Achachairú (garcinia humilis) originated in Bolivia and Guyana, Panama and in the Caribbean: Antilles, Dominica, Trinidad, Grenada, and Haiti. It was renamed in Australia as Achacha (last three letters removed) for convenient pronunciation.
The flavor is the perfect balance of sour and sweet. It's very flavorful but not overwhelmingly sour. Many people say it tastes like lemonade.
It's in the garcinia genus and the fruit has very similar visual and texture characteristics to mangosteen.
How to eat: Pinch or cut the outer shell, squeeze, and twist open. Eat the white fruit inside the shell around the seeds. Do not eat the seeds.
Achacha fruit is picked tree ripened. It arrives ripe and ready to eat. Please be sure to eat your Achachairús immediately upon arrival!
What’s in Season:
Tamarillo (tree tomato)
Preorder / on the horizon: