From a modest output in its first commercial season, 2010, Achacha is now available in all Australian states except Tasmania and South Australia. Western Australia received its first shipments this season. In addition the fruit finds its way abroad – Marks & Spencer has stocked it in the UK for several years, and pallet shipments so far this season have gone to Hong Kong, Germany and Canada.

Achacha is delighted to add that, after employing organic / biodynamic methods for the last six years, the world's largest plantation of the Garcinia humilis has been certified “organic in conversion” with the final audit next January when it will be categorised Certified Organic.  Using no chemicals on the entire plantation not only encourages soil health but also plays an important role in ensuring the fruit is full of flavour with a skin which can be safely used for making a nutritious drink.

The fruit and honey from its flowers have received Australian and international recognition, the most recent being nominated as a finalist in Gault & Millau's Producer of the Year award. 

The Achacha is punching above its weight in the nutrition stakes too being a valuable source of antioxidants; a serving of 4 fruits provides a quarter of the daily Vitamin C requirements, without being high in sugars, having about one-third of the sugar of similar tropical fruit such as lychees, rambutans and longans. The Achacha provides potassium, folate, riboflavin and other important nutrients. The skin drink has hydroxycitrate to help with weight maintenance, betacarotene and arginine for cardiovascular health.

The fruit and skin have multiple uses. Chefs often use it as a palate cleanser between courses or at the end of a meal; Achacha granita has been used on oysters; and the Achacha Gelato made from the milk from our local goat diary is proving very popular. Making the 'tea' from the skins is easy – just soak it in water for a few nights, strain, and add a little sweetener if desired.

For further information: www.achacha.com.au