Achacha

What it is

An achacha is roughly egg-shaped, about 6 cm (2.4 in) long and 4.6 cm (1.8 in) wide. The thick orange rind comes away cleanly from the white flesh, which you eat off the seed. Usually there is one large seed.

Its botanical name is Garcinia humilis, and it is related to the mangosteen. The appeal is the balance: juicy pulp that is sweet and tart at once.

Where it comes from

Achacha comes from the lowland Amazon of eastern Bolivia. Around Santa Cruz, it is a familiar backyard fruit, eaten at home and sold by vendors at traffic lights.

It has also taken root in North Queensland, Australia. The first commercial plantation there began in 2003 and bore its first fruit in 2009; the Hill family's orchard at Giru, south of Townsville, now has more than 15,000 trees. In the US, Bass Regenerative Farms grows it in Homestead, south Florida.

How it's eaten where it grows

In Bolivia, even the orange shell goes into a drink. Crushed skins steep in water overnight; the water turns orange, then the skins are strained out. Adding sugar syrup makes a cordial.

The Florida growers call the flesh refreshing at room temperature and even better cold or frozen. Opening the shell leaves a little cup around the pulp: the top half comes off first, then the flesh pulls free from the lower half.

How it's grown

Achacha grows slowly, usually from seed, and takes seven to eight years to begin bearing. Young seedlings need shade; established trees can grow in sun or partial shade. The fruit ripens on the tree. Deep orange skin marks full maturity, while pale-orange fruit tastes more acidic.

When and where you'll find it

In south Florida, the usual harvest is May through August. In Australia, the harvest usually runs from late December to late March or early April, and in Sydney the fruit turns up at Harris Farm and the Sydney Fish Markets.