It is native to the Amazon Basin, where it is highly regarded for its unique flavour and excellent nutritional properties.
It is a good source of Vitamin C and other antioxidants, as well as other important nutrients such as folate, potassium and riboflavin.
The soft, creamy flesh beneath the skin is not overly sweet, tangy and refreshing, especially in the midst of summer.
The fruit grows to around six centimetres in length and has a bright glossy orange surface around the edible white pulp, which in turn contains one or two brown seeds.
The Achacha has been used in traditional Bolivian medicine for centuries with its honey thought to contain healing properties, and the skin being rubbed on warts and other blemishes to reduce them.
The Achacha also contain a natural substance called hydroxycitrate, in its skins.
Studies have shown hydroxycitrate has unique properties that may assist people with maintaining a healthy body weight, when included as a part of a calorie controlled diet.
To get the benefits of the hydroxycitrate from the skin you need to wash and remove the skin, blend it, add water and leave it to brew overnight for a refreshing drink.
To eat fresh, score the skin with a sharp knife and remove (don’t throw them away though, as the skins can be used to make a refreshing drink).
Enjoy the delicious flesh avoiding the seed. Achachas can be successfully frozen for many months and can be served frozen as a palate cleanser between courses (as you would serve sorbet).