Mangosteen's cousin, the fruit with the sonorous name of acacha, has a tempting taste that is both pungent and refreshing. Unlike most tropical fruits, acacha is not sugary sweet. The pulp of the fruit - soft, fragrant, creamy - is appreciated not only for the pleasure that can be obtained by sinking teeth into it, but also for its healing properties.
The Indians called acacu guirani, which means "honey kiss". The name acachauri, from which the short acacha came from, is later. Initially, acacha grew only in the Amazon rainforest. This went on for many centuries, until a fashion for healthy food reigned on the planet, which is difficult to imagine without fruits. In search of more and more attractive fruits, people discovered acaca. In 2002, the first commercial acacha plantations appeared in Australia. In 2014, the fruits appeared on the shelves of the British Marks & Spencer stores. In the world of trade, this is an undeniable testament to the resounding success.
When ripe, pear-shaped acacha fruits have an even yellow skin, with a pink "blush" and a slight waxy bloom. Acacha ripens only on the branches, so it is very important to choose the “ready-made” fruit. Fruits are stored for a long time. At room temperature (15-15 ° C), they will decorate fruit vases for several weeks, in the refrigerator, wrapped in paper, they will last up to a month. Fruits can be frozen after peeling. The fact that the fruit is spoiling, he will "inform" you with wrinkles on the skin near the stalk. These fruits are still edible, but it is better to eat them quickly.
The acacha's orange peel is firm and firm, but easy to cut. Beneath it lies a pearly white flesh with a delicate, delicate taste. Who compares achacha to lemon pudding, others find it similar to melon. Very large seeds are stored inside the acacha. But a little - one or two. They are not so much inedible as very bitter.
Slice the acacha skin around the circumference, it comes off easily, exposing the flesh. Eat it with a spoon as a refreshing dessert, add to sparkling wine, mix with other fruits in light salads. Acacha is used to make jams and preserves, sweet and sour sauces, perfect for seafood dishes. Do not throw away the skin of the fruit. If you grind the skin of 10-12 fruits, add 2 liters of water, lightly sweeten with honey or syrup and leave overnight, you will get a great refreshing drink, the taste of which will only benefit from a few sprigs of fresh mint.
The achachi pulp contains a lot of vitamin C, potassium, riboflavin, folic acid. It is rich in folates and antioxidants. Bolivians, who have been feasting on acacs for more than one century, believe that it is capable of suppressing the feeling of hunger, and warts can be rubbed with its skin so that they disappear without a trace. Nutritionists are still studying the benefits of the fetus, but it is already clear that it is very useful for pregnant women and helps to increase immunity.
