Achacha exclusief in het assortiment bij BUD Holland
De Achacha vrucht is een traditioneel 'nieuwjaarsfruit' wat oorspronkelijk uit het Boliviaaanse Amazonegebied komt. Tegenwoordig worden de Achacha's ecologisch verantwoord geteeld in North Queensland, Australië. De Achacha heeft een unieke verfrissende smaakcombinatie van zoet en zuur. De achacha vrucht is een rijke bron van essentiële voedingsstoffen en bevat veel kalium en vitamine C.
Tevens is de vrucht bovengemiddeld rijk aan foliumzuur. Vitamine C vervult als antioxidant een beschermende taak in het lichaam. Het beschermt de cellen tegen vrije radicalen.
Kalium is samen met natrium van belang voor de vochthuishouding en het doorgeven van prikkels in het zenuwstelsel. Foliumzuur is van essentieel belang bij de celopbouw en gezonde bloedwaarden en draagt in belangrijke mate bij aan de gezondheid van de groeiende baby.
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Met name in de eerste maanden van de zwangerschap ! Achachas bevatten ook beduidend minder suiker in vergelijk met veel andere vruchten. Het lagere suikergehalte heeft echter geen invloed op de subtiel zoete smaak.
Voor meer informatie: Bud Holland Transportweg 67 2676 LM Maasdijk Tel.: (0174) 53 53 53 Fax: (0174) 51 39 12 www.bud.nl Publicatiedatum: 25-1-2013 http://www.agf.nl/nieuwsbericht_detail.asp?id=92948 2
Achacha ( Garcinia humilis)
Ook bekend als : Honey kiss , Achachairú, De Achacha is inheems in Bolivia waar meer leden van dezelfde familie hun oorsprong vinden. De Achacha is bij uitstek het Nieuwjaarsfruit in het tropische deel van het Amazone gebied van Bolivia. Deze oorspronkelijke bosvrucht in Bolivia was moeilijk te telen buiten de eigen regio. 3
In Australië, North Queensland is het gelukt om deze vruchten te telen en commercieel in de markt te zetten. De vruchten zijn eivormig, ca. 6 cm hoog en ca. 4 cm in diameter. De orange schil laat zich makkelijk verwijderen van het crèmewitte vruchtvlees. De smaak is het beste te omschrijven als verfrissend met een uniek aroma, een perfecte balans tussen zoet en kruidig fris zuur. In de vrucht zitten één of twee donker bruine pitten. Het vruchtvlees doet wat denken aan Lychee, Longan of Mangistan, van deze laatste is de Achacha familie. De Achacha kan het beste bewaard worden bij een temperatuur tussen 16 °C en 20° C. en 80% RV. De vruchten zijn enkele weken te bewaren in een gesloten verpakking, dit om uitdrogen te voorkomen. Niet koelen beneden 14°C. De Achacha kan wel met schil en al worden ingevroren. Niet bevroren vruchten kunnen vlak voor consumptie gekoeld worden, dan wel opgediend met IJs Aanvoer uit Australië van december tot midden maart
Beschrijving door Dick Pijpers ©2011 http://www.allesovergroentenenfruit.nl/database/exoten/achacha.html
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ACHACHA Garcinia humilis (previously known as Rheedia laterifolia) Other names: Achachairú, a Guraní Indian term which translates as “honey kiss” History: Originated in tropical rainforests of Amazonian Bolivia, South America, now grown in North Queensland Shape: Round to pear-shaped Weight / size: 40-90gms / 4-6cm in diameter, 6-8cm long Colour: Orange skin which is firm and protective but easy to open (see below); pearly white flesh which separates easily from skin. One or two seeds, depending on size. Taste: Subtle delicate sweetness followed by lemony tart flavours Buying: The Achacha is picked ripe, and doesn’t ripen further on storage. Skin may have slight colour variations and or small bumps which do not affect the taste. Storage: Chill in crisper unit (5-7°C ) before eating fresh or if planning to eat within a few days; wrap in newspaper if planning to leave it in fridge for a longer period; It should last for many weeks at 12-14°C – but this temperature is not easy to find in a domestic environment! At room temperature, 15-25°C, it will decorate your home and last a couple of weeks;
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In a dark container, it will last for several weeks; Frozen in or out of its skin, it will last for months but should be consumed as it thaws. As the fruit ages, it begins to wrinkle from the stem, but still retains its excellent, unique flavour; cool in fridge and serve out of its skin. Preparaton: To open, lightly pierce skin on circumference with thumbnail or a knife, and squeeze in the opposite direction; the skin will readily fracture around the circumference revealing the pearly white flesh. Then either eat direct from the skin, or take the flesh out with a spoon. Serving: It contains less than half the sugars present in other comparable “special” exotic fruits, so can be consumed fresh in large volumes as a snack – as it is in its original Amazonian environment. It is best eaten chilled. It can be served fresh as a palate cleanser between courses, or as a dessert in its half-skin, or with other fruit. The pulp with seed can be frozen and added to a sparkling wine, then consumed – both the wine and the pulp benefit from this process! The pulp can be separated from the skin and seed and made into a delicious sorbet, into a jam, a paste, or added to sauces which are often served with seafood. The skins, blended with water and with a little sugar and mint, make a delicious drink. Traditionally in the Amazon a similar drink has been used for centuries as a hunger suppressant. The whole fruit, frozen, can be kept for many months; it makes an instant dessert which just requires a few minutes on the table before it is ready to open and eat as a natural sorbet.
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http://www.australiantropicalfoods.com/index.php/exotic-fruits/achacha/
ACHACHA (Garcinia humilis)
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A portion of achacha tree
Achacha is native of the Amazon basin of South America. It is a quite popular fruit in Bolivia where it is cultivated. The other name, achachairu means a honey kiss in Guarani language. Achacha has also now been introduced into Australia and is being grown there in Burdekin area of Queenland. Achacha is now spreading all over the world. It is being grown by collectors worldwide. This fruit seems to be suitable for commercial cultivation all over in tropical regions.
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Fruits of achacha
Sale of achacha fruits in Bolivia
Description: A small evergreen tree, 5-12 m high with a pyramidal canopy. Leaves, glossy, darker green on top but lighter underneath, opposite, simple and thick, leathery, and brittle. Flowers are cream or white, petals 4, hermaphroditic flowers15-35mm long, male flowers 9-12mm long; borne in groups of five. Fruit is roundish to pear-shaped berry, 4-6cm in diameter, 6-8cm long, orange or deep yellow when ripe, skin 2mm thick, firm and protective but easy to open; flesh pearly-white, separating easily from skin. Seed 1-2, large, brown. one or two brown. Utilizationn: The fruits are very tasty blend of sweet and sour. Some people even rate achacha higher than mangosteen intaste and flavour. These are eaten fresh. Skin is removed by scoring around the equator and separating the halves. Segmented fruit comes our easily from it's soft encasing. Though achacha is a close relative of mangosteen, but the thin of achacha is not bitter, and it's flavor can be extracted in a juicer and used to make a delicious refreshing drink by adding sugar to taste.
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Achacha fruits in store house
Achacha fruit is also made into a refreshing drink and for that even the skin is also used. Achachas are a rich source of essential nutrients like potassium and vitamin C, but they're also one of the highest fruit sources of folate.. Cultivation: Achacha is basically a tropical fruit. Therefore it does well only in such areas. It is quite sensitive to cold. This fruit is intolerant of salt and mildly tolerant to drought. It seems to prefer slightly acid , moist and well drained soil having a good micronutrient supply. New plants can be raised from seed. Grafting of superior clones is possible on seedlings. The growth of young plants is slow to moderate during initial years. The trees start bearing after 4-5 years. Achacha fruit does not ripen further once harvested (i.e. once picked from the tree). They will, however, keep for weeks without refrigeration, especially when stored at their ideal temperature of between 13-15ºC. So always pick up the fruits after they have developed the best quality. It is recommended to avoid refrigeration for extended periods of time and to store the fruits in the coolest part of your house. Achacha plants can also be grown in 25 gallon containers. http://www.fruitipedia.com/achacha_garcinia_humilis.htm
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