Achacha

Achacha fruits are often eaten raw, straight from the tree. The flavor of the tropical fruit is sweet with a bit of a sour tang like a mango or peach. To remove the skin of an Achacha, simply pierce the skin at the mid-point of the fruit with your thumb and pull the halves apart. The fruit can be cut in half and the pulp scooped out as well. The seeds should be discarded before consuming. Achacha can be chilled for several hours prior to eating, which sharpens the flavor and makes for a refreshing treat. Achacha pulp can be pureed and used to make tarts, sorbet or gelato. The pulp can be incorporated into beverages and cocktails, or made into liquor. Add Achacha to tropical fruit salads or slice the flesh and add to green salads. In Bolivia, during the summer months when the fruit is at its peak of ripeness, Achachairu appears on most restaurant menus in desserts and beverages. The skin of the Achacha is also used to make a juice that is often used as a refreshing nutritional tonic in Bolivia. Once the pulp is removed, the Achacha skins are slightly crunched and infused in water overnight or longer. The skins are removed and a simple syrup is added to sweeten the juice.

Delivery service will be available soon – in the mean time you are welcome to visit our restaurant Zest at 30 Shalva Dadiani St.

Orders placed on the website will be delivered to you at the address specified by you within seven days from the order, at the desired time.

For orders less than 100 GEL, 10 GEL is added – transportation fee.

Above 100 GEL, order delivery is free.

Delivery in the suburbs of Tbilisi (Tabakhmela, Shindisi, Tsavkisi, Kojori, Kiketi, Tskneti, Betania, Akhaldaba and other connected areas) costs 25 GEL.