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Other Names: Achacha, Bolivian Mangosteen, Bakupari
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Related To:
[Clusiaceae] Mangosteen, Imbe, Mameyito
Main Uses:
Fruit
Growth Rate:
Slow to moderate. As with many garcinias, the growth is "exponential;" the bigger it is, the faster it grows.
Mature Height/Spread:
Small tree, pyramidal, with a slight weeping habit.
Flowering/Pollination:
Small, white flowers can be hermaphroditic, but will often require cross-pollination.
Tolerance:
Intolerant of salt, mild drought tolerance.
Soil/Nutrition:
A relatively hassle-free plant. Likes a neutral to slightly acidic soil, moist and well drained, with good micronutrient supply. 9-3-8 is a good root fertilizer with this species. Like many garcinias, foliar micro-nutrient sprays are very effective in keeping growth constant.
Light:
Shade to full sunlight. This is an understory species when young. Young leaves on younger trees which have not yet reached bearing age are often damaged by direct sunlight. Fruits well in deep shade, and indoors.
Wind:
Small tree is sturdy.
Temperature:
Needs constant tropical temperatures to thrive, but is capable of being growing in the warm subtropics (such as coastal south Florida) when provided protection from northern winds and provided with rich, adequate soil.
Dangers:
None.
Diseases Prone:
Bearing Age:
4-6 years from seed.
Fruit:
Fruit is yellow to orange when ripe, round to slightly pear-shaped, generally 2 inches diameter and 2-3 inches long (about the size of a small egg). Skin is firm and protective, yet quite easy to open. White interior flesh separates easily from the pericarp, containing 1-2 seeds.
Achachairu fruit has an excellent flavor, a refreshing mix of both fine sweetness and acidity, with a soft and melting flavor. Some people even prefer it's mellow flavor to that of the true mangosteen (g. mangostana).
History/Origin:
Native to the Amazonian rainforests of Bolivia, and also grown there in orchards. G. humilis is now distributed and grown by collectors worldwide in suitable tropical regions.
Species Observations:
This fruit has such an interesting and agreeable flavor, that a few commercial orchards have begun to grow them on a large scale in Central & South America as well as in Australia.
In addition to having a great flavor, achachairu fruit has more flesh relative to it's weight, when compared to the renowned purple mangosteen. It's rind is also palatable and easily utilized for beverages, while that of the true mangosteen is full of bitter tannins. The species itself is also more adaptable, more precocious, and less particular about it's requirements. Additionally, it can be grown in shade. This species has an excellent commercial potential in tropical regions.
Propogation:
By seed, or by grafting. Superior varieties are just beginng to be cultivated.
Container Culture:
Possible. Will probably need eventually a 25 gallon container to be grown and fruited successfully.
Medicinal Uses:
The skins of Achachairu, when made into a drink, help to suppress hunger, much like it's close relative, the gamboge (garcinia tinctoria)
Nutritional Information:
Achachairu is rich in potassium, has a good amount of vitamin C, and a handful of B vitamins.
Preparation / Food:
Fruits 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.
Unlike purple mangosteen (g. mangostana) the thin skin/pericarp of achachairu 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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"Tree is in fine shape and budding! Packing was exceptional. Thank you so much!"
- Satisfied Customer 1
"WOW, Plant is 10X better than expected. Great condition. Thank you very much."
- Satisfied Customer 2
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