Achacha (Garcinia humilis) exotic fruit tree 2′-3′ feet tall

Achacha , commonly known as Achachairú or simply Achacha, is a tropical fruit tree native to the Amazon basin of Bolivia and a close relative of the more well-known mangosteen (Garcinia mangostana). This evergreen tree belongs to the Clusiaceae family and is highly prized for its delicious, tangy-sweet fruit, ornamental foliage, and adaptability to warm climates. In recent years, the Achachairú has gained popularity outside of South America, particularly in tropical regions of Australia and Southeast Asia, where it is cultivated both commercially and in home gardens.

Achachairú is a medium-sized, slow-growing tree that typically reaches 10 to 20 feet in height, though it can grow taller under ideal conditions. It has a dense, rounded canopy with dark green, glossy, lance-shaped leaves that remain attractive throughout the year. The tree has a straight trunk and develops a compact form, making it well-suited for small to medium-sized gardens and edible landscapes.

The tree produces small white to cream-colored flowers with a subtle fragrance. The flowers are typically pollinated by insects and form directly on the branches. The fruit develops in clusters and ripens to a vibrant orange or reddish-orange color. Achacha fruits are oval or egg-shaped, measuring about 2 to 3 inches long. The outer skin is firm and leathery, with a bright, glossy surface. Inside, the fruit contains translucent white pulp surrounding one or two brown seeds. The pulp is juicy and refreshing, with a flavor that is a balance of sweet and tangy, often described as a mix between a mangosteen and a lemonade-like citrus.

Achachairú trees thrive in tropical and subtropical climates and are best suited for USDA hardiness zones 10 through 11. They prefer warm temperatures year-round and do not tolerate frost or freezing conditions. Ideal daytime temperatures range between 70°F and 90°F. In areas with occasional cold snaps, the tree can be grown in a large container and brought indoors or protected during cold weather.

This species performs best in well-draining, slightly acidic soils with a pH between 5.0 and 6.5. It prefers fertile soils rich in organic matter and benefits from regular mulching. While Achachairú can tolerate a range of soil types, good drainage is essential to prevent root problems. The tree prefers full sun but can tolerate partial shade, especially during the early stages of growth.

Achachairú trees require consistent watering, especially during establishment and fruit development. The soil should be kept evenly moist but not waterlogged. Overwatering or standing water can lead to root rot, particularly in heavy soils. Deep watering once or twice a week, depending on weather conditions, is typically sufficient. In dry climates, mulching around the base of the tree helps conserve moisture and keep the roots cool.

Fertilizing with a balanced fertilizer containing nitrogen, phosphorus, and potassium supports healthy growth and fruiting. Fertilize three to four times a year during the growing season. Supplement with micronutrients like magnesium, iron, and manganese if deficiencies are noticed. Organic compost or manure can also be applied to enhance soil structure and fertility.

Achachairú trees are relatively low-maintenance but benefit from light pruning to remove dead or damaged branches and to shape the tree. Pruning after fruiting encourages branching and improved air circulation, which helps reduce the risk of fungal issues. The tree has a naturally attractive shape and does not require heavy pruning.

Garcinia achachairu is generally pest and disease resistant. However, as with most tropical fruit trees, occasional pests such as scale insects, aphids, or mealybugs may appear. These can be controlled with neem oil, insecticidal soap, or by introducing beneficial insects. Proper spacing, clean cultivation practices, and good air circulation help prevent most fungal diseases.

Achachairú is most commonly propagated by seeds, which should be planted fresh for best germination. Seeds usually germinate within 4 to 6 weeks when kept warm and moist. Trees grown from seed can take 5 to 7 years or more to begin fruiting. Grafting or air layering can be used to propagate selected varieties with known fruit quality and reduce the time to fruit production.

The fruit of Achachairú is typically eaten fresh by cutting or snapping the skin open to reveal the juicy pulp inside. It is refreshing and hydrating, with a flavor that is both tangy and mildly sweet, making it an excellent snack in hot weather. In addition to being consumed fresh, the pulp can be used in juices, smoothies, sorbets, and desserts. The peel, although not eaten, is sometimes steeped to make a tart, vitamin-rich beverage.

Aside from its edible value, the Achachairú tree is also appreciated for its ornamental qualities. Its dark green foliage, compact form, and bright orange fruit make it an attractive landscape tree in tropical gardens. The tree’s tolerance to seasonal dry conditions and its low maintenance needs further increase its value in sustainable agriculture and permaculture systems.

Achachairú can also be grown in large containers, especially in regions with colder winters. Use a well-draining potting mix and ensure the container has adequate drainage holes. Container-grown trees need more frequent watering and fertilizing but offer the advantage of being mobile, allowing growers to protect them during adverse weather.