Biology:Garcinia humilis
| Achacha | |
|---|---|
| |
| Two Achacha fruits with a seed | |
Scientific classification 
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| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Malpighiales |
| Family: | Clusiaceae |
| Genus: | Garcinia |
| Species: | G. humilis
|
| Binomial name | |
| Garcinia humilis (Vahl) C.D.Adams
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| Synonyms[2] | |
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Garcinia humilis, known commonly as abricot,[1] is a species of flowering plant related to the mangosteen. It is a tree native to the Caribbean – Haiti, Jamaica, the Leeward and Windward Islands, and Trinidad and Tobago – and Guyana.[2] It grows in moist lowland and submontane forests, often in seasonally-flooded river deltas and ravines. In Jamaica it also grows in moist forest on karst limestone hillsides.[1]
A small, prolifically fruiting Bolivian tree known as achachairú or achacha is grown as a commercial crop in northern Australia. It is commonly identified as Garcinia humilis, but is more likely Garcinia gardneriana.[3][4]
The species was first described as Mammea humilis by Martin Vahl in 1798. In 1970 Charles Dennis Adams placed the species in genus Garcinia as G. humilis.[2]
Appearance
The achacha is egg-shaped and up to 6 cm long by 4 cm in diameter. It takes on a reddish-orange shade when mature. There is usually one significant coffee-coloured seed, but larger fruit may have more than one seed.
Eating the fruit
The taste is strongly sweet and tart, with more citrus-like acidity than the purple mangosteen. The rather tough, bitter rind can be split open with a knife or with the teeth, and the edible part of the fruit consumed with the seed.
The Queensland Department of Agriculture, Fisheries and Forestry has found that the fruit keeps well for four to six weeks as long as it stays out of the fridge. It recommends storing the fruit at 15 to 20 degrees Celsius with a high relative humidity. If these conditions are not met, the fruit will shrivel.[5]
The glossy orange rinds of the achacha may be put in a blender with water. Once pureed and then strained to remove all of the solids, this liquid may be diluted and sweetened to one's taste, then chilled for a refreshing summer drink.[citation needed]
Season
The achacha is in season from November to January in Bolivia and from December to mid-March in Australia.[6][7]
References
- ↑ 1.0 1.1 1.2 Timyan, J. (2023). "Garcinia humilis" (in en). IUCN Red List of Threatened Species 2023. doi:10.2305/IUCN.UK.2023-1.RLTS.T213408801A213978662.en. https://www.iucnredlist.org/species/213408801/213978662. Retrieved 19 April 2026.
- ↑ 2.0 2.1 2.2 "Garcinia humilis (Vahl) C.D.Adams". Royal Botanic Gardens, Kew. https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:107410-2.
- ↑ Fern, Ken. "Garcinia humilis". Tropical Plants Database. https://tropical.theferns.info/viewtropical.php?id=Garcinia+humilis.
- ↑ Cotty-Más, M. et al. 2019. Postharvest quality of achachairú (Garcinia gardneriana) stored at ambient temperature. The Journal of Agriculture of the University of Puerto Rico. 103, 2 (Apr. 2019), 155–172. DOI:https://doi.org/10.46429/jaupr.v103i2.18227.
- ↑ Staight K (13 February 2011). "True Bolivia". Australian Broadcasting Corp., ABC Online Services. http://www.abc.net.au/tv/programs/landline/old-site/content/2010/s3137511.htm.
- ↑ "El achachairú otro tesoro que Bolivia deja escapar" (in es). 2019-12-15. https://www.lostiempos.com/oh/actualidad/20191216/achachairu-otro-tesoro-que-bolivia-deja-escapar.
- ↑ Thomas, Gail (14 February 2012). "Five ways with achacha". The Sydney Morning Herald. http://www.smh.com.au/lifestyle/cuisine/five-ways-with-achacha-20120213-1t4ve.html.
External links
Wikidata ☰ Q3005791 entry
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