Achacha is a unique fruit that is lovely eaten as is or used to make drinks or even sorbets, and granitas. This cooling summer dessert recipe is a great one celebrating the flavours of achacha, and it pairs perfectly with a fruit like pineapple, feel free to experiment by using any other fruits you would like (for example dragonfruit or watermelon)! When soaking the skin of the achacha, the water turns a vibrant orange colour and is full of nutrition and a sour flavour that works well with the sweetness of the rest of the fruit in this recipe. Eat this granita as is or top it with mint for a refreshing summer afternoon dessert.
- 1 kg achacha
- 100-200 g fresh pineapple (skin removed)
- 3/4 cup sugar
- 1 cup water
- Peel the achacha skin by using a small sharp knife to cut around the achacha. As you remove the skin place it directly into a bowl of water (1 cup of water). Fit in as much achacha skin as possible and let it soak whilst you prepare the fruit base for the granita.
- Remove the seeds from the achacha, either by using your fingers or by placing the fruit into a very high speed blender then use a sieve to separate the achacha pulp from the remaining seeds (only use a thermomix or other high quality processor).
- Once you have the achacha pulp, place it into a food processor along with the pineapple, the sugar and the orange coloured achacha skin water (discard the actual achacha skin). Process until a smooth mixture is formed, taste and adjust any of the ingredients to your preference.
- Transfer the achacha mixture into a shallow tray and place into the freezer for a minimum of 2 hours (depending on the size of the tray the granita might need more time to freeze).
- Once the granita is completely frozen, use a fork to scrape the granita and serve straight away in small bowls.
Prep time: 30 mins
Freezing time: 2 hours minimum
Makes: 4 servings
Recipe & pics by Ana Zolotarev.