Monday, 12 March 2012
I’m off to Singapore this afternoon for a week of networking, pitching and purveying sites.
I’ve never been to Singapore before. I’ve been through Singapore, but never stepped off the plane to take a look around.
Everyone keeps telling me it’s hot. Hot and steamy and sweaty. Not the most conducive weather for maintaining a polished, corporate look.
In anticipation of the heat, here’s a lovely little thirst quencher I prepared using the skins of the unusual achacha fruit.
The bright orange skins are so pretty, but when you puncture them with your fingers and peel back the thick skins you’ll find soft, white flesh that tastes like a creamy, tropical combination of custard apples, lemon, pineapple and banana.
They taste amazing.
After you devour a bag of achacha fruit, don’t throw the skins away! You can infuse them with water and sugar to make a refreshing summer juice.
Chicha de Achachairú
Recipe from www.achacha.com.au Makes 1 litre.
1 litre water
1 cup caster sugar
1 cup water (extra)
1. Wash achacha skins. Blend with 1 litre water.
2. Leave for at least 24 hours (or longer) in the fridge.
3. Make sugar syrup by bringing sugar and the extra 1 cup water to a simmer for 5 minutes. Cool.
4. Strain skins through a mesh strainer. Discard skins and add sugar syrup to remaining juice.
5. Chill and drink.