Skip to content

Blog

Notes from Austropical

Short posts on açaí, tropical fruit sorbet, the bowl program for foodservice and the planned US retail launch in March 2027.

5 min read How to make our café's signature açaí bowls at home Make our Sydney café's eight signature açaí bowls at home, with the same açaí as our Original Sensation pint. No blender: scoop, add the toppings, serve.
3 min read How to make a pitaya bowl without a blender A pitaya bowl is a dragon fruit bowl: hot pink, bright and fruity. Scoop 2/3 cup of Dragon Fruit & Pineapple sorbet, add your toppings and eat. No blender.
3 min read How to set up an açaí bowl bar for a party An açaí bowl bar is the easiest dessert table to run: a few pints of sorbet, four toppings and a scoop. What you need, how much, and how to keep it cold.
3 min read What does açaí taste like? Açaí is deep and earthy, like dark berries with a hint of dark chocolate, and barely sweet on its own. What to expect, and how our four açaí sorbets differ.
3 min read Açaí vs pitaya: what is the difference? Açaí is a dark berry from an Amazon palm: deep, earthy, barely sweet. Pitaya is dragon fruit, from a cactus: bright, mild, juicy. How they compare.
3 min read How do you say açaí? Açaí is pronounced ah-sah-EE: three syllables, stress on the last. Why it is spelled açaí, acai or assaí, and what the ç and the accent are doing there.
3 min read Açaí bowl toppings: what to put on top, and how Four everyday açaí bowl toppings (granola, banana, strawberry and coconut), how to lay them out, and the eight signature bowls from our Sydney café to try at home.
3 min read Building an açaí bowl program for a campus or café: 69 bowls a bucket, no blender Plan an açaí bowl program with portion math, eight Sydney café signature names and foodservice specifications. Confirm assortment and timing with our team.
2 min read How to store sorbet so it stays smooth Keep it at 0 °F (−18 °C) or colder, keep air off the surface, and never let it thaw and refreeze. How long it keeps, and what freezer burn really means.
3 min read Sorbet vs ice cream: what is the difference? Ice cream is made with milk and cream. Sorbet is usually fruit, water and a sweetener, without milk or cream. Where sherbet fits, and how they taste.
3 min read Organic mango sorbet: what USDA Organic means on our pack Organic Mango sorbet is mostly mango, and USDA certified organic. What the seal means, who certified it, and which three Austropical flavors carry it.
3 min read Pink guava and acerola: two Brazilian fruits in one sorbet Pink guava and acerola are two Brazilian fruits. What they are, and what goes into our rosy Pink Guava & Acerola sorbet.
3 min read Cupuaçu: the Amazon fruit in our Cupuaçu & Coconut sorbet Cupuaçu is an Amazon fruit with a brown shell and creamy white pulp, a relative of cacao. What it is, where it grows, and how it ends up in our sorbet.
3 min read How to make an açaí bowl at home without a blender Make an açaí bowl at home with no blender: scoop 2/3 cup of açaí sorbet, add granola, banana, strawberry and coconut, and serve. The base is already made.
4 min read What is açaí sorbet, and how is it different from an açaí bowl base? Açaí sorbet is a ready-to-scoop frozen dessert made from açaí, water and sugar. How it differs from a blended açaí bowl base, and exactly what goes into ours.