Overview
Acerola is a small, bright red to orange tropical fruit from the shrub or small tree Malpighia emarginata (syn. Malpighia glabra). It is known for its exceptionally high vitamin C content [2]. The fruit has a thin skin and a soft, juicy flesh with a tart, slightly sweet flavor reminiscent of a sour cherry or cranberry.
Origin and history
Acerola is native to South America, southern Mexico, and Central America [1]. It has been cultivated in the Caribbean, particularly in Puerto Rico and Barbados, for much of the 20th century. Today, it is also grown in subtropical regions of Asia, including India, and in parts of the southern United States such as Texas [1].
Varieties and aliases
- Barbados cherry
- West Indian cherry
- Wild crepemyrtle
- Malpighia glabra (a taxonomic synonym still in common use)
- Acerola cherry
Culinary uses
Acerola is highly perishable and is most often processed into juice, puree, or dried powder shortly after harvest. The fresh fruit is eaten out of hand in its growing regions but is rarely exported fresh due to its fragility. Acerola juice is commonly blended with other fruit juices to balance its tartness. The dried powder is used as a natural vitamin C supplement and as an ingredient in smoothies, health bars, and fortified foods. In Puerto Rico and Brazil, acerola is used in ice creams, jellies, and syrups [1].