acerolas

Acerolas, or Barbados cherries, refer to the fruit of Malpighia emarginata, a tropical shrub or small tree in the family Malpighiaceae. Native to the Caribbean and parts of the Americas, it is now cultivated in tropical regions worldwide. The fruit is small, round to oval, 1-3 cm in diameter, with bright red or dark red skin and a sour-sweet flesh. Acerola is notably prized for its exceptionally high vitamin C content, with fresh fruit delivering about 1,500–1,700 mg of vitamin C per 100 g, far exceeding that of most citrus fruits. It also contains carotenoids, flavonoids, vitamin A, B vitamins, and minerals such as potassium and calcium. The fruit is highly perishable, and its vitamin C can decline with storage and processing, so fresh consumption is common, and processing into juice, jams, or dried powder is widespread.

Cultivation and production: The plant tolerates heat and occasional drought but requires well-drained soils and humidity. It is propagated by seed or cuttings and is grown in many tropical countries, especially Brazil, Mexico, parts of Central America, the Caribbean, and Southeast Asia. Harvesting occurs year-round in some regions, with fruit picked by hand. Postharvest handling focuses on rapid cooling and minimal handling to preserve vitamin C content.

Uses and nutrition: Acerola is used in beverages, desserts, supplements, and as a flavoring. Acerola powder is a common vitamin C supplement and is used to fortify foods and beverages. Health claims focus on vitamin C’s antioxidant properties; as with other dietary supplements, intake should align with dietary guidelines.