Acerola

Acerola fruits are round and similar to a cherry but with 3 distinct lobes. They are red in color with thin skin. The fruit is juicy, acid to sub-acid, and occasionally a sweet almost apple flavor. The fruit is high in Vitamin C. Unripe fruits have twice the Vitamin C level of ripe fruits. Acerola fruits develop to maturity in about a month's time.

The best uses of acerola are direct eating, jellies and jams, and syrups. Fresh acerola juices, which are popular in much of South America, do not hold their taste characteristics for very long after they are squeezed, expect for freezing. The fruit can also be found in baby food, as a vitamin supplement source for Vitamin C, as an ice cream and pop-sickle ingredient, and in many home recipes.

For more information, visit our supporting site dedicated to Acerola Juice.