Acerola, also called Barbados cherry or West Indian cherry, is a small tropical fruit of the Malpighiaceae family, prized globally for containing one of the highest natural concentrations of vitamin C ever recorded in a fresh fruit.
History & Origins
Acerola is indigenous to the Caribbean basin and adjacent mainland of Central and northern South America, where it grew wild long before European contact; the species was first formally described by Linnaeus in the 18th century from material collected in the Antilles. It gained global scientific attention in the mid-20th century when Brazilian agricultural institutes, beginning in the 1950s, began cultivating it commercially for ascorbic acid extraction, after wartime nutrition research had flagged the fruit as an unusually rich vitamin C source.
Nutrition Facts
Per 100 g, edible portion (estimated)
- 32 kcalCalories
- 0.4 gProtein
- 0.3 gFat
- 7.7 gCarbs
- 1.1 gFiber
- 6.8 gSugars
- 146 mgPotassium
- 1677 mgVitamin C
- 38 mcgVitamin A
Culinary Uses
- Eaten fresh as a table fruit, often chilled and deseeded
- Pressed into juices, smoothies, and frozen pulp concentrates
- Cooked into jams, jellies, and syrups
- Freeze-dried into acerola powder used in supplements and functional drinks
Known Benefits
- Extraordinarily high natural vitamin C content (roughly 30–50 times that of orange)
- Provides beta-carotene and vitamin A precursors for eye and skin health
- Contains polyphenols and carotenoids with documented antioxidant capacity
Hidden Benefits
- Significant anthocyanin pigments (cyanidin-3-glycosides) give it anti-inflammatory potential beyond vitamin C
- Provides small but meaningful amounts of iron, magnesium, and B-complex vitamins
- Prebiotic fiber fraction supports gut microbiota fermentation
Cautions & Considerations
- Vitamin C megadoses from concentrated juice or powder can cause loose stools or stomach cramps
- Sensitive individuals prone to oxalate kidney stones should moderate intake of acerola concentrates
- Fresh fruit is highly perishable and ferments within 24–48 hours at room temperature, risking alcohol buildup
- May interact with anticoagulants and certain chemotherapy agents due to high ascorbic acid
