What is Acerola?

Acerola is a plant originating in South and Central America. It creates small edible fruits that are strongly similar to cherries, leading to the common alternative name Barbados Cherry, Puerto Rican Cherry and West Indies Cherry. Fruits in South America are widely consumed in fresh and canned forms. Acerola's tree products were also accepted by consumers in other countries and used as a decorative shrub in the southern areas of the United States. In South America, the plant is also known as Cereza and Semerco. Botanical studies of Acerola suggest that it is probably from Yucatan. In some countries, especially Puerto Rico, Acerola is very appreciated for its eating advantages and a distinctive taste. Visitors to South and Central America can be offered Acerola along with other tropical fruits and a few tastes of cakes with fruits such as mangoes and papaje. Emarginata . When growth is allowed, Acerola can reach a height of almost 10 feet (three meters). Has a number of strong branches with simple evergreen leaves thatThey culminated in a bushy crown. Five petal pink to white flowers ripen into a small dark orange to red fruit. Acerola can also be cropped into a more manageable hedge.

Acerola fruits have very high ascorbic acid, better known as vitamin C. The acid makes them cake for acidic, but also very healthy. Fresh fruit can be consumed simple or pushed into juice and Acerola fruit is also used to make jams and canning. They also appear in desserts, usually liberally aligned. In the United States, trees grow only in drier warmer areas in certain areas from the south, so most consumers are familiar with canned rather than fresh Acerola.

Selective breeding in the United States brought several varieties with sweet taste, including Florida Sweet and Manoa Sweet. These varieties are grown for their fruit and also decoratively use. In an area where fresh Acerola is available, consumers should look for solid evenly colored samples without soft spots or slime. Like cherries, Acerola fruit has pits, so caution is recommended when eating or preparing for cooking.