Ацерола

Acerola, also known as Barbados cherry, is a tropical fruit. It is borne by Malpighia emarginata, a shrub or small tree in the family Malpighiaceae native to the Neotropics. The fruits are bright red drupes 1-3 cm in diameter with a mass of 3-5 g. The shell is smooth and very thin, and the fruit is highly perishable, with a shelf life of 2-3 days at ambient temperature. Each drupe contains three triangular seeds.

Origin and Production

The plant is originally native to the Lesser Antilles islands of the southern Caribbean Sea, extending into South America as far south as Brazil. It is cultivated in the tropics and subtropics throughout the world, from southern Europe to parts of Africa, India and Australia. Brazil is the world's largest producer, consumer and exporter of acerola. Trees start producing fruits three years after planting.

Composition and Taste

Ascorbic acid is the main organic acid of acerola, and the fruit is also a valuable source of malic acid. The fruit also contains polyphenolic compounds such as anthocyanins, and carotenoids. Acerola fruit is 91% water and 8% carbohydrates, and contains negligible protein and fat. A 100 g portion supplies 32 calories and vitamin C at some 20 times the Daily Value. The drupes are usually acidic to subacidic, giving them a sour taste, but may be sweet if grown well. As the fruit ripens, its sugar, soluble solids and titratable acids increase while its vitamin C content decreases.

Culinary Uses

Acerola may be eaten raw or used as a juice or mixed with other, usually sweeter fruit juices. The fruits are used in jams, concentrates, stews and liqueurs, possibly needing sugar to improve flavor. Cooked fruits are strained to remove the seeds, and the resulting sauce has uses on cake, pudding or ice cream. Acerola cherry powder is also used in some commercially produced breads as a bread improver. Because it contains pigments such as anthocyanins and carotenoids, it could also be used as a food colorant.