Acerola is a plant native to South and Central America, producing small edible fruits similar to cherries. It is rich in vitamin C and used in fresh, preserved, and sweetened forms. Selective breeding has produced sweeter varieties, grown for fruit and ornamental purposes.
Acerola is a plant native to South and Central America. It produces small edible fruits that strongly resemble cherries, leading to the common alternative names of Barbados Cherry, Puerto Rican Cherry, and West Indian Cherry. The fruits are widely consumed in South America in fresh and preserved forms. Products from the acerola tree have also been adopted by consumers in other nations and is used as an ornamental shrub in the southern regions of the United States.
The name comes from Spanish and is probably related to an Arabic word for a tree that looks similar. In South America, the plant is also known as Cereza and Semeruco. Botanical studies of the acerola have suggested that it is probably native to the Yucatan. In some countries, especially Puerto Rico, acerola is highly prized for its dietary benefits and distinctive flavor. Visitors from South and Central America may be offered acerola along with other tropical fruits, and the tart flavor pairs well with fruits such as mango and papaya.
The scientific name for acerola is Malpighia glabra, with some botanists preferring to classify it as M. emarginata. When allowed to grow, acerola can reach nearly 10 feet (three meters) tall. It has a multitude of strong branches with simple evergreen leaves culminating in a bushy crown. The five petaled pink to white flowers mature into small dark orange to red fruits. Acerola can also be cut back into a more manageable hedge.
Acerola fruits are very rich in ascorbic acid, better known as vitamin C. The acid makes them sour, but also very healthy. The fresh fruit can be eaten plain or pressed into juice, and acerola fruits are also used to make jams and preserves. They also appear in desserts, usually sweeteners. In the United States, the trees only grow in the driest, hottest regions in some areas of the South, so most consumers are familiar with preserved, rather than fresh, acerola.
Selective breeding in the United States has produced several varieties with a sweeter flavor, including sweet Florida and sweet Manoa. These varieties are grown for their fruit and also used ornamentally. In a region where fresh acerola is available, consumers should look for firmly uniformly colored specimens with no soft spots or slime. Like cherries, acerola fruits have stones, so caution is advised when eating them or preparing them for cooking.
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