Acerola, also known as the Barbados or West Indian cherry, is a Latin American fruit with a high content of vitamin C. It is used to make a popular juice and is also eaten on its own or in desserts. The fruit originated on the Yucatan Peninsula in Mexico and spread to Central America, the Caribbean, and the United States. After World War II, a medical study at the University of Puerto Rico sparked renewed interest in the fruit due to its high content of ascorbic acid. Acerola juice is produced in a variety of ways, including a blend with other fruits.
The fruit of the Latin American acerola, from the tree known as Malpighia punicifolia, looks like a small bright red apple but tastes more like a combination of a cherry and an apple. Also known as the Barbados or West Indian cherry, this fruit is eaten on its own, in desserts, or as the star of the popular acerola juice. One glass of this drink reportedly contains about 6,500 percent of the body’s recommended daily intake of the antioxidant vitamin C.
The tree from which the acerola juice depends is thought to have originated on the Yucatan Peninsula in Mexico. It eventually spread to Central America and the Caribbean, arriving in the United States from Cuba in the late 19th century. As of 2011, the tree can be found from Texas and Florida to the northern nations of South America.
At the end of World War II, a medical study at the University of Puerto Rico sparked renewed interest in the fruit. This came after its high content of ascorbic acid – the vitamin C transporter – was quantified and found to be superior even to the Southeast Asian emblic fruit, which was starting to be planted across the Latin America. Vitamin C fights not only the common cold, but also more serious conditions such as scurvy: a vitamin C deficiency. In the wake of this discovery, many Latin American countries began planting the hardier Barbados cherry trees and preparing the acerola juice to ward off disease.
Acerola juice is produced in a variety of ways, mostly by commercial processors. Perhaps the simplest concoction is powdered Barbados cherry juice with sugar water or honey. According to one recipe, 3.5 oz. (about 100 g) of Barbados cherry pulp are needed for about 5 oz. (about 150 ml) of water and at least 1 teaspoon (about 5 g) of sugar or honey. This is simply the basic recipe. Many companies, however, make their acerola juice with a blend of acerola and apple juice, or even a blend of acerola, strawberries and blueberries.
The Barbados cherry is a refreshing and nutritious beverage on its own; however, some cannot leave well enough on their own. It is commonly made into baby food, mixed with yogurt and berries, blended into a smoothie, or blended with orange juice, ice, and milk for a citrus-tinged smoothie. Some even add a dab of guava paste to the drink to add sweetness, as needed.
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