The Acerola is a bright cherry-like fruit grown from a bushy shrub, native to tropical regions like Central America, northern South America, Mexico, and the Caribbean. These drupes are 1-3 cm in diameter with a mass of 4-5 grams. Depending on when it is harvested, the colors may vary from deep red when it is ripe, to green when it is not as mature. It is low in calories but a great source of antioxidants, vitamins, and minerals. This fruit is one of the richest sources of vitamin C, providing 50-100 times more vitamin C than oranges and lemons. Acerola is slowly becoming more well-known in the food and health industry for the immunity benefits it carries.
Acerola is known for having high contents of vitamin C, but also good amounts of calcium, iron, phosphorus, vitamins B1, B2, and B3. It also contains carotenoids and bioflavonoids, which can act as antioxidants that may strengthen the immune system and reduce inflammation in the body, which in return promotes longevity.
Acerola is fragrant in scent with a combination of both sweet and tart flavors. Its taste resembles a sweet-tart apple. While acerola can be eaten raw, its powdered form is easily combined with other ingredients, helping to elevate the taste and nutritional benefits.