Forget lemons and rosehips! Acerola is the undisputed queen of vitamin C
Acerola, also known as the Barbados (West Indian) cherry, is an exotic fruit shrub that occasionally grows to the size of a tree (2–5 metres). This evergreen species, native to the tropical regions of South and Central America, is known not only for its attractive appearance but, above all, for its unique properties and high vitamin content. The acerola fruit is a small drupe weighing up to 15 g, which resembles a cherry in shape but has a much more sour taste. It ripens extremely quickly – in just 23 days – and is gaining attention thanks to its tart flavour, which gradually becomes sweeter. Interestingly, the rule ‘the riper, the better’ does not apply to acerola, as it is the less ripe fruits that contain the highest levels of nutrients. Acerola can be found under the Latin names Malpighia glabra, emarginata and punicifolia. It contains an extremely high amount of vitamin C, which even exceeds that found in rose hips.