Introduction:
Acerola is native to Mexico's Yucatan Peninsula. Its appearance is reminiscent of a cherry, which is why it is often called an acerola cherry. It is not related to the cherries native to Europe. They have a sour taste reminiscent of a mixture of lemon and cherry and are either red, purple or yellow.
Use/Preparation:
Because the pulp tastes sour, acerola is usually used in combination with other fruits. It is often consumed as a powder or fruit puree, as a dried fruit, as an ingredient in desserts and sweet dishes or as juice. Furthermore, acerola is offered in capsule and powder form as a dietary supplement.
Health:
Acerola is primarily known as a high-quality source of vitamin C. Hardly any other fruit contains similar amounts of vitamin C. In addition, acerola cherries also contain provitamin A and B vitamins, which are important for energy metabolism. They also provide iron, calcium and antioxidants. Anti-inflammatory, stimulant and diuretic properties are also attributed to the fruit.
Alternatives:
Vitamin C-rich fruits and vegetables are oranges, grapefruits, lemons, sea buckthorn, rose hips, or peppers and spinach. Especially sea buckthorn and rose hips as well as dark red berries can be a vitamin C-rich alternative in many dishes and preparations.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 288/1205 |
| Fat | 0 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 68 g |
| Sugar | 68 g |
| Protein | 3 g |
| Salt | 0 g |
