Acerola has its origin in Mexico and is growing in Texas, Mexico, Brazil, Panama, Jamaica and Guatemala. The acerola is spherical to cylindrical and can have one of the following colors: red, purple or yellow. The taste of acerola is slightly sour, reminds one of the taste of a lemon and belongs to the fruit category.
Acerola contains 80% juice and is one of the fruits richest in vitamin C. In addition, the fruit is also a carrier of minerals such as potassium, calcium, magnesium, phosphorus as well as folic acid and B vitamins. Secondary plant substances such as flavonoids, carotenoids, anthocyanins (pigments), which are said to have an antioxidant effect, are mainly contained in the peel of the small berry. Acerola is also supposed to alleviate sore throats and due to the high vitamin C content it is said to strengthen the immune system.
At retail, the fruit is often available in dried or powdered form. Dried acerolas are especially used for muesli, yogurt and curd. The fresh fruits and the juice can be contained in jams, jellies, smoothies and juice mixtures. Acerola is often used as a dietary supplement in powder or capsule form. Please pay attention to the manufacturers’ information on these products in order not to eat any hidden acerola.
When excluding acerola from your diet, please use an alternative source for the vitamin C of acerola.