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Acerola: The Vitamin C Miracle

The red acerola cherry is no larger than a small bunch of grapes and grows on an inconspicuous bush. But acerola has it all, especially when it comes to vitamin C content. Hardly any plant or fruit contains more vitamin C. In addition, the acerola cherry has even more properties that are good for our health.

Where does the acerola cherry grow?

The vitamin C bomb acerola has its origins in Mexico. Today, however, it is native to all of South America. The main growing countries are Mexico, Panama, Guatemala, and Brazil. But the acerola cherry also thrives in Jamaica and Florida. In Germany, it is far too cold for the plant, which is why it can only be found here imported as juice or as a dried fruit.

What properties does acerola have?

Although the acerola cherry is similar to our native cherries, it has nothing in common with a conventional cherry. Although it can also be eaten raw, the acerola does not last long due to its soft and juicy structure and must either be eaten or processed immediately after harvesting. Fresh, natural fruit will probably not be available in Germany in the future either.

Acerola is rich in vitamin C

Per 100 grams, the acerola cherry contains a little more than eight grams of potassium, one gram of magnesium and calcium, and 170 micrograms of beta-carotene. The real miracle, however, is the vitamin C in acerola: the fruit contains between 1,400 and 4,500 milligrams per 100 grams. This makes acerola one of the fruits richest in vitamin C.

Full of vitamin C, for example in acerola powder

Because of the high vitamin C content, acerola can be purchased as a dietary supplement. They are available in capsule form or as acerola powder. You can mix them in shakes or juices like this, or you can buy them dried and mix them with muesli. Some of the ingredients are lost during drying, but that’s hardly worth mentioning.

Acerola can also be found as a spread. However, vitamin C is destroyed when it is boiled down, which is why spreads can only be bought for their taste. Incidentally, there can be no overdose of vitamin C from acerola: Excess vitamin C is simply excreted by the body.

What is the taste of acerola?

Fresh acerola is very acidic, which is why it is rarely eaten raw. It is best to mix them as juice with other juices. Passion fruit, apple, grape, or cherry juice is particularly suitable for this. Dried fruits can also be added to savory dishes, which gives the dishes a particularly exotic touch.

Are there alternatives to acerola?

Acerola can now be found in more and more supermarkets either as juice or dried fruit. If you value high quality, it is best to go to a healthy food store or an organic market. It is also a bit more expensive. There is hardly any real alternative to acerola. Although the camu camu fruit has a similarly high value as acerola with 2,000 milligrams of vitamin C per 100 grams, it is difficult to find and quite expensive.

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Written by Danielle Moore

So you landed on my profile. Come on in! I am an award-winning chef, recipe developer, and content creator, with a degree in social media management and personal nutrition. My passion is creating original content, including cookbooks, recipes, food styling, campaigns, and creative bits to help brands and entrepreneurs find their unique voice and visual style. My background in the food industry allows me to be able to create original and innovative recipes.

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