John Myers
The acerola cherry, which is rich in vitamin C, is rarely available fresh in stores since the cherry-like fruit spoils three to five days after harvesting and can then no longer be used. Since the plant only grows in tropical climates, it is hardly possible to import fresh acerola cherries and offer them in Europe. Accordingly, after being harvested in their growing countries, acerola cherries are processed into long-life juice and fruit powder, which are imported from overseas.
Botanically, the acerola cherry is not related to the native sweet or sour cherry, despite its name. The round red fruits are about three centimeters in size and grow on shrubs or small trees. Their skin is very thin and the pulp, which consists of 80 percent juice, is very sensitive. Fresh acerola tastes sour with a slight hint of apple.
The fruit is not considered a vitamin bomb for nothing: Fresh acerolas have a vitamin C content of 1,700 milligrams per 100 grams. In comparison, lemons have “only” 50 milligrams. In the fruit nectar from acerola available in this country, the content is still 230 milligrams of the vitamin.
However, the daily vitamin C requirement of 100 milligrams per day can easily be covered by other types of fruit without acerola cherries. However, acerola juice can be used as a supplement to regular fruit consumption and is an alternative to vitamin C-rich fruit for people with a citrus allergy.
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