Acerola vs. German fruits and vegetables
Acerola is a fruit primarily grown in Latin America that features a very high vitamin C content and exceptionally high antioxidant potential, which is why it is classed among the so-called superfoods. Unfortunately, the fruit does not grow in Europe, so fresh fruits are not available here. Today, we give you an overview of the great properties, ingredients, and potential uses of acerola. Above all, of course, all the key information about acerola as a super source of vitamin C.
Acerola: Origin, cultivation, and processing
The acerola fruit looks not unlike a cherry, which is why it is also called the acerola cherry. However, it is also known under other terms related to its respective cultivation area: Barbados cherry, West Indian cherry, Antilles cherry, or Puerto Rican cherry. Botanically speaking, it is not actually a type of cherry; the tropical drupe only resembles our native cherry in appearance. They are small, one to three centimeter red, round fruits. The taste is rather sour and therefore really only resembles our popular sweet cherry in appearance. Acerola grows on small bushes or trees that can reach up to three meters in height. It belongs to the Malpighiaceae family – which also includes lianas, for example. The plant itself is very low-maintenance, so it can grow just as well along dry roadsides as in mountainous, colder regions. The main cultivation areas for the acerola plant are Mexico, Jamaica, Texas, Guatemala, Brazil, and Panama. In the growing regions, it is indeed consumed fresh. But because its skin is extremely thin and delicate and the harvested fruit can spoil quite quickly, transport to Europe or generally to other countries is not really feasible. Therefore, the small, cherry-like fruits are usually processed right on site and come to us as acerola powder or acerola juice.
What nutrients does acerola contain?
Acerola products became famous because the drupe boasts a truly phenomenal vitamin C content: a whopping 1700 milligrams of vitamin C per 100 grams is contained in the acerola cherry. On average, depending on variety and degree of ripeness, the amount of vitamin C varies between about 700 and a truly incredible 5000 milligrams. Citrus fruits like lemon, orange, or even strawberries cannot keep up; compared to acerola, they contain only a fraction of the vitamin C.
As an example: Lemons have a vitamin C content of approx. 59 mg/100 g, oranges 55 mg/100 g, and strawberries approx. 67 mg/100 g. But when it comes to vitamin C content, the acerola cherry is really only topped by a very few plants: the Australian Kakadu plum (approx. 3000 mg/100 g) and the camu camu fruit from the Amazon region. These two fruit varieties are also not available here.
But acerola has even more impressive ingredients in store: it contains a remarkable amount of high-quality vitamins, minerals, and secondary plant compounds. The latter in particular are worth mentioning. Antioxidants like flavonoids and anthocyanins are among the substances that protect our body and cells from oxidative stress. In addition, flavonoids are said to have pain-relieving, anti-allergic, and anti-inflammatory properties. Minerals and trace elements such as potassium, magnesium, calcium, phosphorus, sodium, zinc, and iron are also contained in these small, sour-tasting spheres.
Which acerola products are available?
The most common processed forms of acerola fruit are juice (not-from-concentrate juice, juice concentrate, fruit juice drinks, and fruit nectar) and powder (in the form of capsules, loose powder, tablets). The valuable acerola juice is often blended with other juices. The highest quality liquid form is certainly pure direct juice, but because the fruit is very sour, pure juice is frequently mixed with other fruit juices to make it more palatable. Fruit nectar and fruit juice drinks with acerola, on the other hand, are less recommended because unwanted extras like sugars or flavorings are often added to them. So it's best to pay close attention to the ingredients list and fine print on juice cartons and bottles. Generally, with any form of juice, some nutrients are lost due to pasteurization. Nevertheless, a significant portion, especially of vitamin C, remains, making acerola juice worth recommending.
For all products made from acerola powder, careful attention should be paid to whether the processing method is specified on the packaging: freeze-drying is the gentlest method, preserving heat-sensitive ingredients to the greatest extent possible. Acerola as a dietary supplement in powder form can easily be added to, for example, your morning muesli, daily smoothie, or quark dishes. A very small amount of powder is often enough, as it typically retains a very high vitamin C content.
Acerola is also offered in tablet or capsule form, as well as an additive in jams or fruit bars. Here, it is best to carefully read through the ingredients list: often, the product is further enriched with a generous addition of (too many) sugars or flavorings. It is probably better and cheaper to rely on powders or juices instead.
What you should look for when buying acerola powder
Not all acerola powder is created equal. Here, too, taking a look at the other ingredients as well as general information on the packaging regarding manufacturing methods and sourcing is recommended.
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It is best to buy an organic quality product, ideally looking for European and recognized organic seals.
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Pay attention to additional additives such as sugars, flavorings, or anti-caking agents.
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No synthetically produced vitamin C should be added. It simply does not offer as good a bioavailability as natural vitamin C.
Which types of fruit and vegetables also provide a lot of vitamin C?
If you want to boost your vitamin C levels, you do not necessarily have to resort to rather exotic fruits such as the acerola cherry. Local alternatives to acerola in this region would be rosehip or sea buckthorn; both are native fruits and also real vitamin C powerhouses. Of course, they do not match the vitamin C content of acerola cherries, but at over 400 mg/100 g, their vitamin C content is still significantly higher than that of lemons and oranges. So you see: local fruits work very well, too. Or vegetables: good old bell pepper can also boast a respectable vitamin C content of approx. 130 to 140 mg/100 g when raw. Brussels sprouts, broccoli, and cauliflower are also great sources of vitamin C.
Conclusion: The exciting thing about the acerola fruit is its extremely healthy total package of vitamins, minerals, and essential trace elements. First and foremost, of course, is its absolutely sensational vitamin C content of approx. 1700 mg/100 g. Thanks to its abundance of antioxidants, it can have an anti-inflammatory effect, support a healthy immune system, and have a positive impact on the cardiovascular system. It is best to consume acerola as high-quality pure juice or in powder form as a dietary supplement.
