Characteristics

• Family: Malpighiaceae
• Origin: South America
• Season: July to December
• Colour: Red 
• Flavour: Sour

Properties

• Exceptional vitamin C content
• Strong antioxidant power
• Supports immune defences
• Helps prevent scurvy

Nutritional and caloric values

The acerola is a small fruit with an atypical nutritional profile.

With only 32 kcal, it is one of the fruits with the lowest calorie and sugar content.

The acerola is also a source of fibre, which promotes intestinal transit, digestive comfort and a feeling of satiety.

However, acerola is best known around the world for its impressive levels of vitamin C and other antioxidants.

For good reason, antioxidants are valuable health allies that help fight premature ageing of cells and actively support the body's immune defences.

For 100g of acerola:

Indications

• Record Vitamin C content
• Helps maintain skin integrity
• Aids in wound healing
• Protects cells from premature ageing caused by free radicals
• Supports immune function
• Facilitates absorption of non-haem iron of plant origin
• Source of antioxidants
• Excellent source of vitamin A and beta-carotene
• Growth of bones and teeth
• Protects against infections
• Promotes good vision, especially in the dark
• Macular degeneration
• Cataracts
• Cardiovascular disease
• Prevention of scurvy

Be careful, as acerola berries are mainly marketed in the form of juice, which makes them less interesting from a health point of view.

On the other hand, taking acerola in the form of food supplements (preferably organic) can be an excellent alternative to boost the immune system and combat fatigue.

How to choose the right acerola berries?

The acerola is a tree that grows in the rainforests of South America (Brazil and the Caribbean) and can reach up to 5 metres in height.

It produces bright red fruits that resemble European cherries.

Its small fruits are also called Barbados cherries or West Indian cherries.

The diameter and weight of the fruit vary between 1 and 4 cm and between 2 and 15 g respectively.

Storing the acerola

Very rare on the market, fresh acerola is also very fragile.

It is therefore advisable to handle them with care and consume them as soon as possible, within 24 to 48 hours at the latest.

Powdered acerola, which is much more common, has the advantage of keeping for several months in an airtight container away from heat and humidity.

How to consume acerola?

Acerola powder has many benefits. In fact, acerola powder can be stored for several months in a dry place and is very easy to incorporate into daily preparations.

However, it is important to read the label carefully to ensure that the manufacturer has not added any colouring to the finished product.

Of course, acerola powder should be clear, not red.

Juices made from acerola should be consumed in moderation, as they contain a lot of added sugar.

Finally, raw acerola is rare and its acidic flavour can make it difficult to incorporate into cooking.

How to prepare acerola?

These small berries with a pungent flavour are mainly marketed in the form of juice, food supplements or powder.

They can also be made into jams, jellies or liqueurs.

Incorporating acerola powder into your cooking

Probably the easiest way to enjoy acerola in the kitchen is to use it in powder form.

Acerola powder can be used in a wide range of recipes to make them much healthier, but also more gourmet: smoothies, juices, cake batters, dessert creams, etc.

For the more daring cooks, acerola powder can also be used as a basic ingredient in the preparation of sauces, condiments and other seasonings.

A great way to add a touch of acidity and a good dose of vitamin C to savoury dishes.

Contraindications and allergies

There are very few contraindications to taking acerola.

However, its high vitamin C content can be a double-edged sword.

In fact, although vitamin C is excellent and essential for health, it should not be consumed in excess as it can upset the digestive system.

Beware of excess vitamin C

The maximum tolerable intake of vitamin C is 2,000 mg per day.

Above this amount, megadoses can cause soft stools, diarrhoea and gastrointestinal upset.

In a healthy person, excess vitamin C is excreted in the urine through the kidneys.

However, people with a predisposition to oxalic acid kidney stones should avoid high doses of vitamin C.