At Açai Delight, we sell acerola pulp frozen to preserve its nutritional and culinary properties.
What's the Acerola
Acerola (Malpighia emarginata) is a plant in the Malpighiaceae family of the Malpighia genus, with a fruit that is world-renowned for its high vitamin C content. The species originated in the West Indies, North and Central America. Growing well in tropical and subtropical climates, acerola was introduced to Brazil in 1956 thanks to the work of the Federal Rural University of Pernambuco. As a result, acerola is grown throughout most of Brazil, with the northeast being the most prominent region. It is estimated that the country has 10,000 ha of land under cultivation, with the states of Bahia, Ceará, Paraíba and Pernambuco responsible for over 50% of total production.
The plant’s inflorescences are made up of two to six colorful flowers, ranging from white to pink. The fruit is drupe-like and has three seeds, which are implied by the endocarp. The size of the seeds varies widely, and is generally proportional to the size of the fruit. When ripe, the fruit has a varied color, which can be found in shades of red, purple or yellow.
Acerola fruit is high in vitamin C (2,500 to 4,500 mg/100 g pulp). Despite its small size, acerola is 100 times higher in vitamin C than citrus fruit. In addition to this vitamin, the fruit is a source of iron, calcium, phosphorus, anthocyanins and carotenoids.
Consumption modes
Acerola can be eaten on its own or in juices, ice creams, jams and jellies, for example. It is widely used in pulp production and to enrich vitamin C-poor fruit juices. It can also be used as a dietary supplement, sports drinks and nutritional bars.
Acerola comes in different varieties, such as sweet, semi-sweet and sour. Mild varieties are mainly recommended for consumption in the wild. Acids are more widely used in industry. Semidoce, on the other hand, has an intermediate flavor and can be consumed in the wild or industrialized.