Green Acerola (Malpighia emarginata) is a small tropical fruit, known for its rich vitamin C content. The colour difference between red and green acerola, is attributed to the ripeness of the fruit. Green acerola is harvested whilst the fruit is still unripe, and red acerola is harvested once the fruit has fully matured. The fruit grows on a shrub or small tree, which flourishes to be approximately 2 to 6 meters high and bears pink blossoms. Acerola is native to South America; however, also gets grown in Central America and subtropical regions of Asia. The tree first bears fruit after 2 years and is in full production after 5 years. It remains in full production for 25 to 30 years, with 3 to 4 harvests a year.

Sensory Profile

Harvest Calendar

January February March April May June July August September October November December

Harvest Calendar

Green Acerola Life Cycle

Nutritional Values (per 100g)

Energy  134 kJ (32 kcal)
Carbohydrates 7.69 g
Total lipid (fat) 0.3 g
Protein 0.4 g
Fiber, total dietary 1.1g
Vitamin A 38 mg
Vitamin C 2400 mg
Thiamin 0.02 mg
Riboflavin 0.06 mg
Niacin 0.4 mg
Pantothenic acid 0.309 mg
Vitamin B-6 0.009 mg
Folate, total 14 mg
Calcium 12 mg
Iron 0.2 mg

*Source: Calculated internally using official online databases.