Red 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

Acerola Puree has a bright red / orange color. It tastes very acidic and posesses a sweet-tart, slightly cherry-like flavor. It blends well with other fruit flavors just adding acidity to the product but not diverting the taste profile.

Harvest Calendar

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

Harvest Calendar

Red 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 1677.6 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
Magnesium 18 mg
Phosphorus 11 mg
Potassium 146 mg
Sodium 7 mg
Zinc 0.1 mg
Water 91.4 g

*Source: Calculated internally using official online databases.