Acerola

Acerola (West Indian cherry), raw fruit. Scientific identity: Malpighia emarginata DC. Edible part: Raw fruit edible portion; the USDA record separately identifies seed and stem-end refuse. Exact source form: Raw fruit corresponding to the retained USDA FoodData Central record.

A bright, delicate tropical cherry prized for its vivid tartness and unusually concentrated vitamin C.

Common name

Acerola

Scientific name

Malpighia emarginata

Family

Malpighiaceae

Edition

Core Edibles

Flavor

Tart · bright · fruity

Texture

Juicy · tender

Season

Warm-season harvest

Best storage

Refrigerate promptly

Great for

Fresh · purée · sauce

Know this

Powders are not nutritionally equivalent to fresh fruit

Seed works, but germination can be uneven and the fruit may differ from the parent. Acerola is tropical and cannot survive a hard freeze outdoors.

START WITH

Fresh seed removed from a fully ripe acerola fruit

CLIMATE

Warm and humid; outdoors year-round in roughly zones 10–11. In colder places, use a large container and move it indoors before freezing weather.

LIGHT

6–8 hours of direct sun

SOIL

Loose, well-drained soil; never a spot that stays waterlogged

1. 1

   Start it

   Wash all fruit pulp from fresh seeds. Sow 1/4 inch deep while still fresh, keep at 75–85°F, and keep the soil evenly damp—not soaked. Germination may take several weeks.

2. 2

   Give it room

   Transplant after the seedling is sturdy. Allow about 8–12 feet in the ground, or use one plant per large container.

3. 3

   Water correctly

   Water whenever the top inch of soil begins to dry during the first year. Established plants tolerate brief dry periods but fruit better with steady moisture.

4. 4

   Care for it

   Protect from frost and strong wind. Mulch the root zone without touching the trunk. Prune lightly after harvest to keep the shrub reachable.

5. 5

   Harvest

   Pick when fruits are fully red and slightly soft. Handle gently; ripe acerola bruises easily and should be chilled or used quickly.

Seed-grown plants commonly need several years before meaningful fruiting.

Pick when fruits are fully red and slightly soft. Handle gently; ripe acerola bruises easily and should be chilled or used quickly.