Acerola - Vitamin C Powerhouse

A fruit used to make a common Puerto Rican candy may be the world's best source of organic vitamin C. The acerola also recognized as the Barbados or malphigian cherry, is really a little cherry-like tropical fruit commanding center stage of any presentation of nutritional fruits. Acerola fruit is fire-engine red, has a sweet-tart taste, and has an unbeatable concentration of vitamin C. Although oranges provide 500 to 4,000 parts per million of vitamin C, acerola provides 16,000 to 172,000 parts per million of vitamin C. Acerola's carotene content material is comparable to carrots, and it also supplies magnesium, niacin, pantothenic acid, potassium, riboflavin, and thiamine.

Acerola trees are normally highly productive, with as many as a thousand berries growing at the same time on the same tree. Every single ripe berry has an edible thin, shiny, outer skin. The juicy pulp is orange, and tastes like a tart tropical raspberry. You'll find three inedible seeds inside the middle of every fruit. Harvested acerolas are simply bruised and extremely perishable. They ought to be processed or frozen really swiftly, within about four hours. This can be why fresh acerola fruit is not discovered inside the market.

No fruit carries a higher vitamin C articles than acerola, and acerola extracts are at times added to fruit juices. Individuals who have an allergy to latex, on the other hand, usually come with an allergy to acerola. Such folks should steer clear of fruit drinks if acerola is listed as an ingredient as well as Vitamin C from Acerola, USP.

Acerola is out there in Latin American markets to be a frozen purée. It also appears in cake toppings, ice cream syrup, gelatins, puddings, punch bowls, sherbets, and jelly. When acerola purée is extra to fruit salad, its extraordinary concentration of vitamin C keeps other fruits from turning brown.

These statements have not been evaluated by the FDA.  These products are not intended to treat, diagnose, or cure any diseases.