Malpighia emarginata (Acerola)

Acerola: The Tropical Powerhouse Packed with Vitamin C

Malpighia emarginata, commonly known as acerola, Barbados cherry, West Indian cherry, or acerola cherry, is a vibrant tropical fruit bursting with flavor and nutrition. With its bright red hue, tangy-sweet taste, and unmatched vitamin C content, this small but mighty fruit is prized around the world. Whether you’re growing an acerola cherry tree at home or sipping it in juice form, the acerola berry delivers remarkable health benefits and culinary versatility.

What is Acerola?

Description

Meet acerola (Malpighia emarginata)—a tropical superstar that’s part fruit tree, part vitamin C powerhouse. This evergreen shrub or small tree hails from warm climates and is famous for producing bright red, cherry-like fruits that are bursting with nutrition. It grows low and wide, with a short trunk and lots of branching stems. When young, the branches are green and a little fuzzy, but they mature into rough, cracked bark in shades of brown and gray. The leaves are simple and smooth-looking, shaped somewhere between an oval and a spearhead—but be careful: they’re covered in tiny hairs that can irritate your skin.

Native Range

Acerola originally comes from the Lesser Antilles and northern South America, especially Brazil. But it’s made itself at home in lots of tropical and subtropical regions—think southern Florida, Central America, the Caribbean, and even parts of Asia, Africa, and Australia.

Growth Habit

This plant grows fast and full, with a bushy shape and spreading branches. Since it has shallow roots, it doesn’t love high winds—so it does best in spots that are a little protected.

Size

Most acerola trees grow about 6 to 10 feet tall (1.8–3 meters), though with the right care and conditions, they can stretch up to 20 feet (6 meters). How wide they get depends on how much you prune and where they’re growing.

Flowers

From April to November, acerola puts on a sweet little floral show. Its flowers are small—just 1 to 2 cm across—but beautiful, with fringed pink to red petals and lots of nectar to draw in pollinators. They show up in bunches of three to five and grow in the joints where the leaves meet the stem.

Fruits

Acerola’s claim to fame is definitely its fruit. These cherry-like drupes are bright red, juicy, and typically about 1 inch (1–3 cm) wide. Inside, they hide three small triangular seeds. The flavor? Tart, zesty, and super refreshing! Fruits ripen just a few weeks after flowering and usually appear in pairs or trios. They should be picked frequently and handled gently to avoid bruising.

Thanks to their high juice content, they’re delicious—but also highly perishable, lasting only 2 to 3 days at room temperature.
Acerola cherries are incredibly rich in vitamin C—up to 30 to 50 times more than oranges—and also packed with carotenoids and other powerful antioxidants.

Leaves

The leaves grow in pairs on opposite sides of the stem, measuring 1 to 3 inches (2–8 cm) long. They’re sleek and green, with smooth or slightly wavy edges. Just watch out for the tiny stinging hairs—they’re not dangerous, but they might make your skin a little itchy if you brush against them.

Hardiness

Acerola thrives in USDA zones 10 to 11. It’s definitely a warm-weather plant—it doesn’t like frost, and anything colder than 30°F (−1 °C) can seriously damage it. If you’re in a cooler region, it’s best grown in a container you can move indoors during the winter.

Uses

• Juice: Acerola juice is a tangy, nutrient-rich drink, often mixed with sweeter fruits to balance the flavor.
• Culinary: The fruit shines in jams, syrups, sauces, and desserts. You can also cook and strain it to make a smooth, citrusy topping for ice cream or pancakes.
• Supplements: Acerola is dried and powdered to make natural vitamin C supplements, and sometimes added to health snacks or baked goods.
• Ornamental: Thanks to its compact shape and shiny green leaves, acerola makes a great ornamental plant—perfect for hedges, small tropical gardens, or even bonsai.

Toxicity

Good news—acerola is totally safe to eat and isn’t toxic to pets either. Just be cautious when handling the leaves if you have a latex allergy or sensitive skin, since those tiny hairs can be a bit irritating.

What Are the Nutritional Benefits of Acerola?

Acerola cherries are made up of about 91% water and are absolutely loaded with nutrients. They’re most famous for their vitamin C content—coming in at a whopping 1,600 to 1,700 mg per 100g, which is around 20–30 times more than what you’d find in oranges. That means just one cup (about 100g) gives you over 1,600 mg of vitamin C—more than 1,800% of the recommended daily intake.

But acerola doesn’t stop there. It also contains fiber, potassium, manganese, vitamin A, and smaller amounts of B vitamins, magnesium, copper, iron, and calcium. On top of all that, acerola is packed with antioxidants like carotenoids and anthocyanins that help protect your cells from damage.

DV = Daily Value based on a 2,000-calorie diet. Nutritional values may vary slightly depending on ripeness and variety.

What are the Health Benefits of Acerola?

Acerola isn’t just a vitamin C bomb—it’s a well-rounded fruit that supports your health in multiple ways. Here are some of its top benefits:

How to Eat and Store Acerola Cherries?

How to Eat

• Fresh: Want a tangy burst of flavor? Pop a few raw acerola cherries in your mouth! They’re juicy and tart—almost like a sour candy—but if that’s too much zing, pair them with something sweet like banana or mango for balance.
• Juice: Blend fresh or frozen acerola with a splash of water or your favorite juice (orange or apple work great). The result? A supercharged, vitamin C-rich drink that tastes as good as it feels.
• Cooking: Simmer acerola with a bit of water and sugar, then strain it for a bright, tangy syrup or glaze. It’s perfect drizzled over pancakes, yogurt, or even grilled chicken if you’re feeling adventurous.
• Baking: Acerola purée adds a nutritional punch to muffins, quick breads, or cakes. Or toss in some acerola powder to boost smoothies, protein bars, and cookie doughs with that tropical kick.
• Preserving: Love making jam? Acerola pairs wonderfully with high-pectin fruits for sweet-and-tart spreads that pop with color and flavor.
• Frozen Treats: Whip up a batch of popsicles, sorbet, or smoothie bowls using acerola purée—refreshing, fruity, and packed with antioxidants.

Storage Tips

• Refrigeration: These cherries are delicate, so toss them in the fridge right after picking or buying. Store them in a paper bag or breathable container and try to eat them within 2–3 days. Vitamin C degrades quickly after harvest and with exposure to air, heat, or metal ions, so minimal processing and rapid storage help preserve nutrients
• Freezing: Want to stock up? Wash, dry, and spread the cherries on a tray to freeze individually. Once they’re solid, pop them into airtight containers or freezer bags. They’ll keep for up to 6 months and still taste amazing in smoothies or sauces.
• Juice Preservation: Fresh juice is best within a day, but you can stretch it to 2–3 days in the fridge. For long-term use, freeze the juice in ice cube trays—perfect for tossing into drinks or recipes later.
• Powdered Form: Got acerola powder? Store it in a cool, dark cupboard in a sealed container and use it within a year. It’s a handy way to keep that vitamin C boost on standby.

Whether you’re enjoying them fresh, frozen, blended, or baked, acerola cherries are a delicious (and nutritious!) way to treat yourself.

What are the Risks and Side Effects of Acerola?

Even the healthiest fruits have their limits, and acerola is no exception. While it’s packed with benefits, there are a few things to watch out for—especially if you’re consuming it in high doses or supplement form.

• Too much vitamin C? Going overboard can cause nausea, stomach cramps, or diarrhea—especially if you’re taking more than 2,000 mg a day from supplements.
• Kidney stone risk: High doses of vitamin C may increase oxalate levels in your urine, which can raise the risk of kidney stones in people who are prone to them.
• Allergies: While rare, some people—particularly those allergic to latex or certain plant proteins—may experience an allergic reaction to acerola.
• Medication conflicts: Acerola can interfere with certain medications like blood thinners (warfarin) and some cancer treatments. Always check with your doctor before starting acerola supplements if you’re on medication.
• Other side effects: Some people report feeling drowsy or, conversely, experiencing trouble sleeping after taking high amounts of vitamin C.
• Gout flare-ups: If you’re prone to gout, high doses of vitamin C might raise your uric acid levels and worsen symptoms.
• Pregnancy and breastfeeding: Eating acerola fruit in food amounts is considered safe, but there’s not enough data on high-dose supplements. Pregnant or breastfeeding women should stick to dietary sources unless advised otherwise by a healthcare provider.
• Skin irritation: Handling the leaves or branches may cause minor skin irritation in some individuals, particularly when harvesting or pruning the plant.
• Added sugars: Some commercial acerola juices or supplements may be high in added sugar. Check labels if you’re watching your intake.

As always, moderation is key. If you’re considering large quantities of acerola—especially in supplement form—it’s a good idea to speak with your doctor first. But when enjoyed sensibly, acerola remains a tasty, powerful way to support your health.

How to Grow an Acerola Cherry Tree?

Climate and Location

Acerola cherry trees love the heat and humidity—think tropical vacation weather! They grow best in warm spots where the average temperature hovers around 79°F (26°C) and there’s plenty of annual rainfall (around 47–63 inches).

These sun-lovers thrive in full sunlight, but since they have shallow roots, make sure they’re sheltered from strong winds that might knock them around. Mature trees can tolerate short dips to 28°F (–2°C), but regular frost will damage or kill them.

Soil

Well-drained, sandy soil is their happy place. Heavy clay or soggy spots? Big no. Keep the soil slightly acidic to neutral (pH 6.0–7.0), and your acerola tree will thank you with sweet, juicy fruit.

Watering

Keep the soil evenly moist, especially when the tree is flowering or fruiting. Water deeply but don’t overdo it—let the soil dry a bit between watering sessions. Too much water = unhappy roots.

Fertilizing

Feed your tree 2–3 times a year with a balanced fertilizer. Want even better fruit? Mix in some compost or organic matter—acerola trees love the extra boost.

Pruning

Give it a light trim now and then to shape it and snip off any broken or crisscrossing branches. Try to avoid heavy pruning during flowering season if you want a big fruit harvest.

Mulching

Apply a layer of mulch around the base of the tree to help retain moisture and keep weeds down. Just make sure to keep the mulch a few inches away from the trunk to avoid rot or fungal issues.

Spacing

If you’re planting more than one acerola tree, give them space to breathe—about 10 to 12 feet (3-3.6 meters) apart. This ensures good air circulation and room for the roots to spread.

Container Growing

No tropical garden? No problem. Acerola does just fine in a big container. Choose one with good drainage, fill it with rich, well-draining soil, and bring it indoors when winter comes knocking—especially if you live somewhere cold.

Pollination

Pollinators like bees love acerola blossoms—and your tree will love them back with more fruit. While acerola is self-pollinating, wild insect activity helps increase fruit production big time.

How to Propagate Acerola?

Propagation by Seeds

• Start with fresh seeds: Harvest ripe fruit and scoop out the seeds. Clean them thoroughly and soak in lukewarm water for 24 hours to help soften the seed coat.
• Prep and plant: Let seeds dry briefly, then sow about 1 cm deep in seed-starting mix. Place in a warm, humid environment (77–86°F / 25–30°C) with indirect sunlight or grow lights for 12–16 hours a day.
• Germination: Expect sprouts within 3–6 weeks under ideal conditions. Keep soil moist but not soggy.
• Note: Seed-grown acerola trees may not resemble the parent plant in fruit quality or growth habit.

Propagation by Cuttings

• Choose your cutting: In spring or early summer, take 4–8 inch (10–20 cm) semi-hardwood cuttings from a healthy, disease-free tree. Choose stems about finger thickness.
• Prepare the cutting: Remove lower leaves, leaving only a couple of leaves at the top. Dip the cut end in rooting hormone to boost success.
• Plant and cover: Insert at least two nodes deep into a moist, well-draining mix (perlite and peat works well). Cover with a plastic bag or humidity dome to maintain high moisture.
• Light and care: Keep in bright, indirect light and water gently to keep the soil damp. Rooting usually takes 6–8 weeks, and new shoots indicate successful rooting.

Propagation by Grafting

• Why graft? Grafting is best for ensuring consistent fruit quality and is commonly used in commercial growing.
• Rootstock and scion: Use healthy rootstock about pencil-thick (7 mm) and make the cut 15–20 cm above the soil. Match it with a scion that has 3–4 healthy buds.
• Method: Top wedge grafting is commonly used, along with cleft and whip-and-tongue techniques. Graft in late winter or early spring when sap flow begins.
• Aftercare: Wrap the graft tightly with grafting tape and cover it with a plastic bag to maintain humidity. Keep in a sheltered, warm place and remove any shoots from the rootstock to direct energy to the scion.

Other Methods

• Air Layering: A great method for home gardeners, this involves wounding a branch still attached to the parent plant and encouraging it to root while on the tree. Once roots form, the branch can be cut and planted.
• Tissue Culture: Used mostly in labs and commercial nurseries, this advanced method allows mass production of genetically uniform plants.

Whether you’re starting from seed, rooting cuttings, or trying your hand at grafting or layering, propagating your own acerola cherry tree is a satisfying way to grow your tropical oasis at home.

Common Pests and Diseases of Acerola

Pests

• Acerola Weevil (Anthonomus malpighiae): These pests target young shoots and fruit. Larvae tunnel into the fruit, causing premature drop, while adults chew holes in leaves.
• Leaf-Eating Caterpillars: Caterpillars of butterflies like the Florida duskywing and brown-banded skipper feed on leaves, thinning out the canopy and stressing young trees.
• Aphids & Whiteflies: These sap-sucking pests deform leaves and leave behind sticky honeydew, which invites sooty mold.
• Mealybugs & Scale Insects: These attach to stems and leaves, drain sap, and attract ants, which defend them in exchange for honeydew.
• Spider Mites: Tiny pests that cause stippling and bronzing of leaves. Fine webs may appear under heavy infestations.
• Fungus Gnats: These may emerge in overly moist soils and can be a nuisance, particularly in containers.
• Fruit Flies: In some regions, fruit flies may infest ripening acerola, especially if fruits are left on the tree too long.

Diseases

• Anthracnose: A fungal disease that causes sunken black lesions on fruit, leaves, and stems, especially in humid weather.
• Leaf Spot: Brown or black spots may appear on leaves and lead to premature defoliation.
• Root Rot: Caused by poor drainage. If leaves yellow or the plant wilts unexpectedly, dig gently and check for black, mushy roots.
• Sooty Mold: A black fungal growth that forms on honeydew secreted by pests. It reduces photosynthesis but is mostly cosmetic.
• Powdery Mildew: Appears as white, powdery growth on leaves and shoots. Can distort growth and reduce vigor.
• Rust: Orange or brown pustules on the undersides of leaves. Less common but still possible.

How to Keep Your Acerola Tree Healthy

• Prune regularly to open up the canopy and reduce moisture buildup, which discourages fungal growth.
• Water carefully—acerola doesn’t like soggy feet. Make sure your soil drains well.
• Catch pests early and treat with neem oil or insecticidal soap.
• Invite allies: encourage beneficial insects like ladybugs and lacewings to your garden.
• Keep things tidy—remove fallen fruit and leaves to reduce fungal spores and insect eggs.

With a little regular care and early intervention, your acerola cherry tree can stay vibrant, resilient, and full of sweet, juicy fruit!

Acerola FAQs

Why is acerola considered a “superfruit”?

Acerola earns its superfruit status thanks to its sky-high vitamin C levels—up to 100 times more than oranges or lemons. On top of that, it’s packed with antioxidants like flavonoids, carotenoids, and anthocyanins, which make it a powerhouse for supporting health and wellness.

What are the main health benefits of acerola?

Acerola is best known for preventing vitamin C deficiency, but it’s also popular for strengthening the immune system and helping fight off colds. It’s been traditionally used for skin, heart, and digestive health, though more research is needed to confirm those benefits.

How is acerola consumed?

Fresh acerola can be eaten raw, turned into juice, or made into jams and syrups. Because it spoils quickly, many people use it as a supplement in powder or capsule form. Frozen fruit or juice is also a common way to enjoy acerola, especially in Brazil.

Is acerola better than synthetic vitamin C?

Some research hints that vitamin C from acerola might be absorbed more efficiently than synthetic versions, possibly because of the extra nutrients that come with the natural fruit. However, more studies are needed to know for sure.

How do you grow acerola?

Acerola grows well as a bushy shrub or small tree in sunny, warm spots with well-drained soil. It can handle dry spells but produces more fruit with regular watering. It does well in containers and usually starts fruiting within a few years. Just be sure to protect it from the cold.

Are there any side effects or safety concerns?

Acerola is generally safe when eaten in normal amounts. Taking too much can cause stomach issues like cramps or nausea, especially in people sensitive to high doses of vitamin C.

How long does acerola fruit last after harvest?

Acerola is very perishable. It starts losing quality just hours after picking and usually won’t last more than a few days unless it’s refrigerated or frozen right away.

What does acerola taste like?

The flavor is juicy and bright—often tart or tangy, with a little sweetness and a hint of apple. Some varieties are milder, but most have a bold, citrus-like zing.

What are other names for acerola?

You might also hear acerola called Barbados cherry, West Indian cherry, or Puerto Rican cherry. Its scientific name is Malpighia emarginata.

Summary

Acerola is a tropical gem loaded with vitamin C and antioxidants. Whether enjoyed fresh, frozen, or in supplement form, it’s a tasty way to boost your immune system and overall health—just be sure to eat it quickly or store it properly since it doesn’t stay fresh for long.