A tiny tree and the small, deep-red, cherrylike fruit that grows on it, found primarily in and around the West Indies. The fruit, which has a sweet flavor and one of the highest concentrations of vitamin C, is used in desserts and preserves. It's also called Barbados cherry, Puerto Rican cherry and West Indies cherry. For many years, Acerola has been a popular bonsai subject. The best acerola bonsai have been cultivated in Taiwan, where it has become a very common plant in bonsai circles.Acerola (Malphighia glabra) is a small tree or shrub that grows up to 5 m high in the dry, deciduous forest. It produces an abundance of bright red fruit 1-2 cm in diameter, with several small seeds that look similar to the European cherry. For this reason, acerola is also known as the Antilles, Barbados, Puerto Rican, or West Indian cherry tree. The mature fruits are juicy and soft with a pleasant, tart flavor. Acerola can be found growing wild and under cultivation on the sandy soils throughout northeastern Brazil. It is native to northern South America, Central America, and Jamaica. Acerola juice is as common and popular in Brazil as orange juice is in North America. As a natural remedy in Brazil, a handful of fresh fruit is eaten for fever and dysentery. It is also used there as an anti-inflammatory, astringent, stimulant for the liver and renal systems, diuretic, and to support heart function as well as to heal wounds. It is employed as a nutritive aid for anemia, diabetes, high cholesterol levels, liver problems, rheumatism, tuberculosis, and during convalescence. In North America, the use of acerola is mostly based on its high content of vitamin C, which has long been thought in conventional and alternative health practices as a powerful antioxidant.

Acerola recipes