| Malpighia emarginata | |
|---|---|
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| Close-up of the blossom and unripe fruit | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Malpighiales |
| Family: | Malpighiaceae |
| Genus: | Malpighia |
| Species: | M. emarginata |
| Binomial name | |
| Malpighia emarginata | |
| Synonyms[1] | |
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Malpighia emarginata is atropicalfruit-bearingshrub or smalltree in the familyMalpighiaceae native to theNeotropics.[2] The fruit is notable for its exceptional richness invitamin C and versatility in various food preparations.
Common names includeacerola (fromArabic:الزُّعرُورَة,romanized: az-zuʿrūra "azarole" for a similar looking old-world fruit[2][3]),Guarani cherry,Barbados cherry,West Indian cherry,[4]wild crepe myrtle,[5]cereza, andcerise.[6]
Malpighia emarginata is originally native to theLesser Antilles islands of the southernCaribbean Sea, extending into South America as far south as Brazil.[2][7] It has been introduced and even naturalized elsewhere in the neotropics, such as inPeru,Venezuela, andEcuador, as well as the southernmost parts of thecontiguous United States (southernFlorida[8] and the LowerRio Grande Valley ofTexas).[8][9][10] In Florida, it can be grown in protected locations as far north asCape Canaveral.[11] It is cultivated in thetropics andsubtropics throughout the world from southern Europe to parts of Africa,India, andAustralia.[12]
Brazil is the largest producer of acerola worldwide.[13] On 11,000 ha (27,000 acres), Brazil produces 32,990 t (36,370 tons) of acerola per year. In order to preserve thegenetic variability of acerola, the federal ruralUniversity of Pernambuco in Brazil established an "Acerola Active Germplasm Bank" in June 1998.[14]
Acerola can be propagated by seed, cutting, or other methods. It prefers dry, well-drained, sandy soil and full sun, and cannot endure temperatures lower than −1 °C (30 °F). Because of its shallow roots, it has very low tolerance to winds. Furthermore, a sufficient water supply is advantageous for good growth and maximum yields of large fruits. This is especially important during fruiting and flowering.[15] The optimal growth conditions are reached at a mean temperature of 26 °C (79 °F) and 1,200–1,600 mm (47–63 in) of rainfall annually.[16]
Acerola is an evergreenshrub or smalltree with spreading branches on a short trunk. It is usually 2–3 m (6.6–9.8 ft) tall, but sometimes reaches 6 m (20 ft) in height.[17] Thechromosome number is 2n = 40.[18]
Thebark of youngbranches is green and sparsely covered with curly-hairedtrichomes, which fall off with age. The greyish to brownish bark is relatively smooth and covered with conspicuouscork pores when young. With age, it is thick and cracked.
Theleaves are simple,ovate to elliptic-lanceolate in outline, 2–8 cm (0.79–3.15 in) long, 1–4 cm (0.39–1.57 in) wide, with an entire or undulatingmargin. They are attachedoppositely on the stem on shortpetioles. These leaves and petioles can irritate skin due to minutestinging hairs.[2]
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The tree flowers from April to November.Flowers arebisexual and 1–2 cm (0.39–0.79 in) in diameter. They have five[5] pale to deep pink or red[19] fringedpetals, 10stamens, and six to 10 glands on thecalyx. The three to five flowers perinflorescence are sessile or short-peduncled axillary cymes.[17]
Three years after planting,trees start producingfruits. 3–4 weeks after flowering,[4] a number of bright reddrupes 1–3 cm (0.39–1.18 in) in diameter with a mass of 3–5 g (0.11–0.18 oz) mature. The shell of the fruit is smooth and very thin. Its shelf life of 2–3 days at ambient temperature makes it highly perishable. Drupes are in pairs or groups of three, and each contains three triangular seeds. The drupes are juicy and high in vitamin C (3–46 mg/g or 1.5–20 grains per ounce)[20] and other nutrients. They are divided into three obscure lobes and are usually acidic to subacidic, giving them a sour taste,[5] but may be sweet if grown well.[21]
Acerola flowers and fruits already in the first year after planting but increases its production in the following years, reaching up to 47 kg (104 lb) per plant in the sixth year.[16] The fruiting season usually extends from April to November. The fruits should be picked frequently, as they are not stored on the tree. Ripe fruit should be handled carefully to avoid bruising and should be utilized as soon as possible or frozen for later use. Semi-ripe fruit will usually keep for several days in the refrigerator.[15]Pollination by wild insects increases the fruit yield.[22]
Plants can be set at any time of the year, but the best time is spring, just before the rainy season. Choose a location with good water drainage and in a sheltered spot.[15]
Malpighia emarginata is ahost plant for thecaterpillars of the white-patched skipper (Chiomara asychis),[23] Florida duskywing (Ephyriades brunneus),[24] and brown-banded skipper (Timochares ruptifasciatus).[25] Larvae of the acerola weevil (Anthonomus macromalus) feed on the fruits, while adults consume young leaves.[26]
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 134 kJ (32 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||
7.69 g | |||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 1.1 g | ||||||||||||||||||||||||||||||||||||||||||||||||
0.3 g | |||||||||||||||||||||||||||||||||||||||||||||||||
0.4 g | |||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||
| Water | 91 g | ||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[27] except for potassium, which is estimated based on expert recommendation from theNational Academies.[28] | |||||||||||||||||||||||||||||||||||||||||||||||||
Acerola fruit is 91% water, and 8%carbohydrates, and contains negligibleprotein andfat (table). In a reference amount of 100 g (3.5 oz), acerola supplies 32calories, and is a rich source particularly of vitamin C at some 20 times theDaily Value (DV), withmanganese at 26% DV, and othermicronutrients at uniformly low levels (table).
Whereas the content ofsugar,soluble solids andtitratable acids increases with the ripening process of the fruit, the vitamin C content decreases. Therefore, the immature green fruit is harvested for industrial use of the vitamin C.[16]
Acerola cherry may be eaten raw or used as a juice or mixed with other, usually sweeter fruit juices.[2] The fruits are used in jams,concentrates,stews, andliqueurs, possibly needing sugar to improve flavor.[2] Cooked fruits are strained to remove the seeds, and the resulting sauce has uses on cake, pudding or ice cream.[2]
Acerola cherry powder is also used in some commercially produced breads as a bread improver.[29] Because acerola also contains pigments likeanthocyanins andcarotenoids, it could also be used as a food colorant.[2]
Acerola is abonsai subject because of its small leaf and fruit, and fine ramification. It is also grown as anornamental[30] and forhedges.[12]
