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acerola

acerola or barbados cherry, the edible fruit of Malpighia glabra, of the genera Bunchiosa and Malpighia of the family Malpighiaceae. The fleshy red stone fruits, about the size of a cherry, contain very high amounts of vitamin C and are eaten fresh, used to make jams and jellies, and are an important commercial source of natural vitamin C. Acerola is often cultivated as an ornamental shrub, particularly in the southeastern United States. Acerola is classified in the division Magnoliophyta , class Magnoliopsida, order Polygalales, family Malpighiaceae.

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Related entries from encyclopedias, dictionaries, and thesauruses

	acerola Book article from: A Dictionary of Food and Nutrition acerola See cherry, West Indian . Read more
	barbados cherry Book article from: The Columbia Encyclopedia, Sixth Edition see acerola . Read more
	cherry, West Indian Book article from: A Dictionary of Food and Nutrition ...regions of America, Malpighia punicifolia . It is the richest known source of vitamin C; the edible portion of the ripe fruit contains 1000 mg, and the green fruit 3000 mg/100 g. Also known as Barbados or Antilles cherry, acerola. Read more

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