The Barbados cherry (Malpighia emarginata) is a tropical fruit also known as Acerola or the West Indian cherry. This small, vibrant fruit is edible and consumed globally, primarily due to its unique nutritional profile.
Identifying the Barbados Cherry
The Barbados cherry plant is a tropical to subtropical shrub or small tree native to the Caribbean, Central America, and northern South America. It typically grows to a manageable height, often between 8 and 18 feet, and features an evergreen habit with glossy, dark green leaves. The plant produces pink or rosy flowers that blossom along the leaf axils, leading to the development of the fruit.
The fruit is a small, bright red drupe, measuring between 1.5 and 4 centimeters in diameter. It has thin, delicate skin and a slightly round or oblate shape, often with three subtle lobes visible at the bottom. Unlike traditional cherries, the Barbados cherry contains three small, winged seeds.
The Nutritional Powerhouse
The Barbados cherry is recognized as one of the most concentrated natural sources of ascorbic acid, commonly known as Vitamin C. The Vitamin C content typically ranges between 1,000 and 2,000 milligrams per 100 grams of edible fruit. Some partially ripe varieties may contain up to 4,500 mg.
This concentration means the fruit can contain 50 to 100 times the amount of Vitamin C found in an orange, often offering more than the recommended daily intake in a single serving. Beyond ascorbic acid, the fruit is a source of beneficial phytonutrients. These include polyphenolic compounds such as flavonoids and carotenoids, which function as antioxidants.
Specific antioxidant compounds identified include chlorogenic acid, quercetin, and anthocyanidins like cyanidin-3-glycoside. The fruit also contains B-complex vitamins such as niacin and pantothenic acid. The synergistic action of Vitamin C and these phytochemicals assists in neutralizing reactive molecules, making the fruit popular in dietary supplements.
Flavor Profile and Culinary Uses
The flavor of the Barbados cherry is distinctly sweet-tart and acidic, a profile that varies depending on the ripeness of the fruit. Fully ripe cherries tend to be juicier and sweeter, while immature, green-skinned fruits are significantly more tart and astringent. This tartness is directly related to the high concentration of ascorbic acid present in the fruit.
While the fresh fruit can be eaten raw, its intense tartness and three seeds limit its appeal as a traditional table fruit. Therefore, the fruit is widely processed into various culinary products to balance its acidity. The juice is a popular product, often blended with other fruits to improve flavor and enhance the beverage’s nutritional value.
The pulp is frequently transformed into jams, jellies, sauces, and syrups, where added sugar offsets the natural sourness. The fruit’s high Vitamin C content has also secured its place in the nutraceutical industry. Barbados cherry extract is commonly dried and powdered for use in dietary supplements and vitamin tablets, providing a concentrated, natural source of ascorbic acid.