Florida Researchers Exploring Potential of Acerola as Fruit Crop

Scientists with the University of Florida Institute of Food and Agricultural Sciences are evaluating the genetic diversity of acerola, also called Barbados cherry, and adapting cultivation practices for the fruit to local conditions through field trials. Acerola is extremely high in vitamin C and also offers carotenoids, anthocyanins, and phenolic compounds with antioxidant and anti-inflammatory properties. Researchers see potential for fresh consumption of the fruit, use as an ingredient, and processing into juice, and believe the fruit could offer an alternative for struggling citrus growers. “We envision acerola could as a viable crop for agricultural future, contributing to economic growth and food security,” says project leader Felipe Ferrao.
Related ATTRA publication: Fruit Trees, Bushes, and Vines for Natural Growing in the Ozarks