Acerola

  • Harvesting: January through December

  • Organic and conventional

  • Pulp, clarified and concentrate

  • Minimum 6º Brix

  • Conservation: -18º C – 180 kg drum – Net weight

Acerola can be used as a medicinal plant thanks to its high concentration of vitamin C. The Acerola fruits, besides being tasty, are very nutritious, because they are also rich in vitamin A, B, iron and calcium.

Its scientific name is Malpighia glabra Linné. Acerola is a low-calorie fruit and can therefore be included in a weight loss diet. In addition, it is rich in vitamin C, which helps to strengthen the immune system.