Small bright red cherry-like fruit containing 1,677mg of vitamin C per 100g — 17-20x more than orange juice. Also contains vitamin A, B-complex vitamins, iron, calcium, and bioflavonoids that enhance vitamin C absorption. The vitamin C is more bioavailable than synthetic ascorbic acid.
The Caribbean pharmacopoeia — held by the ancestors of enslaved peoples brought through the Caribbean. Grandmothers across Jamaica, Haiti, Trinidad gave children acerola as immune medicine. The entire US supplement vitamin C industry is built on what Caribbean grandmothers knew as 'cherry season.'
The vitamin C in acerola is accompanied by bioflavonoids that enhance its absorption 35% over synthetic ascorbic acid. For iron-deficiency anemia (disproportionately affecting Black American women), consuming acerola alongside iron-rich foods represents a clinical-grade dietary intervention. Vitamin C at therapeutic levels (above 200mg) supports adrenal function critical for cortisol regulation under weathering-hypothesis stress load.
Fresh fruit too tart and perishable for most US markets — available as frozen pulp (Caribbean and Latin grocery stores) or as powder. Powder (1/4 tsp = 500mg vitamin C) mixes into smoothies, juices, or water. Frozen pulp excellent in smoothies.
Free, no account needed to ask.