Actually it is both. The tart and exotic acerola berry is also known as the West Indian cherry. Nutritionists know it for its vitamin C, with a single berry packing a generous 81 milligrams. That is 25 percent more than the official recommended allowance in ech tiny fruit. You can’t get this much of your daily vitamin C allowance from just a bit or two of an orange.
Most acerola is marketed dried. To test for freshness, shake the package. Do you hear a rattle? If you do, the acerola should be good. Store acerola in a tightly covered glass jar. Keep it in a cool place and out of light. Every now and then, inspect the jar for moldy berries and discard any that you find.
To prepare acerola, you can use your imagination or try some of these favorites:
- Crush the acerola into tiny pieces with a rolling pin and use like raisins. Allow for its extra tartness by adding more sweetener to the recipe.
- Steep the crused, dried fruit in boiling water and enjoy as tea. Of course, the heat will affect the vitamin C, but the flavor will still be there.
- Add acerola to conserves, preserves, and fruit butters or use the acerola tea in making jelly.
- Give a new tart flavor to fruit pies, punches, hot mulled beverages, relishes, and marinades for pork or game by seasoning with acerola.
- Use dried acerola powder in bread dough and pancake batters to add extra nutritional value.
Try this recipes for a delicious, nutritional drink:
Mulled Apple Juice
Ingredients:
- 1 tablespoon dried, minced acerola.
- 2 teaspoons dried, mined lemon grass.
- 1 cinnamon stick.
- 2 teaspoons dried, minced orange peel.
- 2 cups water.
- 2 cups apple juice.
Combine all ingredients in a medium saucepan. Simmer over medium heat for about 5 minutes, then strain and serve hot.
Makes 4 servings.
