The acerola fruit that is born in a bush of up to three meters tall, its trunk branches from the base, and its crown is quite dense with small leaves dark green and shiny. Its flowers, pink-white, are arranged in clusters, are flowering throughout the year, and after three or four weeks to give its fruit.
Being a very rustic plant and tough, it spread easily by several tropical, subtropical and even semi-arid areas. A cherry, when ripe, has a color variation that goes from red wine, through the orange.
This coloration is the result of the presence of anthocyanins, particularly malvidin and pelargonidin. Acerola is divided into two teams, acerola cherry red and orange.
Cultivation
In Brazil, the cultivation of acerolas grew strongly over the past twenty years, and today an especially important crop for the economy of the Northeast, as well as a boost to the farming industry of frozen fruit pulp.
Its surface is smooth or divided into three segments and has three seeds inside. The flavor of the fruit is slightly acid and the scent is similar to apple. Has vitamins A, B1 (thiamin), B2 (riboflavin), B3 (niacin), calcium, phosphorus, iron and especially vitamin C, which in some varieties, enough to be up to 5000 milligrams per 100 grams of flesh. This value is up to eighty times higher than the orange and lemon.
Source: http://pt.wikipedia.org/wiki/Acerola
See Also: International Flower Delivery, Florist
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