We’ve had our acerola cherry tree almost ten years, and have had very little fruit. My husband thought of getting rid of it a time or two, but I said give it time. He fertilized it and gave it some potassium, and BOOM, we’re loaded with cherries. The acerola cherry while not related to a regular cherry is eaten and can be prepared the same way. The pit is not hard, it’s rather soft and fleshy, kind of like an apple core, but way smaller. So making into a pie would be a bit tedious. We picked a bunch this morning added some lilikkoi and made a beautiful looking jelly. It’s almost too pretty to eat. The acerola cherry tree is a prized plant. It can be easily grown in Hawai’i and is drought resistant. We used to have a plant in Waikoloa and that bore fruit all the time. I have to wonder if the drier climate might have something to do with it. The fruit is highly prized because it has many vitamins and minerals. It has one of the highest concentrations of vitamin C than any other fruit, 65X more than an orange! Sounds like a lot, but it’s true. It is also good for regulating sugars in the body and has some anti-cancer properties. So glad we decided to keep it around.
I had two of these bowls full of cherries. Apparently the green cherries have even more vitamin C than the red. I just read that. I’ll have to try it, although I’m thinking it might not taste so good.
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