If you are a fruit lover or have a passion for gardening and fruit trees, you have probably heard of the acerola, although it is not always correctly distinguished between the different species popularly known under this name. acerolo It is an ancient fruit tree, prized for its sweet and sour fruit and high nutritional value, but also surrounded by confusion and curiosity surrounding its different varieties and names. In this article, we show you all existing varieties of acerolo, its botanical characteristics, culinary and medicinal uses, along with detailed information on its cultivation and the fundamental differences with other species called acerolas.
What is acerola and what fruits are we referring to?
El acerolo, Also known as azarolo o Crataegus Azarolus, is a fruit tree of the Rosaceae family (Rosaceae), related to species such as hawthorn (Crataegus monogyna). Its fruit, called acerola o steelIt is a globose drupe similar to a small apple, rich in vitamin C, with a sweet and sour flavor and a distinctive appearance that distinguishes it from more popular fruits. It is native to southern Europe, northern Africa, and Asia Minor, although there are varieties spread throughout the Mediterranean and even in parts of America and Asia.
This name often causes confusion, since "acerola" is also used to refer to the fruit of malpighia emarginata, a tropical American species that, although it shares certain organoleptic characteristics and high vitamin C content, belongs to a totally different family (Malpighiaceae), and is not botanically related to the Eurasian acerola.
Botanical characteristics of acerola (Crataegus Azarolus)
The acerolo is presented as a small, slow-growing tree or shrub, capable of reaching between 3 and 5 meters in height. It usually has tomentose branches, sometimes thorny in wild specimens, which become less aggressive in selected cultivars.
- Sheets: Deciduous, simple, oval or rhomboid in shape, with deep lobes (3 to 5), bright green on the upper surface and more greyish and pubescent on the underside, giving them a smooth texture.
- Flowers: They appear in clusters or corymbs of 3 to 18 units, pure white in color, and usually bloom between April and May, creating a very striking appearance in gardens and fields.
- Fruits: The acerola cherry measures between 1,5 and 2,5 cm in diameter, is globose, red or yellow-orange when ripe, with fleshy pulp and intense flavor, and contains one to three seeds inside.
The fruit ripens during September and October, and is mainly consumed as a table fruit or in the making of homemade jams and preserves.
The importance of scientific names: Why is acerola so often confused?
One of the most common mistakes when identifying edible plants is the confusion created by common names. In Spanish, "acerola" or "acerolo" can refer to either Crataegus Azarolus and malpighia emarginata, but these fruits are botanically distinct:
- Crataegus Azarolus: Eurasian acerola, a deciduous tree from the Old World, known for its hardiness and for its traditional use in the Mediterranean diet.
- malpighia emarginataAcerola americana, a small tropical shrub with juicy red fruits, extremely rich in vitamin C and popular in Central and South America.
This confusion is exacerbated in popular literature and often in the labeling of processed food products. To avoid errors, it is important to always consult the scientific name of the species, since their nutritional, culinary and medicinal properties can vary considerably.
Main varieties of acerola
The acerolo has different botanical and cultivated varieties, which vary in fruit color, size, and flavor, as well as in the characteristics of the tree itself. Below, we analyze the main accepted varieties and the most popular ones in the market and gardening industry.
Botanical varieties accepted by science
- Crataegusazarolus var. aronia: It produces fruits of an intense red color and a markedly sweet and sour flavor.
- Crataegusazarolus var. chlorocarpa: With yellow to green fruits, larger and with less acidity, ideal for those who prefer mild flavors.
- Crataegusazarolus var. pontica: Variety originating from the Pontus region (present-day Türkiye and surrounding areas), with medium-sized fruits and a balanced taste.
These varieties have been selected for both their organoleptic characteristics and their resistance to diverse environmental conditions.
Different cultivated varieties and vernacular names
Acerolo also receives names according to the region and the variety cultivated:
- White Acerolo: With pale yellow or greenish-white fruits, less acidic and with very fleshy pulp.
- Red Acerolo: Highly appreciated for its intense flavor and visual similarity to a miniature apple.
- Chinese Acerolo: Originating in Asia, it generally has evergreen trees and fruits that change color from green to reddish and have a mildly acidic flavor.
In the market you can find traditional varieties such as:
- Julieta Encarnada
- White from Italy
These varieties are intended for both direct consumption and ornamental use, due to the beauty of their flowering and fruits.
Differences between acerola and American acerola
As we mentioned before, although acerola and acerola share superficial similarities, their botanical and nutritional differences are key:
- Acerolo (Crataegus Azarolus): Firmer, less juicy fruit, with a moderately sweet and sour flavor, dense pulp, high fiber content, and less vitamin C than other acerola berries.
- American Acerola (malpighia emarginata): Much juicier, extremely rich in vitamin C (up to 10 times more than oranges), very acidic and sweet flavor when consumed ripe, traditional medicinal use in Latin America.
The Eurasian acerola cherry is traditionally highly valued in the Mediterranean basin and remains important in the production of preserves and natural remedies, although it has lost popularity compared to other more modern fruit trees.
Nutritional properties and benefits of acerola
The fruit of the acerolo is a real functional food. Among its main nutritional characteristics are:
- Rich in vitamin CAlthough not as high as the American acerola, its content is higher than that of many common fruits.
- Source of natural antioxidants: The phenolic and flavonoid compounds present in acerola help combat cellular aging and protect the cardiovascular system.
- Dietary fiber content: It promotes digestion and helps regulate intestinal transit.
- Cholesterol-lowering effect: Consumed regularly, it can help reduce LDL cholesterol (the “bad” cholesterol) and improve blood circulation.
- Digestive properties: Traditionally used to facilitate the digestion of fatty and heavy foods.
- It helps to sleep: Its natural compounds may have a mild sedative effect.
- Strengthening the immune system: Especially indicated in times of cold and convalescence.
However, it is recommended to consume the fruit very ripe or processed in an infusion, since it contains tannic acid which can be irritating if consumed raw or unripe.
Culinary and medicinal uses of acerola
In addition to its consumption as fresh fruit, acerola It is frequently used in traditional cuisine and folk medicine. These are some of its most notable uses:
- Table fruit: It is consumed fresh when it is ripe, especially in September and October.
- Jams, compotes and preserves: Thanks to its acidity and richness in pectin, sweet preparations with excellent flavor are made.
- Drinks and infusions: The dried fruit or the tea preparation is used to aid digestion or improve mood.
- Traditional medicinal application: Using the fruit in an infusion helps calm the digestive system, facilitates sleep, and relieves nervousness.
In regions such as the Valencian Community, the Balearic Islands, and the Mediterranean islands, the consumption of acerola cherries is part of the local culture, with recipes and traditions passed down from generation to generation.
Acerolo in culture and history
In ancient times, the acerola played an important role in Mediterranean gardens, both as a food source and as a marker for fields and gardens. The surname Sorolla, for example, derives from the Valencian name for acerola, showing the cultural importance of the tree in some regions.
In Chinese tradition, there are romantic legends associated with the acerolo, such as the story of Shiliu and Baijing, which lends a mythical and poetic air to the tree's presence, symbolically associating it with the persistence and transformation of passionate love into plant life.
Growing and caring for acerola
Growing acerola is relatively simple, making it a tree suitable for gardens, small farms, and local agricultural operations. Below, we show you its main varieties. agronomic characteristics:
- Climate adaptation: It prefers warm and humid climates, but some varieties tolerate cold (down to -20°C) and even drought well.
- Solar exposition: It is advisable to plant it in full sun to ensure good flowering and fruiting.
- Ground: It is a species that is not very demanding in terms of soil, adapting to almost any type, although it prefers light, well-drained substrates with a certain amount of organic matter.
- Irrigation: Medium irrigation needs, although it can withstand prolonged periods of water shortage.
- Pollination: Acerolo is self-pollinating, which makes it easy to grow even in small gardens, as it does not require the establishment of several plants to obtain fruit.
- Multiplication: It can be reproduced by seed (which requires stratification and patience, as germination can take up to a year) or by grafting onto other species in the family, such as hawthorn, quince, pear or medlar.
Another great advantage is that It produces fruits at different times of the year depending on the variety planted, allowing for long and diversified harvests.
Care and maintenance
- Annual pruning to remove dead or damaged branches and promote the formation of a balanced canopy.
- Monitoring for pests (rare, as it is a resistant species) and fungal diseases, especially in rainy springs.
- Organic fertilizer at the end of winter to reinforce plant production and vigor.
- Control irrigation in soils with poor drainage, as waterlogging can weaken the soil.
Synonymy, relatives and related species
The acerola has received multiple scientific and common names throughout botanical history, which can lead to some confusion:
- Azarolus crataegoides
- Mespilus azarolus
- Pyrus azarolus
- Crataegus aronia
- Lazarolus oxyacanthoides
Its relatives include species such as hawthorn (Crataegus monogyna), the medlar (mespilus germanica), and other minor fruit trees of the genus Crataegus. In addition, there is the tejocote (Mexican Crataegus), widely used in Mexican culture for the preparation of sweets and traditional offerings.
The acerolo It is much more than just an old-fashioned fruit tree. Its nutritional richness, diversity of varieties y ornamental value making it a forgotten gem of Mediterranean horticulture. Reviving the cultivation and consumption of acerola berries means promoting biodiversity, natural health, and the transmission of ancient agricultural knowledge that has accompanied humanity for centuries. If you're looking for a tree that combines history, beauty, and flavor, the acerola berry should be among your favorite options for your orchard or garden.
