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Vitamin C overdose with Acerola cherry (slrpnk.net)
submitted 8 months ago by to c/foraging@slrpnk.net
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I think my camera is busted (or it's just my lack of photography prowess), they are looking pinkish in the photo, but it should be red

It is a Malpighia genus, but I don't know the exact species to be honest

Studies show it has around 1,000โ€“4,500 mg, of vitamin C, per 100 grams of fresh fruit, which is around 50โ€“100 times than that of orange or lemon

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[โ€“] 11 points 8 months ago (5 children)

Wonder if those would make a good cherry-ade, or if they'd be too tart to really get much flavor at the concentrations that are usable?

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  • [โ€“] [S] 7 points 8 months ago* (2 children)

    Yup, you can definitely do it, and it is delicious, specially if you crush some ice cubes with it. You don't even need to worry about the pit, as you can just throw everything in the blender, and then sieve it out if you want. Tartness is high indeed, so sugar might be needed to balance it out if you have a sweet tooth

    Now that you mention it, I do wonder if I could get a mead out of it too, but I have zero knowledge on meads. Compotes are doable and I liked them, but I actually prefer them in natura when in season

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