West Indian cherry (acerola)

The West Indian cherry (Malpighia emarginata), often known as acerola, is praised for the significant amounts of ascorbic acid (vitamin C) it contains. This fruit has 1,650 milligrams of vitamin C per cup (98 grams). That is 18 to 22 times the daily consumption of 75 mg for women and 90 mg for males which is advised. By lowering the body's concentration of free radicals, which are metabolic waste products, vitamin C reduces inflammation.

Its ability to lower the risk of acquiring some malignancies is now being researched. Other anti-inflammatory substances including carotenoids, polyphenols, and flavonoids are abundant in West Indian cherry, which may also have anti-aging benefits. The fruit may be eaten raw or juiced and blooms between spring and autumn.