Below is a list of all known varieties for Barbados Berry (Acerola). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Acerola Extract (Liquid) | The highly concentrated liquid extract of the berry, used widely in the supplement and beverage industry. |
| Acerola Juice (Frozen) | The highly perishable juice of the berry, typically frozen immediately after pressing to preserve its high vitamin C content. |
| Acerola Powder (Supplement) | The dried and powdered fruit, used primarily as a natural source of ascorbic acid (Vitamin C). |
| Acerola Tablet/Capsule | The powdered berry extract compressed for consumption as a natural Vitamin C supplement. |
| B-17 Acerola | A high-performing commercial cultivar known for its early bearing and excellent, consistent fruit quality. |
| Barbados Berry | A small, cherry-like berry, also known as Acerola cherry, valued for its extremely high vitamin C content and tangy flavor. |
| Florida Sweet Acerola | A cultivar known for its relatively large fruit size and improved sweetness, making it better for fresh eating. |
| High-Vitamin C Acerola | A designation for cultivars selected specifically for maximum ascorbic acid content, used mainly for supplements and fortified products. |
| Jc-1 Acerola | A high-yielding commercial cultivar prized for its consistently high Vitamin C content and reliability for juice production. |
| M. Punicifolia (Acerola) | A secondary species used for its berry, sometimes mistakenly called Acerola, but with similar culinary applications. |
| Malpighia Emarginata (Acerola) | The species name for the Barbados Berry, known for its cherry-like appearance and extremely high vitamin C content. |
| Puerto Rican Acerola | A regional designation for cultivars originating from Puerto Rico, often prized for their balance of flavor and Vitamin C. |
| Sweet Acerola | A general culinary distinction for cultivars that are low in acid, making them palatable for fresh eating without added sugar. |