The fruit is edible and widely consumed in the species' native area, and is cultivated elsewhere for its high vitamin C content. There are 1,677.6 mg of vitamin C in 100 g of fruit.
Fruit can be used to make juices and pulps, both very rich in vitamin C and antioxidants;
Acerola fruit can be used to produce vitamin C concentrate;
Baby food and juice.
A comparative analysis of antioxidant potency among a variety of frozen juice pulps was carried out, including the acerola fruit. Among the eleven fruits' pulps tested, acerola was the highest-scoring domestic fruit, meaning it had the most antioxidant potency, with a TEAC (Trolox equivalent antioxidant activity) score of 53.2 mmol g.
Source: Wikipedia
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