climate
Acerola can be classed as tropical and subtropical, and is naturally adapted
to both medium and low-rainfall regions; can tolerate long periods of
drought, though it may not fruit until the coming of rain.
soil
The tree does well on limestone, marl and clay, as long as it is well
drained. The pH should be 5.5 to 6.5. Be sure to incorporate lime to avoid
calcium deficiency — work the lime into the top 8 inches of soil.
growing
Seeds should be cleaned, dried, and dusted with a fungicide. It should also
be noted that only seeds that come from a fully developed fruit will
germinate well. Germination rates average around 50%, but can be much lower.
Seedlings should be transferred from flats to containers when 2 to 3 inches
high. Acerola can also be propagated by air-laying or cuttings.
Some plants will fruit as soon as a year after planting but a good crop cannot
be expected until the 3rd or 4th year. The tree will continue bearing well for
about 15 years. The time between flowering and ripened fruit is approximately 22
days.
Acerola will grow and fruit fairly well with little care. For best performance,
experts have recommended a fertilizer formula of 8-8-13 twice annually for the
first 4 years.
harvesting
In Florida, the Bahamas, Puerto Rico and Hawaii the fruiting season varies
with the weather. There may be a spring crop ripening in May and then
successive small crops off and on until December, but sometimes, if spring
rains are lacking, there may be no fruit at all until December and then a
heavy crop.
For home use, as dessert, the fruits are picked when fully ripe. For
processing or preserving, they can be harvested just before ripe, when they
are turning from yellow to red. As there is continuous fruiting over long
periods, picking is done every day, every other day, or every 3 days to
avoid loss by falling.
The fruits are usually picked manually in the cool of the early morning, and
must be handled with care. For immediate processing, some growers shake the tree
and allow the ripe fruits to fall onto sheets spread on the ground. Harvested
fruits should be kept in the shade and moved inside from the field within 3
hours to minimize the loss of ascorbic acid.
preserving
Acerola fruit can be made into juice, syrup, puree, jam, jelly or similar
forms. If the juice cannot be consumed fresh, it can be frozen for future
use.
