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Tropical Plant "Barbados cherry"
Malpighia punicifolia
The Barbados cherry, a member of the Malpighiaceae, is an interesting
example of a fruit that rose, like Cinderella, from relative
obscurity about 40 years ago. It was at that time the subject
of much taxonomic confusion, having been described and discussed
previously under the binomial Malpighia glabra L., which
properly belongs to a wild relative inhabiting the West Indies,
tropical America and the lowlands of Mexico to southern Texas,
and having smaller, pointed leaves, smaller flowers in peduncled
umbels, styles nearly equal, and smaller fruits. M. Punicifolia
L. (M. glabra Millsp. NOT Linn.) has been
generally approved as the correct botanical name for the Barbados
cherry, which is also called West Indian cherry, native cherry,
garden cherry, French cherry; in Spanish, acerola, cereza,
cereza colorada, cereza de la sabana, or grosella; in
French, cerisier, cerise de St. Domingue; in Portuguese,
cerejeira. The name in Venezuela is semeruco, or
cemeruco; in the Netherlands Antilles, shimarucu;
in the Philippines, malpi (an abbreviation of the
generic name). Barbados Cherry Description
The
Barbados cherry is a large, bushy shrub or small tree attaining
up to 20 ft (6 m) in height and an equal breadth; with more
or less erect or spreading and drooping, minutely hairy branches,
and a short trunk to 4 in (10 cm) in diameter. Its evergreen
leaves are elliptic, oblong, obovate, or narrowly oblanceolate,
somewhat wavy, 3/4 to 2 3/4 in (2-7 cm) long, 3/8 to 1 5/8
in (9.5-40 mm) wide, obtuse or rounded at the apex, acute
or cuneate at the base; bearing white, silky, irritating hairs
when very young; hairless, dark green, and glossy when mature.
The flowers, in sessile or short-peduncled cymes, have 5 pink
or lavender, spoon-shaped, fringed petals. The fruits, borne
singly or in 2's or 3's in the leaf axils, are oblate to round,
cherry-like but more or less obviously 3-lobed; 1/2 to 1 in
(1.25-2.5 cm) wide; bright-red, with thin, glossy skin and
orange-colored, very juicy, acid to subacid, pulp. The 3 small,
rounded seeds each have 2 large and 1 small fluted wings,
thus forming what are generally conceived to be 3 triangular,
yellowish, leathery-coated, corrugated inedible "stones".
Barbados Cherry Origin
and Distribution
The
Barbados cherry is native to the Lesser Antilles from St.
Croix to Trinidad, also Curacao and Margarita and neighboring
northern South America as far south as Brazil. It has become
naturalized in Cuba, Jamaica and Puerto Rico after cultivation,
and is commonly grown in dooryards in the Bahamas and Bermuda,
and to some extent in Central and South America.
The
plant is thought to have been first brought to Florida from
Cuba by Pliny Reasoner because it appeared in the catalog
of the Royal Palm Nursery for 1887-1888. It was carried abroad
rather early for it is known to have borne fruit for the first
time in the Philippines in 1916. In 1917, H.M. Curran brought
seeds from Curacao to the United States Department of Agriculture.
(S.P.I. #44458).
The
plant was casually grown in southern and central Florida until
after World War II when it became more commonly planted. In
Puerto Rico, just prior to that war, the Federal Soil Conservation
Department planted Barbados cherry trees to control erosion
on terraces at the Rio Piedras Experiment Station. During
the war, 312 seedlings from the trees with the largest and
most agreeably-flavored fruits were distributed to families
to raise in their Victory Gardens. Later, several thousand
trees were provided for planting in school yards to increase
the vitamin intake of children, who are naturally partial
to the fruits.
An
explosion of interest occurred as a result of some food analyses
being conducted at the School of Medicine, University of Puerto
Rico, in Rio Piedras in 1945. The emblic (Emblica officinalis
L.) was found to be extremely high in ascorbic acid. This
inspired one of the laboratory assistants to bring in some
Barbados cherries which the local people were accustomed to
eating when they had colds. These fruits were found to contain
far more ascorbic acid than the emblic, and, because of their
attractiveness and superior eating quality, interest quickly
switched from the emblic to the Barbados cherry. Much publicity
ensued, featuring the fruit under the Puerto Rican name of
acerola.
A
plantation of 400 trees was established at Rio Piedras in
1947 and, from 1951 to 1953, 238 trees were set out at the
Isabela Substation. By 1954, there were 30,000 trees in commercial
groves on the island. Several plantings had been made in Florida
and a 2,000-acre (833-ha) plantation in Hawaii. There was
a great flurry of activity. Horticulturists were busy making
selections of high-ascorbic-acid clones and improving methods
of vegetative propagation, and agronomists were studying the
effects of cultural practices. Smaller plantings were being
developed in Jamaica, Venezuela, Guatemala, Ghana, India,
the Philippines and Queensland, Australia, and even in Israel.
Many so-called "natural food" outlets promoted various "vitamin
C" products from the fruits-powder, tablets, capsules, juice,
sirup.
At
length, enthusiasm subsided when it was realized that a fruit
could not become a superstar because of its ascorbic acid
content alone; that ascorbic acid from a natural source could
not economically compete with the much cheaper synthetic product,
inasmuch as research proved that the ascorbic acid of the
Barbados cherry is metabolized in a manner identical to the
assimilation of crystalline ascorbic acid.
The
large plantation of the Hawaiian Acerola Company (a subsidiary
of Nutrilite Products Company) was abandoned for this reason,
and low fruit yields; and, so it is said, the low ascorbic
acid content because of the high copper levels in the soil.
Puerto Rican production was directed thereafter mainly to
the use of the fruit in specialty baby foods.
Frozen
fruits are shipped to the United States for processing.
Barbados Cherry Varieties
In
1956, workers at the University of Florida's Agricultural
Research and Education Center in Homestead, after making preliminary
evaluations and selections, chose as superior and named the
'Florida Sweet', a clone that was observed to have
an upright habit of growth, large fruits, thick skin, apple-like,
semi-sweet flavor, and high yield.
The
first promising selections in Puerto Rico, on the bases of
fruit size, yield and vitamin content, were identified as
'A-l' and 'B-17', but these were later found to be inferior
to 'B-15' in ascorbic acid level and productivity. Yields
of 10 clones ('A-l', 'A-2', 'A-4', 'A-10', 'A-21', 'B-2',
'B-9', 'B-15', 'B-17', and 'K-7') were compared over a 2-year
period (1955-56) in Puerto Rico and 'B-15' far exceeded the
others in both years.
A
horticultural variety in St. Croix, formerly known as M.
thompsonii Britton & Small, has displayed unusually
large leaves and fruits and more abundant flowers than the
common strain of Barbados cherry.
Barbados Cherry Climate
The
Barbados cherry can be classed as tropical and subtropical,
for mature trees can survive brief exposure to 28º F (-2.22º
C). Young plants are killed by any drop below 30º F (-1.11º
C). It 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.
Barbados Cherry Soil
The
tree does well on limestone, marl and clay, as long as they
are well drained. The pH should be at least 5.5. Elevation
to 6.5 significantly improves root development. Acid soils
require the addition of lime to avoid calcium deficiency and
increase yield. The lime should be worked into the soil to
a depth of 8 in (20 cm) or more.
Barbados Cherry Propagation
If
seeds are used for planting, they should be selected from
desirable clones not exposed to cross-pollination by inferior
types. They should be cleaned, dried, and dusted with a fungicide.
It should also be realized that the seeds in an individual
fruit develop unevenly and only those that are fully developed
when the fruit is ripe will germinate satisfactorily. Germination
rates may be only 50% or as low as 5%. Seedlings should be
transferred from flats to containers when 2 to 3 in (5-7.5
cm) high.
Air-layering
(in summer) and side-veneer, cleft, or modified crown grafting
are feasible but not popular because it is so much easier
to raise the tree from cuttings. Cuttings of branches 1/4
to 1/2 in (6-12.5 mm) thick and 8 to 10 in (20-25 cm) long,
with 2 or 3 leaves attached, hormone-treated and set in sand
or other suitable media under constant or intermittent mist,
will root in 60 days. They are then transplanted to nursery
rows or containers and held in shade for 6 months or a year
before being set out in the field. Some fruits will be borne
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. There is a lapse of only 22 days between flowering
and complete fruit maturity.
Grafting
is generally practiced only when cuttings of a desired clone
are scarce or if a nematode-resistant rootstock is available
on which to graft a preferred cultivar; or when top-working
a tree that bears fruits of low quality.
Barbados Cherry Culture
The
Barbados cherry tree will grow and fruit fairly well with
little care. For best performance, Puerto Rican agronomists
have recommended a fertilizer formula of 8-8-13 twice annually
for the first 4 years at the rate of 1/2 to 1 lb (0.22-0.45
kg). Older trees should have 3 to 5 lbs (1.35-2.25 kg) per
tree. In addition, organic material should be worked into
the planting hole and also supplied in amounts of 10 to 20
lbs (4.5-9 kg) per tree. Under Florida conditions, a 10-10-10
formula is given in February, 1 lb (0.22 kg) for each year
of growth.
In May, July and September, a 4-7-5-3 formula is recommended,
1 lb (0.22 kg) for each year of age up to the 10th year. Thereafter,
a 6-4-6-3 mixture is given-5 lbs (2.25 kg) per tree in late
winter and 10 lbs (4.5 kg) per tree for each of the summer
feedings. On limestone soils, sprays of minor elements-copper,
zinc, and sometimes manganese-will enhance growth and productivity.
Young trees need regular irrigation until well established;
older trees require watering only during droughts. Mature
plants will bear better if thinned out by judicious pruning
after the late crop and then fertilized once more.
Barbados Cherry Pollination
and Fruit Set
In
Florida, bees visit Barbados cherry flowers in great numbers
and are the principal pollinators. Maintenance of hives near
Barbados cherry trees substantially improves fruit set. In
Hawaii, there was found to be very little transport of pollen
by wind, and insect pollination is inadequate. Consequently,
fruits are often seedless. Investigations have shown that
growth regulators (IBA at 100 ppm; PCA at 50 ppm) induce much
higher fruit set but these chemicals may be too costly to
buy and apply.
Barbados Cherry Season
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 fruits at all until December and then a heavy
crop. In Zanzibar, the bearing season is said to be just the
months of December and January.
Barbados Cherry Harvesting
For
home use, as dessert, the fruits are picked when fully ripe.
For processing or preserving, they can be harvested when slightly
immature, 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 until transferred from the field, which
ought to be done within 3 hours, and collecting lugs are best
covered with heavy canvas to retard loss of ascorbic acid.
Barbados Cherry Yield
There
is great variation in productivity. Individual trees may yield
30 to 62 lbs (13.5-28 kg) in Puerto Rico. In Jamaica, maximum
yield in the 6th year is about 80 lbs (36 kg) per tree; 24,000
lbs/acre (24,000 kg/ha). Venezuelan growers have reported
10 to 15 tons/ha; the average in Puerto Rico is 25 tons/ha/yr.
'Florida Sweet' in Florida has yielded 65 tons/ha. A plot
of 300 trees of 'Florida Sweet' has borne crops of 6,300 to
51,300 lbs (2,858-23,270 kg) of fruit from March to November,
in Homestead, Florida.
In
Puerto Rico, a planting of 200 trees may be expected to produce
3,600 to 5,400 lbs (1,636-2,455 kg) of juice. From the juice
there can be extracted at least 120 lbs (54.5 kg) of vitamin
C expressed as dehydroascorbic and ascorbic acid, providing
the content is determined to be 2%. In Puerto Rico, it is
calculated that 10 tons of fruit should yield 435 lbs (197
kg) ascorbic acid. In a commercial operation using ion-exchange
resins, the yield of ascorbic acid from Barbados cherry juice
is expected to be about 88%.
Barbados Cherry Keeping
Quality
Ripe
Barbados cherries bruise easily and are highly perishable.
Processors store them for no more than 3 days at 45º F (7.22º
C). Half-ripe fruits can be maintained for a few more days.
If longer storage is necessary, the fruits must be frozen
and kept at 10º F (-12.22º C) and later thawed for use. At
one time it was believed that the fruits could be transported
to processing plants in water tanks (as is done with true
cherries) but it was discovered that they lose their color
and ascorbic acid content in water.
At
room temperature-85º F (29.44º C) in Puerto Rico-canned Barbados
cherries and also the juice lose color and fresh flavor and
53% to 80% of their ascorbic acid content in one month, and
metal cans swell because of the development of CO2
.
Refrigeration at 44.6º F (7º C) considerably reduces such
deterioration. Juice in the home refrigerator will lose 20%
of its ascorbic acid in 18 days. Therefore, the juice and
the puree should be kept no longer than one week.
Barbados Cherry Pests
and Diseases
One
of the major obstacles to successful cultivation of the Barbados
cherry is the tree's susceptibility to the root-knot nematode,
Meloidogyne incognita var. acrita, especially
in sandy acid soils. Soil fumigation, mulching and regular
irrigation will help to keep this problem under control. The
burrowing nematode, Radopholus similis, is also a cause
of decline in otherwise healthy trees.
In
Florida, the foliage is attacked by wax scale, Florida mango
scale, and other scale insects, whiteflies, a leaf roller,
and aphids. In Guatemala, the aphid, Aphis spiraecola,
attacks the leaves and young, tender branches. This pest
and the Hesperid caterpillar, Ephyriades arcas, require
chemical control. In Puerto Rico, the tree is often damaged
by the blue chrysomelid of acerola, Leucocera laevicollis.
Some fruits may be malformed but not otherwise affected
by the sting of stinkbugs. None of these predators is of any
great importance.
The
major pest in Florida is the Caribbean fruit fly, Anastrepha
suspensa, which seems to attack all but very sour fruits
and the larvae are commonly found inside. In Guatemala, a
fruit worm, Anthonomus florus, deposits its eggs in
the floral ovary and also in the fruits; the larvae feed in
the fruits causing deformity and total ruin. Drastic control
measures have been employed against this predator, including
the incineration of all fallen, infested fruits and the elimination
of all related species that serve as hosts.
Few
diseases have been reported. However, in Florida, there are
cases of anthracnose caused by Colletotrichum gloeosporioides,
and leafspotting by the fungus, Cercospora bunchosiae,
is a serious malady in Florida, Puerto Rico and Hawaii.
Green scurf, identified with the alga, Cephaleuros virescens,
occurs in Puerto Rico.
Barbados Cherry Food
Uses
Barbados
cherries are eaten out-of-hand, mainly by children. For dessert
use, they are delicious merely stewed with whatever amount
of sugar is desired to modify the acidity of the particular
type available. The seeds must be separated from the pulp
in the mouth and returned by spoon to the dish. Many may feel
that the nuisance is compensated for by the pleasure of enjoying
the flavorful pulp and juice.
Other-wise, the cooked fruits must be strained to remove the
seeds and the resulting sauce or puree can be utilized as
a topping on cake, pudding, ice cream or sliced bananas, or
used in other culinary products. Commercially prepared puree
may be dried or frozen for future use. The fresh juice will
prevent darkening of bananas sliced for fruit cups or salads.
It can be used for gelatin desserts, punch or sherbet, and
has been added as an ascorbic acid supplement to other fruit
juices. The juice was dried and powdered commercially in Puerto
Rico for a decade until the cost of production caused the
factory to be closed down.
The
fruits may be made into sirup or, with added pectin, excellent
jelly, jam, and other preserves. Cooking causes the bright-red
color to change to brownish-red. The pasteurization process
in the canning of the juice changes the color to orange-red
or yellow, and packing in tin cans brings on further color
deterioration. Enamel-lined cans preserve the color better.
Wine
made from Barbados cherries in Hawaii was found to retain
60% of the ascorbic acid.
Barbados Cherry Harmful
Effects
Physicians
in Curacao report that children often require treatment for
intestinal inflammation and obstruction caused by eating quantities
of the entire fruits, including seeds, from the wild Barbados
cherries which abound on the island.
People
who pick Barbados cherries without gloves and long sleeves
may suffer skin irritation from contact with the minute stinging
hairs on the leaves and petioles.
Barbados Cherry Other
Uses
Bark:
The bark of the tree contains 20-25% tannin and has been
utilized in the leather industry.
Wood:
The wood is surprisingly hard and heavy. Trials have demonstrated
that it refuses to ignite even when treated with flammable
fluid unless perfectly dry.
Medicinal
Uses: The fruits are considered beneficial to patients
with liver ailments, diarrhea and dysentery, as well as those
with coughs or colds. The juice may be gargled to relieve
sore throat.
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