Five years ago, my husband planted a tiny acerola cherry (also called Barbados, West Indian, Wild Crepe Myrtle cherries, Malpighia Emarginata) plant by the side of our courtyard. Within a year, it started bearing fruit.
Nourished with farmyard manure and lime, and watered in summer, it now bears baskets of delicious, bright red cherries, attracting dozens of feathered friends every day. After eating their fill, unlike so many of us humans, the birds still leave nearly half the ripe fruit on the branches for me to pick, to make several delicious dishes to share with you all.
One of the easiest, quick-to-fix of these is of course syruping the cherries. The cherries are so delicious that you can simply enjoy them by themselves or you can pour over pancakes, dosas or idlis. Children just love to suck on these vitamin rich goodies, spit out the pips and spoon in some more!