• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kitchen Archives

  • Home
  • Recipes
  • About
  • Contact

Acerola Cherries in Syrup (Vegan + Gluten Free)

November 4, 2016 7 Comments

Acerola cherries in sugar syrup

Acerola cherries in syrup

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.

Acerola cherries / Barbados cherries / West Indian cherries / Wild Crepe Myrtle cherries / Malpighia Emarginata

Acerola Cherry Tree

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.

Acerola cherries / Barbados cherries / West Indian cherries / Wild Crepe Myrtle cherries / Malpighia Emarginata

Acerola cherries / Barbados cherries / West Indian cherries / Wild Crepe Myrtle cherries / Malpighia Emarginata

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!


Print Recipe
Acerola Cherries in Syrup Yum
The greatest naturally healthy food supplement ever! A delicious, simple and quick recipe.
Acerola cherries in sugar syrup
Cook Time 10 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
  • 350 gm acerola cherries (fully ripe)
  • 240 gm sugar
Cook Time 10 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
  • 350 gm acerola cherries (fully ripe)
  • 240 gm sugar
Acerola cherries in sugar syrup
Instructions
  1. Set a stainless steel pan on low heat.
  2. Tip in the sugar and the cherries.
  3. Stir softly and continuously for 5 minutes. The sugar would have melted by this time.
  4. Turn up the heat and stir continuously. If the syrup becomes too frothy and starts to rise, turn down the heat for a few moments. As soon as the froth subsides, turn up the heat again.
  5. After cooking for 5 minutes on high heat, switch off the heat and let cool naturally. When cool, transfer to a clean, sun-dried, airtight glass jar.
  6. Enjoy good health and superb taste!
Recipe Notes

No preservatives have been used in making this delicious syrup. If you intend to store it for more than two days, please do refrigerate.

  • Facebook
  • Pinterest
  • Twitter
  • LinkedIn
  • Email

Related

Filed Under: Dessert, Gluten Free, Recipes, Sweet, Vegan

Reader Interactions

Comments

  1. deeps

    November 7, 2016 at 6:09 am

    am not sure about juice, but i am going to come for ACEROLA CHERRIES 🙂 or maybe for a sapling 😀

    Reply
    • Girija

      November 7, 2016 at 10:05 am

      Thank you, deeps!

      Reply
  2. Suzanna

    November 10, 2016 at 11:43 am

    Hi. where can I get the sapling ?

    Reply
    • Girija

      November 11, 2016 at 1:45 am

      Hi Suzanna,
      The saplings should be available in most fruit plant nurseries. I am also trying to root some cuttings. It may take around 3 months for the rooting. Have a great day!

      Reply
  3. Sandra Perkins

    February 5, 2020 at 6:56 pm

    Lucked up! on one of these today at Walmart reduce down to $10 it looks very healthy it’s about 3′ tall. I don’t know how long I need to wait to plant it because we may still have a freeze I live in Jacksonville Florida.

    Reply
  4. Michelle Brooks

    August 16, 2020 at 2:41 pm

    Hello, just wondering if you leave the seeds in or at what point you’d go about taking them out?

    Reply
    • Girija

      August 19, 2020 at 8:27 am

      Thank you for asking, dear Michelle! The cherries being so soft, I simply leave the seeds in, as otherwise, the cherry would get tattered and squashed while cooking. The seeds hold the flesh together, and my children love to suck the sweetened flesh off the seeds!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About me

Hi, I'm Girija! I create simple, delicious, healthy, traditional and modern recipes that even a novice in the kitchen can cook to perfection.

Read More…

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Archives

Search

Like us on Facebook!

Like us on Facebook!

Newsletter

Subscribe for email updates!

Popular Posts

Bird's Eye Chilies in Brine (Vegan + Gluten-Free)
Guava Wine (Vegan + Gluten Free)
Arrowroot Drink (Gluten Free)
Fried Beetles - Crispy deep-fried jackfruit seeds (Vegan + Gluten Free)
Acerola Cherries in Syrup (Vegan + Gluten Free)
Banana Wine (Vegan + Gluten Free)

· Copyright © 2025 · kitchenarchives.com · terms · privacy ·