The acerola is a small, thin-skinned, cherry-like fruit, smaller and sweeter than a loquat or medlar, and is rich in vitamin C. The fruits have five stones which clump together so they can seem like one, orange-yellow flesh and grow on a tree originally from Brazil and the West Indies. They have a slightly acidic, raspberry-like flavour and are usually used in desserts, preserves and purées. They can be dried for later use and, where the climate is sunny and warm, may ripen well for eating out of hand.
Sometimes wines have a slightly sour, almost vinegary aroma resulting from acetification, usually after aging in wood. This is called acescence. Sometimes this is desirable in a port or a red table wine. Wines having this flavour are described as acescent.
The acid in vinegar which comes from a second fermentation of wine, beer or cider. It is used in dressings and for pickling.
A syrup of honey and vinegar used with sweet and sour preserved fruits which are known as aceto-dolce.
The acid, or sour cherry is a much smaller fruit than the sweet cherry and is used for jam (US: jelly) and preserve making. The two best known varieties are the Morello and the Montmorency.
