What is "Malpighia Glabra (Acerola) Fruit Water" and what is its utility?

The Malpighia glabra is also known as acerola, West Indian cherry, Barbados cherry, or Malpighia puncifolia. Belonging to the Malpighiaceae family, this fruit, which turns red when ripe and resembles a three-lobed cherry, grows on an evergreen shrub known as the acerola. This shrub is native to the tropical regions of South America, particularly Peru, Brazil, and the Amazonian forests. You will also find it in the West Indies, where it is known as the country cherry tree, and in Vietnam.

Generally, acerola is consumed whole or transformed into juice. In the field of cosmetology, it is presented in the form of a fine powder ranging in colour from light yellow to light brown. Its scent is rather discreet and fruity, while its taste is somewhat tart. To adapt to the needs of skincare formulations, this ingredient is also used in the form of fruit extract or hydrosol.

To obtain the West Indian cherry powder, the fruit pulp is dried and then ground before being placed on a natural base. However, to produce an acerola hydrosol using industrial techniques, it is essential to use a still. The water is heated beneath the fruits. The steam escapes following the tubes and is collected at the outlet.