Which fruit contains the most vitamin C?

The fruit with the highest recorded vitamin C content is camu camu Myrciaria dubia, a small Amazonian berry. Acerola Malpighia emarginata is a close second and is more widely cultivated, but analyses consistently show that camu camu yields the greatest concentrations of ascorbic acid among commonly studied fruits.

Evidence from nutritional analyses
Nutrient databases and expert reviews emphasize the exceptional vitamin C density of these tropical fruits. United States Department of Agriculture food composition data and reviews in nutritional science contrast common temperate fruits such as oranges and strawberries with tropical cherries and Amazonian berries, noting that acerola and camu camu contain markedly higher vitamin C per unit weight. Balz Frei Linus Pauling Institute Oregon State University highlights that vitamin C content varies by species, ripeness, and growing conditions, and that some tropical fruits reach levels far exceeding typical citrus fruits.

Why these fruits are so rich
High vitamin C in camu camu and acerola reflects a combination of genetics and environmental pressures. Ascorbic acid functions in plants as an antioxidant and in stress responses; species evolving in the humid, pathogen-rich ecosystems of the Amazon and tropical America likely developed greater concentrations to protect cells from oxidative stress, UV exposure, and microbial attack. Human selection and local cultivation have also favored varieties with intense flavor and color, traits often correlated with higher antioxidant and vitamin content. Seasonal variation, fruit maturity at harvest, and postharvest handling strongly influence measured vitamin C, because ascorbic acid degrades with heat, light, and oxygen.

Cultural, environmental, and nutritional consequences
Camu camu and acerola have important cultural roles in Amazonian and Caribbean communities where they have been used traditionally for food and medicinal teas. Increasing global demand for concentrated vitamin C extracts and functional foods has spurred commercial harvesting and cultivation, with economic benefits for some regions but also environmental concerns. Intensive collection from wild stands can threaten local biodiversity and alter riparian habitats, while expansion of monoculture plantations changes land use and may affect indigenous access.

From a nutritional perspective, consuming fresh or minimally processed acerola and camu camu can provide far more vitamin C per small serving than citrus fruits, potentially reducing the need for supplementation if available and affordable. However, the high vitamin C content does not eliminate the importance of dietary diversity; whole fruits also supply fiber, other micronutrients, and bioactive compounds that interact with vitamin C. Processing into powders, juices, or extracts concentrates vitamin C but also concentrates sugars and may reduce some beneficial compounds; storage and heat can significantly lower ascorbic acid levels over time.

For reliable composition values and guidance on dietary vitamin C, consult established sources such as the United States Department of Agriculture databases and expert summaries like those by Balz Frei Linus Pauling Institute Oregon State University, which document variation among fruits and practical considerations for preserving vitamin C in foods.