Which fruit is highest in vitamin C?

Kakadu plum is the single fruit most often reported as highest in vitamin C, a conclusion highlighted in research and reporting by the Commonwealth Scientific and Industrial Research Organisation. Native to northern Australia, Terminalia ferdinandiana concentrates exceptionally high levels of ascorbic acid compared with widely consumed fruits, and its nutrient profile has attracted scientific, commercial, and indigenous interest.

Vitamin C concentration in wild fruits and cultivated alternatives
Camu camu from the Amazon and acerola cherry from Central America and the Caribbean are the two other fruits most commonly cited for extremely high vitamin C content. Scientific reviews and national food composition data from the U.S. Department of Agriculture identify acerola and certain tropical berries as substantially richer in vitamin C than temperate fruits such as oranges, kiwifruit, and strawberries. Differences arise from species genetics, local growing conditions, and the ecological roles of vitamin C in plants, where high antioxidant levels can protect fruit tissues from oxidative stress, ultraviolet radiation, and microbial attack.

Why the difference matters for health and food systems
Vitamin C is essential for collagen synthesis, immune function, iron absorption, and antioxidant defenses. For populations with limited access to diverse foods, a small quantity of a fruit with very high vitamin C can meet daily needs more effectively than larger portions of common citrus. Public health guidance and food fortification strategies therefore consider both availability and cultural acceptability. The U.S. Department of Agriculture provides nutrient data that helps nutrition professionals translate these botanical differences into dietary recommendations.

Cultural and environmental dimensions
Kakadu plum has deep cultural value for Aboriginal communities who have traditionally harvested it for food and medicine. As commercial interest grows, institutions and community groups are negotiating benefit-sharing arrangements and sustainable harvesting practices to protect both cultural rights and ecosystems. Overharvesting or habitat loss could threaten localized native fruit populations, with consequences for biodiversity and for communities that rely on wild harvests. In the Amazon, the role of camu camu in local economies similarly intersects with riverine ecology and land-use pressures.

Causes and consequences of commercialization
Commercial demand for vitamin C–rich fruit extracts has spurred cultivation, processing, and export, creating income opportunities but also encouraging monoculture and supply-chain concentration. Scientific institutions such as the Commonwealth Scientific and Industrial Research Organisation have published analyses used by regulators and industry to set standards and inform sustainable practices. The trade-off between economic benefits and environmental or cultural impacts requires governance that respects indigenous knowledge, protects habitats, and ensures equitable returns to local harvesters.

In practical terms, for everyday diets the most accessible high vitamin C fruits include guava, blackcurrant, and kiwifruit according to national food composition tables from the U.S. Department of Agriculture, while kakadu plum, camu camu, and acerola rank highest among botanical sources documented in scientific and institutional reports. Choosing sources of vitamin C involves not only nutrient content but also availability, cost, culinary traditions, and the sustainability of production and harvest.