If you haven't tried acerola (Dominican cherries), then you've missed out on one of our favorite fruits. Acerola, cereza dominicana, or Barbados cherries is a Caribbean fruit that we enjoy in desserts, juices, and jams. And since it's so hot here, we also love paleta de cerezas.

– 2 cups acerola (West Indian cherries), cerezas, Dominican cherries (rinsed) – ¾ cup sugar (white, granulated), (or to taste) – 1 tablespoon clear vanilla extract


In the blender vase, combine acerola cerezas with 1½ cups of potable water. Blend slowly for about 90 seconds so the pulp breaks down without dissolving the drupes (seeds). If you have a juicer, press the fruit and then add the water to the extracted juice.

Step 1:

Strain the juice with a medium-mesh strainer, pressing the fruit to extract as much juice as possible.

Step 2:

Add the sticks.Add sugar to taste and vanilla to the juice.Pour the juice into 6-8 popsicle molds (depending on the size you have), or into glasses with smooth tapered sides.

Step 3:

Freeze for 8 hours or overnight. To remove them from the mold, dip the mold in lukewarm water for a couple of seconds to loosen the popsicles and serve inmediately.

Step 4:

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