Which citrus fruit is highest in vitamin C? The surprising contender

November 5, 2025 •

4 min read

While most people assume oranges are the vitamin C champion, one study found that the acerola cherry contains 50 to 100 times more ascorbic acid than a lemon or orange. If you've been wondering which citrus fruit is highest in vitamin C?, the answer might be a little more complex than you think. While several common citrus fruits are excellent sources, a closer look reveals a potent, albeit less-known, contender.

Quick Summary

The acerola cherry, a tropical fruit from the Malpighiaceae family, is the most vitamin C-dense fruit in the world, with significantly higher levels than common options like oranges and lemons. This article explores the vitamin C content of various citrus fruits and similar produce, highlighting their nutritional benefits and practical applications in a healthy diet.

Key Points

Acerola Cherry is the highest: The acerola cherry, often called the Barbados cherry, is the most concentrated source of vitamin C, containing up to 100 times more than oranges or lemons.
Kumquats are a potent citrus source: Among true citrus fruits, kumquats are a good source of vitamin C, providing around 44 mg per 100g, though they are surpassed by others like grapefruit.
Bell peppers are a surprising super-source: Some non-citrus foods, particularly yellow bell peppers, contain a remarkably high amount of vitamin C, often much more than traditional citrus fruits.
Variety is key for consistent intake: Because vitamin C is water-soluble, the body doesn't store it. A diverse diet including various vitamin C-rich foods is the best strategy for consistent nutritional benefits.
Oranges and grapefruit are reliable staples: While not the absolute highest, widely available fruits like oranges and grapefruit are excellent and reliable sources of vitamin C for daily consumption.
Processing and preparation matter: To maximize vitamin C retention, it is best to eat fruits and vegetables fresh and raw, as heat from cooking can reduce the vitamin's potency.

The Unexpected Winner: Acerola Cherry

When considering citrus fruits, many people immediately think of oranges, grapefruits, or lemons. However, the acerola cherry, often called the Barbados or West Indian cherry, holds the crown for the highest concentration of vitamin C. While technically not a true citrus fruit, it is a small, cherry-like berry belonging to the same family of flowering plants as mangroves and is known for its incredible ascorbic acid content. Its exceptional vitamin C levels are often cited as being 50 to 100 times greater than that of an orange or lemon, making it a true superfruit.

Why Vitamin C is So Important

Vitamin C, or ascorbic acid, is a powerful antioxidant essential for several bodily functions. It supports the immune system by aiding in the production and function of white blood cells that defend against infection. Beyond immunity, it plays a critical role in collagen synthesis, which is vital for skin, hair, nail, and bone health. It also enhances the absorption of iron from plant-based foods, helps repair wounds, and protects cells from damage caused by free radicals.

Comparing Popular Citrus Fruits

While the acerola cherry is a superstar, several other popular citrus fruits offer significant amounts of vitamin C. Their vitamin C content can vary based on ripeness, size, and growing conditions. The data below is based on standard 100-gram serving sizes unless otherwise noted.

Oranges: A medium orange (around 131g) provides approximately 70 mg of vitamin C.
Grapefruits: A large grapefruit can contain around 96 mg of vitamin C, even more than a medium orange.
Kumquats: A small, edible-skin citrus fruit, kumquats offer about 44 mg of vitamin C per 100 grams.
Lemons: A typical lemon contains about 53 mg of vitamin C per 100 grams of juice, though the overall fruit content can vary.
Limes: Often lower in vitamin C than lemons, limes provide around 20–30 mg per 100 grams.

The Role of Non-Citrus Foods

It's important to remember that vitamin C is not exclusive to citrus fruits. Other, often more potent, sources are readily available. Many of these non-citrus options can help diversify your intake and ensure you are meeting your daily needs.

Guava: This tropical fruit is a phenomenal source, with a single guava containing 125 mg of vitamin C.
Kiwi: One medium kiwi can provide a significant portion of the recommended daily value, with about 64 mg.
Strawberries: A half-cup of sliced strawberries delivers nearly 50 mg of vitamin C.
Bell Peppers: Sweet peppers, particularly red and yellow ones, are exceptionally rich sources of vitamin C. One large yellow pepper offers over 340 mg.
Broccoli: A versatile and nutritious vegetable, a half-cup of cooked broccoli provides a respectable 51 mg of vitamin C.

Comparison Table: Vitamin C Content


Food (per 100g)	Vitamin C (mg)	Notes
Acerola Cherry	1500–4500	Exceptionally high, often used for supplements.
Kakadu Plum	up to 3800	The overall highest natural source, though not a citrus fruit.
Yellow Bell Pepper	342	Higher concentration than green peppers.
Guava	125	Higher than oranges per single fruit.
Grapefruit	96	Generally higher than oranges per serving.
Orange (Medium)	70	A reliable and widely available source.
Kiwi	64	Another excellent option, often overlooked.
Lemon (Juice)	53	High concentration but often used in smaller quantities.
Kumquat	44	A small fruit with a notable vitamin C amount.

Maximizing Your Vitamin C Intake

To get the most out of your vitamin C sources, consider incorporating a variety of these foods into your daily meals. Since vitamin C is water-soluble, your body doesn't store it, so consistent intake is key. Eating fresh, raw fruits and vegetables is ideal, as cooking can reduce the vitamin C content.

Add a handful of acerola cherries or strawberries to your morning smoothie.
Snack on a grapefruit half or a whole orange.
Toss chopped yellow or red bell peppers into a salad.
Drink water flavored with fresh lemon juice throughout the day.

The Takeaway for a Balanced Diet

While oranges and lemons are valuable sources, recognizing the higher vitamin C content in fruits like the acerola cherry and even non-citrus options such as bell peppers and guava can help you make more informed dietary choices. A well-rounded diet rich in diverse fruits and vegetables is the best strategy for ensuring you receive not only a full dose of vitamin C but also a wide array of other essential vitamins and nutrients.

For more comprehensive information on dietary recommendations and the full scope of vitamin C's health benefits, you can explore reliable sources like the Office of Dietary Supplements at the National Institutes of Health..

Conclusion

When it comes to which citrus fruit is highest in vitamin C, the answer is the kumquat, but it’s a non-citrus imposter, the acerola cherry, that holds the undisputed title for the highest concentration of vitamin C overall. While oranges and lemons are excellent and readily available sources, incorporating a wider variety of vitamin C-rich foods like kumquats, acerola cherries, guavas, and bell peppers can provide a more robust and diverse nutrient intake. This approach not only boosts your vitamin C levels but also ensures you benefit from the full spectrum of antioxidants and phytonutrients these healthful foods have to offer, ultimately contributing to a stronger immune system and better overall health.

Frequently Asked Questions

The Kakadu plum holds the record for the highest natural concentration of vitamin C in the world. However, among readily available options, the acerola cherry is an exceptional source with 50-100 times the vitamin C of an orange.

Yes, oranges are still an excellent and reliable source of vitamin C. A single medium orange provides a significant portion of the daily recommended intake.

Many non-citrus foods are high in vitamin C, including bell peppers (especially yellow), guavas, kiwi, strawberries, broccoli, and kale.

The acerola cherry belongs to the Malpighiaceae family, while true citrus fruits like oranges and lemons are in the Rutaceae family. Despite its high vitamin C content and tangy flavor, it is botanically different.

Yes, vitamin C is sensitive to heat and is water-soluble, so cooking and prolonged exposure to high temperatures can significantly reduce its content in foods.

While supplements can be helpful, it is generally best to get vitamin C from whole foods. Food sources also provide a wide range of other vitamins, minerals, and antioxidants that work synergistically for better health.

The recommended daily intake of vitamin C can vary by age, gender, and other factors. For adults, the recommendation is typically around 75–90 mg per day.