Acerola (Malpighia emarginata) was brought from Hawaii to Okinawa, Japan, and has been cultivated for approximately 60 years. The variety of the fruit is mainly sweet species and is cultivated in Motobu and Itoman, the Okinawa Main Island. Acerola is mostly used in processed food and then, comprehending the change of nutrient components in acerola is really important. In the present study, ascorbic acid, anthocyanin, and others present in acerola fruits were investigated depending on the maturity level of acerola, harvest time, and cultivation place. From the result, anthocyanin contents in acerola fruit significantly increased as maturity level was higher and ascorbic acid content significantly decreased in several months as the maturity level of acerola was higher but it was kept to some extent over level 6 of maturity. And there was no clear tendency of polyphenol, brix, and acidity in acerola fruits depending on the maturity level of acerola. In addition, there was no clear tendency regarding those components depending on harvest time and cultivation place in Okinawa. Therefore, maturity level is considered to be rather important for the change of ascorbic acid and anthocyanin contents in acerola fruits, not harvest time and cultivation place. And acerola fruits have abundant ascorbic acid regardless of which the maturity level is in the Okinawa Main Island.