The pH of an apple is generally around 3.5, making it moderately acidic. This means apples are slightly less acidic than lemons and other citrus fruits, but more acidic than bananas and grapes.
Understanding Apple Acidity
Apples contain two main types of acids: malic acid and ascorbic acid (vitamin C). The precise pH can vary depending on the apple variety, ripeness, and growing conditions. Several sources provide a range for the pH of apples:
- Eating apple: 3.30-4.00
- Baked apple with sugar: 3.20-3.55
- Specific apple varieties (like Delicious): The pH can range from 3.9 to values found in apple juice (see below).
Measurements from different studies also show slight variations. Apple juice, for example, shows a pH range from 3.48 to 4.33 depending on the variety and processing.
Several reputable sources confirm this acidity level:
- Clemson University Extension: Provides a table listing the pH of various foods, including apples (3.30-4.00). https://www.clemson.edu/extension/food/food2market/documents/ph_of_common_foods.pdf
- Robinette's Apple Haus & Winery: States that apples have a pH of around 3.5. https://robinettes.com/are-apples-acidic
- USDA's PMP: Lists pH values for apple juice, indicating a range influenced by variety and processing. https://pmp.errc.ars.usda.gov/phOfSelectedFoods.aspx
While most people don't consider apples highly acidic, their pH clearly indicates a level of acidity. This acidity contributes to their taste and preservation properties.
