Do Figs Contain Acid? Unpacking the Truth About This Fruit's pH

November 8, 2025 •

4 min read

Figs, often lauded for their sweetness, also contain natural organic acids like citric and malic acid. While the presence of these compounds makes figs technically acidic, their effect on the body's overall pH balance is more complex than simple measurement, with many sources noting their alkalizing effect after digestion. The level of acidity also varies depending on whether the fig is fresh or dried, a key distinction for those with acid sensitivities.

Quick Summary

Figs contain mild organic acids, such as malic and citric acid, making their raw pH slightly acidic to neutral. The acidity varies between fresh and dried forms, but upon digestion, figs have an overall alkalizing effect on the body.

Key Points

Mild Acidity: Yes, figs contain organic acids like citric and malic acid, giving them a mildly acidic to neutral pH, typically ranging from 5.3 to 6.9 for fresh figs.
Fresh vs. Dried: The acidity of figs varies based on their form; dried figs are typically slightly more acidic than fresh ones.
Alkalizing Effect: Despite containing acids, figs have an overall alkalizing effect on the body after digestion due to their high mineral content, which helps neutralize excess acidity.
Digestive Benefits: The mildly acidic nature of figs can aid in breaking down food and absorbing nutrients, while their fiber content supports healthy digestion.
Safe for Most Diets: Figs are generally well-tolerated by most people, including those with mild acid sensitivity, though individual reactions can vary.

Unpacking Fig Acidity: More Than Just a pH Level

When considering the acidity of figs, it is important to distinguish between the fruit's natural organic acids and its metabolic effect on the body. While a raw fig's pH measurement is mildly acidic, its high mineral content leads to an alkalizing effect once consumed. This unique characteristic makes figs a subject of interest for those monitoring their body's acid-alkaline balance.

Fresh vs. Dried Figs: A Tale of Two Acidity Levels

The acidity of a fig is not static; it changes during the ripening and drying processes. This is a crucial detail for anyone managing dietary acid intake.

Fresh Figs: Unripe, fresh figs tend to be slightly more acidic, with their pH decreasing as they ripen. On average, fresh figs can have a pH range of 5.3 to 6.9, placing them on the mildly acidic side of the scale. However, some sources even state a fresh fig can have an alkaline pH of 8.5. This variation depends on ripeness, variety, and growing conditions. The mildly acidic nature of fresh figs helps in their digestion and nutrient absorption.
Dried Figs: The drying process significantly impacts a fig's pH. As the fruit dehydrates, the concentration of sugars and acids shifts, and the resulting product becomes more concentrated. Dried figs are generally considered slightly acidic, with a pH ranging from 5.5 to 6.5. The slight acidity of dried figs helps preserve them and extend their shelf life by inhibiting microbial growth.

The Organic Acids That Define the Flavor

The subtle tang in a fig's sweet flavor comes from a combination of organic acids. Studies have identified several key acids present in fig fruit:

Malic Acid: Often the predominant acid in many fig varieties, malic acid is a significant contributor to the fruit's tart taste. Its content fluctuates during ripening.
Citric Acid: While present in smaller quantities than in citrus fruits, citric acid also contributes to the overall acidic profile of figs.
Other Acids: Research has also detected other organic acids, including succinic and oxalic acids, though typically in lower concentrations.

Comparison Table: Fig Acidity vs. Other Common Fruits

To put the fig's acidity into perspective, here is a comparison of typical pH ranges for various fruits.


Fruit	Typical pH Range	Acidity Level	Notes
Fresh Figs	5.3–6.9	Mildly Acidic to Neutral	Varies by ripeness and variety. Can be alkalizing after digestion.
Dried Figs	5.5–6.5	Mildly Acidic	The drying process concentrates sugars and acids.
Lemons	2.00–2.60	Highly Acidic	The main organic acid is citric acid.
Apples	3.30–4.00	Moderately Acidic	Malic acid is the primary organic acid.
Oranges	3.69–4.34	Moderately Acidic	Significant source of citric acid.
Tomatoes	4.30–4.90	Mildly Acidic	Often considered acidic for sensitive individuals.
Bananas	4.50–5.20	Low Acidity	Generally a good choice for those with acid reflux.

The Alkaline-Forming Effect

Perhaps the most important aspect of fig acidity for health-conscious individuals is its metabolic effect. While figs contain organic acids, they are also rich in alkaline minerals such as potassium, calcium, and magnesium. After digestion, the body metabolizes figs into an 'alkaline ash', which can help neutralize excess acidity in the system and balance overall pH levels. This is why figs are often considered a beneficial food for digestive health and overall well-being, despite their technically acidic pH before metabolism.

Health Implications for Specific Conditions

For individuals with conditions like GERD (gastroesophageal reflux disease) or acid reflux, the mild acidity of figs is a point of consideration. Most people can tolerate figs without issue, but as with any dietary change, paying attention to personal reactions is key. For those with severe sensitivity, opting for ripe, fresh figs may be a better choice, as they can be less acidic than their dried counterparts. The high fiber content in figs can also aid digestion, which may reduce acid reflux symptoms for some.

Conclusion: The Complex Nature of Fig Acidity

In conclusion, the simple question, "Do figs contain acid?" has a nuanced answer. Yes, figs do contain organic acids, primarily malic and citric acid, which gives them a mildly acidic to neutral pH, depending on whether they are fresh or dried. However, their high mineral content means they have a net alkalizing effect on the body after digestion, which is often a more relevant consideration for general health. The mild nature of fig acidity and their multiple health benefits, including supporting digestive health and providing essential minerals, means they can be a nutritious part of most diets. Ultimately, understanding the difference between a food's initial pH and its metabolic effect is key to appreciating the nutritional complexity of the fig.

For more information on the organic acid profiles of various fruits, a study published in the Journal of Food Quality can offer further insights into this topic.

Frequently Asked Questions

Yes, dried figs typically have a lower pH than fresh figs, making them slightly more acidic. The dehydration process concentrates the fruit's sugars and acids.

While figs have a mildly acidic pH, their overall effect on the body is alkalizing, which may be beneficial. Additionally, the fiber content can aid digestion and alleviate some reflux symptoms for certain individuals.

Figs primarily contain organic acids such as malic acid and citric acid. The concentration of these acids can vary depending on the fig variety and ripeness.

Yes, the mild acidity found in figs can be beneficial for health. It aids in the breakdown of food for better nutrient absorption and, when combined with the fruit's mineral content, contributes to an overall alkalizing effect on the body.

No, the acidity of figs can vary depending on the specific variety, ripeness, and even growing conditions. Some varieties may be naturally sweeter and less acidic than others.

Figs are far less acidic than citrus fruits like lemons and oranges. Citrus fruits have a much lower pH (more acidic), whereas figs are mildly acidic and often have an alkalizing effect on the body after being metabolized.

For most people with sensitive stomachs, figs are a safe and healthy option due to their mild acidity and high fiber content. However, it is always wise to monitor your body's reaction and adjust your intake if needed.