Tag: Grapefruit acidity

With a pH level typically ranging from 3.0 to 3.8, grapefruit is chemically acidic. This natural acidity is responsible for its characteristic tangy flavor, but it leads to a common misconception about its overall effect on the human body.

Many people assume that ruby grapefruit is more acidic than its counterparts due to its rich, tangy flavor, but scientific evidence suggests the opposite. In fact, the general rule of thumb for grapefruit is that the redder the flesh, the sweeter and less acidic the fruit tends to be.

According to the Food and Drug Administration, lemons and limes are consistently the most acidic citrus fruits, with a pH of around 2.0 to 2.6, making them significantly more acidic than grapefruits. Grapefruits, while still acidic, have a higher pH level, resulting in a less intense sourness that many people find more palatable. This difference in acidity impacts how each fruit is used in cooking and how it affects our bodies, from dental health to digestion.