What Fruit is Highest in pH? Understanding Low-Acid Options

October 6, 2025 •

4 min read

While most fruits are naturally acidic, certain options stand out for their significantly higher pH levels, making them excellent choices for low-acid diets. For instance, ripe avocados can have a pH as high as 6.58, placing them near the neutral point on the scale. So, what fruit is highest in pH, and how can these choices benefit your diet?

Quick Summary

This article provides an in-depth look at fruits with the highest pH levels, such as avocado and melon, and explains how these choices can be beneficial for individuals with acid reflux or those following an alkaline-focused diet. It clarifies the difference between actual pH and alkaline-forming effects within the body.

Key Points

Avocado has the highest pH: Ripe avocados typically have a pH between 6.27 and 6.58, making them one of the highest-pH fruits.
Melons are a great low-acid choice: Honeydew (6.00-6.67 pH) and cantaloupe (6.13-6.58 pH) have high pH and high water content, which helps dilute stomach acid.
Ripeness impacts pH: Fully ripe fruits are generally less acidic than their unripe counterparts, which is important for managing digestive sensitivities.
Alkaline-forming vs. actual pH: Some acidic-tasting fruits, like lemons, have an alkalizing effect on the body after metabolism, a concept measured by PRAL.
Beneficial for acid reflux: Consuming high-pH fruits like ripe bananas, melons, and papaya can help manage and reduce the symptoms of acid reflux and GERD.
Olives are a contender: Though often used as a vegetable, ripe olives are a fruit with a pH range that can be as high as 7.5, making them very low in acid.

Understanding Fruit pH

On a scale from 0 to 14, a pH value below 7 is considered acidic, while a value above 7 is alkaline. A pH of exactly 7 is neutral. The vast majority of fruits fall on the acidic side of the scale, contributing to their characteristic tart flavor profile. However, the degree of acidity varies dramatically from one fruit to another. Citrus fruits like lemons and limes have a very low pH, often below 3.0, making them highly acidic. In contrast, a few select fruits have a pH that is much closer to neutral, though they rarely, if ever, cross the 7.0 threshold in their raw form.

Why Fruit Acidity Matters

For most people, the acidity of fruit is not a significant concern. However, for individuals who experience acid reflux, gastroesophageal reflux disease (GERD), or other digestive sensitivities, consuming high-acid fruits can trigger or worsen symptoms. Opting for fruits with a higher pH can provide the nutritional benefits without the associated discomfort. Furthermore, the concept of an "alkaline diet" suggests that consuming more alkaline-forming foods can promote better overall health, though this diet has been met with both support and skepticism within the scientific community. Regardless of dietary theory, choosing lower-acid options can be a practical solution for specific health needs.

The Top Contenders: What Fruit is Highest in pH?

While no common fruit is truly alkaline with a pH above 7 in its natural state, several options are notable for having a significantly higher pH than their citrus counterparts.

Avocados

Botanically classified as a fruit, the avocado stands out with one of the highest pH levels. Ripe avocados generally have a pH range of 6.27 to 6.58, placing them very close to neutral. This makes them an excellent choice for individuals on a low-acid diet. Beyond their high pH, avocados are rich in healthy monounsaturated fats, potassium, and vitamins A, D, E, and K.

Melons

Certain melons are also among the fruits with the highest pH. Both cantaloupe (6.13-6.58 pH) and honeydew melon (6.00-6.67 pH) are notably less acidic than many other fruits. Their high water content also helps to dilute stomach acid, offering a soothing effect for those with digestive sensitivities. They are also a good source of vitamins A and C, as well as potassium.

Other High-pH Options

Papaya: This tropical fruit offers a pH of 5.2 to 6.0 and contains an enzyme called papain that aids in digestion.
Bananas: With a pH typically between 4.5 and 5.2, bananas are a good low-acid option, particularly when fully ripe. They are also known for coating the esophagus, which can help soothe acid reflux symptoms.
Figs: Dried figs have a particularly high alkaline effect once metabolized, with a raw pH between 5.05 and 5.98.
Olives: Botanically a fruit, ripe olives can have a pH range from 6.0 to 7.5, making them another contender for a high-pH option, though they are not commonly consumed in the same way as sweet fruits.

Alkaline-Forming vs. Actual pH

It is important to distinguish between a food's actual pH and its alkaline-forming effect on the body after metabolism. Lemons, for example, are highly acidic outside the body but produce alkaline byproducts during digestion, making them an alkaline-forming food. The potential renal acid load (PRAL) is a metric used to measure this effect, with negative values indicating an alkalizing effect. Therefore, while lemons have a low pH, they are considered alkaline-forming, which can be beneficial for those interested in balancing their body's internal acid load.

Comparison of High-pH Fruits


Fruit	Typical pH Range	Key Nutritional Benefits	Good For...
Avocado	6.27–6.58	Healthy fats, potassium, vitamins A, D, E, K	Weight management, heart health, low-acid diets
Honeydew Melon	6.00–6.67	High water content, vitamin C, potassium	Hydration, soothing acid reflux, immune support
Cantaloupe	6.13–6.58	High water content, vitamin A, potassium	Hydration, skin and eye health, low-acid diets
Banana (Ripe)	4.5–5.2	Potassium, fiber, vitamins B6 and C	Acid reflux relief, digestive health, quick energy
Papaya	5.2–6.0	Papain enzyme, vitamin A, antioxidants	Aiding digestion, vision health, low-acid diets
Ripe Olives	6.0–7.5	Healthy fats, antioxidants, vitamin E	Anti-inflammatory properties, heart health

Low-Acid Fruits for Special Diets

Choosing low-acid fruits is a key strategy for managing various health conditions. For those with GERD or other digestive issues, focusing on fruits with a higher pH can significantly reduce discomfort. A diet rich in these fruits can also support overall digestive health by providing fiber, vitamins, and minerals without aggravating sensitive stomachs. Ripeness is also a crucial factor, as unripe fruits are often more acidic. For optimal results, consume ripe fruits and introduce new types gradually to monitor your body's reaction. As noted by the National Institutes of Health, a diet rich in fruits and vegetables can offer numerous health benefits, including supporting bone and muscle health.

Conclusion: The Final Word on High-pH Fruits

In the search for what fruit is highest in pH, ripe avocados and melons like honeydew and cantaloupe are the top contenders, boasting pH levels that are closest to neutral. While no truly common fruit is naturally alkaline, understanding which options are the least acidic is a valuable tool for those managing digestive conditions like acid reflux. By incorporating these high-pH fruits, along with other low-acid choices like ripe bananas and papaya, individuals can enjoy a delicious and nutritious diet that is gentle on the stomach and promotes overall well-being. For a deeper understanding of the science behind alkaline diets, refer to resources like the National Institutes of Health.

Note: The pH of a fruit can vary based on factors such as ripeness, variety, and growing conditions. The ranges provided are general approximations.

Frequently Asked Questions

Among sweet, commonly consumed fruits, honeydew and cantaloupe melons have some of the highest pH levels, typically ranging from 6.00 to 6.67. Their sweetness and low acidity make them a popular choice for those with sensitive stomachs.

Yes, ripe bananas have a relatively high pH (4.5 to 5.2) and are often recommended for acid reflux sufferers. They can help coat the lining of the esophagus and neutralize stomach acid, providing relief from symptoms.

While lemons and limes are highly acidic in their raw form, with a low pH, they are considered alkaline-forming once metabolized by the body. This is because they leave behind alkaline byproducts after digestion.

The pH of fruit can change slightly with cooking, but it generally remains within the same acidic or low-acid range. The heating process can break down some organic acids, but it typically does not make an acidic fruit alkaline.

A fruit's pH is determined by the concentration of natural acids it contains, such as citric acid, malic acid, and ascorbic acid. Factors like the specific fruit variety, ripeness, and growing conditions all influence the final pH level.

Botanically, the avocado is classified as a fruit, specifically a single-seeded berry. Its high fat content and savory flavor often lead to it being used as a vegetable in cooking.

People with acid reflux should generally avoid highly acidic fruits like lemons, limes, oranges, and grapefruit, as their low pH can aggravate symptoms. Some berries and pineapple, which have a moderate to high acid content, may also cause issues for sensitive individuals.

The dehydration process can concentrate the alkaline-forming minerals in fruits, but the effect on their inherent pH can vary. For example, dried apricots are known to be highly alkaline-forming, but their initial pH is still in the acidic range.