Nearly all fruits aside from melons, bananas, prunes and other fried fruits contain some level of acid. Most acidic fruits, however, contain reasonable amounts that allow humans to consume them easily. Citrus fruit such as lemons and limes contain the highest amounts of acid, while berries, tomatoes and stones fruits contain very little. Acid enables us to preserve fruits through home canning. Add this to my Recipe Box.
Citrus
Citrus is the most acidic variety of fruit, as these contain high levels of citric acid as well as a small percentage of malic acid. Citrus fruits include limes, lemons, grapefruits, oranges, and tangerines, all of which have dozens of sub-category varieties. Among the citrus fruits, limes and lemons contain the highest levels of acid, which is why it they are not consumed as a "fruit" like oranges and grapefruits.
Malic and Ascorbic Acid
A vast majority of fruit contain levels malic and ascorbic acid, but without the citric acid. These include pineapples, plums, sour peaches, sour apples, star fruit and kiwi.
Low Acidity
Low acidic fruits include apricots, blueberries, strawberries, huckleberries, raspberries, blackberries, gooseberries, mangoes, figs, tomatoes, persimmons, cherries, sweet peaches, sweet apples, olives, nectarines, papayas and elderberries. For these fruits, acid such as lemon juice or vinegar must be added in order to preserve them using home canning methods for jams and jellies.
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