Sugar and Acid Content in Fruit

The following chart comes from The Curious Cook by Harold McGee. The data comes from a chapter on how to make fruit ices, but I think that the information could be of interest to zymologists of all persuasions, although it may be more appropriate for those looking for balance in sugar and acid content for mead or wine making.

Richard Webb (rbw1271@appenine.ca.boeing.com)
4/25/94

Fruit   Sugar Content       Acid Content
        %of fresh weight    %of fresh weight
 
Lime             1%             5.0%
Avocado          1              0.2
Lemon            2              5.0
Tomato           3              0.5
Cranberry        4              3.0
Red Currant      6              1.8
Grapefruit       6              2.0
Guava            7              0.4
Cantaloupe       7              0.2
Strawberry       7              1.6
Raspberry        7              1.6
Blackberry       8              1.5
Papaya           8              0.1
Apricot          9              1.7
Watermelon       9              0.2
Peach            9              0.4
Black Currant   10              3.2
Pear            10              0.1
Honeydew        10              0.2
Orange          11              1.2
Plum            11              0.6
Blueberry       11              0.3
Gooseberry      11              1.8
Passion Fruit   11              3.0
Prickly Pear    11              0.1
Mango           11              0.5
Pineapple       13              1.1
Pomegranate     13              1.2
Apple           13              0.8
Cherry          14              0.5
Kiwi            14              3.0
Persimmon       14              0.2
Fig             15              0.4
Grape           16              0.2
Banana          17              0.3
Litchi          17              0.3