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.
| Type Of Fresh Fruit | Sugar Content % of fresh weight | Acid Content % 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 |
