Melons, bananas, avocados, papayas, and figs are among the lowest-acid fruits you can eat. These all have pH values above 5.0, making them significantly less acidic than citrus fruits, berries, and most stone fruits. If you’re dealing with acid reflux or a sensitive stomach, these are the fruits least likely to cause trouble.
The Lowest-Acid Fruits by pH
On the pH scale, 7.0 is neutral, and anything below that is acidic. Most fruits fall between 2.0 and 5.0, which makes them acidic as a category. But the spread within that range matters a lot. An orange sits around 3.0 to 4.0, while a cantaloupe registers between 6.13 and 6.58, close to neutral. That difference is significant enough to change how your body reacts.
Here are the fruits with the highest pH values (lowest acidity), based on food science data from Kansas State University:
- Honeydew melon: 6.00–6.67
- Cantaloupe: 6.13–6.58
- Avocado: 6.27–6.58
- Dates (dried): 6.50–8.50
- Green mango: 5.80–6.00
- Papaya: 5.20–6.00
- Watermelon: 5.18–5.60
- Figs: 5.05–5.98
- Banana: 4.50–5.20
- Persimmon: 4.42–4.70
For comparison, lemons land around 2.0 to 2.6, grapefruits around 3.0 to 3.75, and pineapples around 3.2 to 4.0. The gap between a lemon and a honeydew is enormous in practical terms.
Why Melons Are Your Safest Bet
Honeydew, cantaloupe, and watermelon are the standout low-acid fruits. All three have pH values above 5.0, and honeydew and cantaloupe hover near 6.5, which is almost neutral. Watermelon has an additional advantage: its high water content helps dilute stomach acid. Johns Hopkins Medicine specifically lists melons and watermelon as foods that can help offset acid reflux symptoms.
These three fruits are also mild in flavor and easy on the digestive tract, which is why they show up consistently in dietary guidance for people managing heartburn or gastroesophageal reflux disease (GERD).
Bananas, Avocados, and Papayas
Bananas are one of the most commonly recommended fruits for people with reflux, and Johns Hopkins includes them on its list of alkaline foods that help counteract stomach acid. Their pH ranges from 4.50 to 5.20. One thing to know: as bananas ripen, they become slightly more acidic. A just-ripe banana with a few green spots will be gentler on your stomach than an overripe one with brown spots.
Avocados are technically a fruit, and they’re one of the least acidic foods you can eat, with a pH between 6.27 and 6.58. They’re also classified as an alkaline-forming food, meaning they don’t contribute to acid buildup during digestion. The healthy fats in avocados are a bonus since they’re filling without being irritating.
Papaya falls in the 5.20 to 6.00 range, making it comfortably low-acid. It also contains a natural enzyme that aids protein digestion and may help reduce inflammation in the stomach lining. Some research suggests that eating papaya can reduce GERD symptoms like reflux, though the evidence is still limited to smaller studies.
Figs and Dates
Figs register between 5.05 and 5.98, placing them firmly in the low-acid category. Dried figs tend to be even milder. Dates are remarkably low in acid, with dried dates measuring between 6.50 and 8.50 on the pH scale. That upper range is actually alkaline, not just neutral. Both fruits are naturally sweet and energy-dense, making them a good option when you want something that feels like a treat without the acidity of citrus or berries.
Fruits That Seem Mild but Aren’t
Some fruits have a reputation for being gentle that doesn’t match their actual acid content. Apples, for instance, feel mild but typically measure between 3.3 and 4.0. Grapes range from 2.8 to 3.8. Peaches sit around 3.3 to 4.0. Strawberries land between 3.0 and 3.9. None of these are extreme, but they’re all meaningfully more acidic than the melons, bananas, and avocados listed above.
Ripe mangoes are another tricky one. While green mangoes have a pH of 5.80 to 6.00, ripe mangoes drop to 3.40 to 4.80. The ripening process increases their acid content substantially. If you’re choosing mango for its low acidity, slightly underripe is better.
Fruits to Avoid if Acid Is a Problem
The most acidic common fruits, all with pH values below 3.5, include lemons, limes, grapefruits, cranberries, and pomegranates. Oranges and tangerines fall in the 3.0 to 4.0 range. Pineapple, while delicious, ranges from about 3.2 to 4.0 and contains enzymes that can further irritate a sensitive stomach.
Tomatoes deserve a special mention because many people don’t think of them as fruit. They range from 4.30 to 4.90 in their raw form, which is moderately acidic. Tomato paste and tomato juice concentrate that acidity further, and cooked tomato sauces are one of the most common reflux triggers.
How Ripeness and Preparation Matter
The pH of any fruit isn’t fixed. It shifts based on ripeness, variety, and how the fruit is prepared. As a general rule, fruits become slightly more acidic as they ripen. This has been documented in bananas and mangoes, and it holds true for most fruits as sugars develop alongside organic acids during ripening.
Drying fruit concentrates its components, including its acids, but also raises the relative mineral content. Dried dates and dried figs both measure higher on the pH scale than many fresh fruits, likely because their mineral content (which is alkaline-forming) becomes more concentrated. If you’re choosing between fresh and dried versions of a low-acid fruit, both are reasonable options.
Cooking fruit generally doesn’t change its pH much, but combining it with other ingredients can. Adding fruit to yogurt, oatmeal, or a smoothie with milk dilutes the acid concentration and slows its contact with your esophagus and stomach lining. Eating low-acid fruits as part of a meal rather than on an empty stomach also tends to reduce any irritation.