Most fruits are at least slightly acidic, but melons, bananas, avocados, and papayas stand out as the least acidic options. On the pH scale, where 7 is neutral and lower numbers mean more acid, these fruits sit between 5 and 7, well above the high-acid citrus fruits and berries that bother many people’s stomachs or teeth.
How Fruit Acidity Is Measured
The pH scale runs from 0 (extremely acidic) to 14 (extremely alkaline), with 7 being neutral. Most fruits fall somewhere between 2 and 7. Lemons and limes hover around pH 2 to 3, making them among the most acidic foods you can eat. A fruit with a pH above roughly 4.5 is generally considered low-acid, and anything approaching 6 or higher is close to neutral.
If you’re looking for fruits that won’t aggravate acid reflux, irritate a sensitive stomach, or wear down tooth enamel, the goal is to stick with options on the higher end of that scale.
Melons: The Least Acidic Fruits
Cantaloupe and honeydew are the closest you’ll get to a neutral fruit, both landing at a pH of about 6.3. That’s remarkably mild for a fruit and only slightly below pure water. Watermelon comes in a bit lower at roughly 5.4 but is still well within the low-acid range. All three melons also have high water content, which further dilutes whatever acid they do contain.
If you’re dealing with reflux or a sore throat and want something refreshing, melons are your safest bet. They’re also gentle on tooth enamel compared to citrus or pineapple.
Tropical Fruits With Mild Acidity
Mangoes sit at an average pH of 5.9, making them one of the mildest tropical fruits available. Papaya follows closely at about 5.6. Both are soft, easy to digest, and naturally sweet without the sharp tang that comes from high-acid fruits like oranges or kiwi.
Papaya contains a natural enzyme that helps break down protein, which is one reason it has a reputation for being easy on the digestive system. Mango, while slightly sweeter and denser, is similarly well tolerated by most people with acid sensitivity.
Bananas and Avocados
Bananas have a pH of about 4.85, placing them right at the border of low-acid territory. They’re one of the easiest fruits to digest, partly because of their soft texture and partly because they don’t trigger the same acid production in the stomach that citrus fruits do. Riper bananas tend to be slightly less acidic than green ones.
Avocados are often overlooked in this conversation because people don’t always think of them as fruit, but they are. With a pH between 6.27 and 6.58, avocados are among the least acidic fruits you can eat. Their high fat content and creamy texture also make them filling and soothing for people managing reflux.
Figs and Pears
Fresh figs average about 5.5 on the pH scale. They’re mildly sweet, soft, and pair well with other low-acid foods. Keep in mind that dried figs concentrate both the sugars and the acids from the fresh fruit, so they may not feel as gentle on your stomach despite starting from a mild baseline.
Pears are another strong option. They have high water content, which dilutes their natural sugars and acids. Pears can be up to 100 times less acidic than vitamin C-rich fruits like lemons and limes, making them one of the better choices for protecting tooth enamel. Their crunchy texture also stimulates saliva production, which naturally rinses away bacteria and food particles.
What About Dried Fruit?
Drying removes water from fruit, which concentrates everything that’s left, including acids and sugars. A fresh fruit that measures as low-acid can become noticeably more tart and intense once dried. If you’re choosing fruit specifically because you want low acidity, fresh or frozen versions will always be gentler than their dried counterparts.
Fruits to Avoid if Acidity Is a Concern
The most acidic common fruits include lemons, limes, grapefruits, oranges, pineapples, and most berries. Cranberries, blueberries, and strawberries all fall on the more acidic end of the spectrum. Tomatoes (yes, technically a fruit) are also quite acidic, with a pH typically between 4.0 and 4.5.
Green apples tend to be more acidic than red varieties, though even the mildest apple (around pH 4.25) is still more acidic than any of the melons, mangoes, or avocados listed above. If you love apples but want to minimize acid exposure, choose a sweeter red variety and eat it with other food rather than on an empty stomach.
Quick Comparison by pH
- Cantaloupe: ~6.3
- Honeydew: ~6.3
- Avocado: 6.27 to 6.58
- Mango: ~5.9
- Papaya: ~5.6
- Figs: ~5.5
- Watermelon: ~5.4
- Banana: ~4.85
For context, neutral water is 7.0 and lemon juice is around 2.0. Every fruit on this list is significantly closer to neutral than the citrus fruits, berries, and pineapples that cause the most trouble for people with acid sensitivity.