pH of apple pH of apple

PH of Apples: Uncover the In-depth Science of Apple

Apples are wildly popular fruits predominantly grown for sale as fresh fruit and used commercially in ciders, jelly mixes, and as a key ingredient in ‘apple cider vinegar’. Apples can be eaten cooked or raw and are a staple of popular cuisine.

Apple pies are an American delight, and candy apples are a common treat at many western festivals. Apples are an excellent source of dietary fibre and provide vitamins A and C. They are also rich in potassium. Apples come in thousands of varieties with differences in size, shape, colour, and acidity. 

Apples are categorized as acidic, with a pH value of approximately 4. The acidity or alkalinity of a substance can be measured using a pH scale. Anything with a value of less than 7(neutral) on the pH scale is acidic. In contrast, substances with a pH value of more than 7 are said to be alkaline. Strawberries are acidic, while egg whites are basic. Popular apple varieties and their pH values are shown in the table below:

Apple VarietypH Value

Red Delicious






Red Chief


Granny Smith






The acidity of apples is due to the presence of two organic, acidic compounds, namely malic acid, and ascorbic acid. Malic acid has the molecular formula C4H6O5 and contributes to the sourness that is attributed to apples. Green apples being considerably sourer, contain higher concentrations of malic acid. 

As the fruit ripens, there is a decrease in the concentration of malic acid leading to an increase in pH levels. Fruits generally become more alkaline as they ripen. Apples contain potassium and contribute to healthy metabolic and digestive processes. Nutritionists and physicians recommend an apple a day or after meals. 

To sum up, apples are acidic and have a pH value of 4. 

Also check if Banana are Alkaline or Not

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