Some common characteristics of acidic fruits and vegetables include a tart flavor, bright colors and a greater resistance to bacterial spoilage. Some fruits and vegetables such as cabbage and apples are intentionally fermented to create acidity for taste and preservation.
Many acids occur naturally in fruits such as oranges, lemons and other citrus fruits. They get their name from their citric acid, which gives them bright colors and tart flavor. Apples, along with bananas, berries, tomatoes, broccoli and rhubarb, contain malic acid.
Grapes have tartaric acid. Ascorbic acid, also known as vitamin C, is found in a variety of fruits and vegetables.The acidity in fruits is balanced with sugar, yielding a pleasant taste.