Acidic fruits include oranges, pineapples, lemons, limes, grapefruits, tangerines, tomatoes, pomegranates, strawberries, kiwi and cranberries. Sub-acidic fruits are, but are not limited to apples, mangoes, peaches, blackberries, blueberries and pears.
Many of the acidic citrus fruits contain antioxidants, Vitamin C and potassium. The flavonoids in these fruits help inhibit the growth of cancer cells and also prevent tumors from spreading. The nutrients are beneficial for healing wounds, promoting the function of nerves and shielding the body from damaging free radicals.
When planning to eat these fruits in about a week, keeping them out at room temperature is best. Putting them in a refrigerator will keep them ready to eat for about six to eight weeks. Squirting an acidic fruit such as a lemon or lime on an apple, avocado or dish of guacamole will keep it from turning brown quickly.
Eating acidic fruits is not harmful as long as intake is regulated. Eating overly acidic foods or eating too much of them can throw off the pH levels in the body. Other foods that are acidic include dairy products, poultry and shellfish. Acidosis is a condition that occurs when the body has a pH level lower than 7.35; this condition may cause kidney stones, increased body fat and reduction in muscle mass.