Non-acidic fruits include unripened bananas, fresh coconut and sour cherries. Non-acidic vegetables include carrots, celery, turnips, leeks, zucchini, watercress, chives, turnips, fresh peas, red beets and all varieties of cabbage.
There are some acidic fruits that create an alkaline effect once they are metabolized in the bloodstream. Such fruits include limes and lemons, which makes them an alkalizing food. To determine how much acid a fruit has, the general rule is to pay attention to its sweetness. The sweeter a fruit is, the more acidic it usually is.
Non-acidic vegetables are much easier to find. Some of the most alkaline vegetables include wheat grass, cucumbers, chia seeds and sprouted radish seeds. Onions, okra, lettuce, cauliflower and artichokes are other examples of non-acidic vegetables. A 100-calorie potato can neutralize the acid that is found in a 100-calorie portion of lean beef.
There are also a number of vegetable drinks that are non-acidic, such as juices and broths that are derived from fresh vegetables. Combining garlic and kale is said to create a non-acidic, healing vegetable broth. Spinach, onions, collard greens, parsley and green beans are a few of the vegetables that can easily be made into broths, according to Vegan R Us.