Some pH levels of common fruits include Delicious apples (pH 3.9), bananas (pH 4.5 to 5.2), cantaloupe (pH 6.13 to 6.58), oranges (pH 3.69 to 4.34) and strawberries pH 3.0 to 3.9). The pH of fresh peaches is 3.3 to 4.05, while for canned peaches it ranges from 3.7 to 4.2. Fruits with a pH of 4.6 and below are acidic; pH levels between 4.6 and 6.9 are weakly acidic and above pH 7 are alkaline.
Like cantaloupe, watermelon is a weakly acidic fruit with a pH level of 5.18 to 5.6. Papaya is another only slightly acidic fruit, with a pH level of 5.2 to 5.7. Berries are acidic, and most fall in a range from pH 3.2 to 3.5; the exceptions are cherries, with pH levels up to 4.1, and grapes, with pH levels up to 4.5. Lemons and limes, with pH levels of 2.2 to 2.4 and 1.8 to 2.0 respectively, are highly acidic. Grapefruits have a pH level ranging from 3.0 to 3.3, mangoes 3.9 to 4.6 and nectarines averaging pH 3.9.
While fruits tend to have high levels of acidity, they actually reduce blood acidity because they contain alkaline-forming compounds. Fruits make the blood more alkaline, which prevents calcium loss and helps maintain bone health.