Pineapple is highly acidic, typically registering between 3 and 4 on the pH scale. This indicates a noticeable level of acidity, as a pH of 7 is neutral, and anything below 7 is considered acidic.
This acidity contributes to pineapple's characteristic tart and tangy flavor. The specific pH can vary slightly depending on the ripeness of the pineapple, with riper pineapples sometimes being slightly less acidic.
Essentially, the pH range of 3-4 signifies that pineapples are definitively acidic fruits.
