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Average Sugar, Solids, and Acid Content of Fruit
Appears in
Published 2008
The following table identifies the most commonly used fruits’ sugar content, solids, and acid content percentage by weight. This table will be used when determining the formulas for developing sorbet recipes. If there is a fruit that does not appear on this table, use its closest equivalent; for example, Asian pears and apples.
| Fruit | *Average Sugar Content (%) | *Solids (%) | *Acid Content (%) |
| Apple | 13 | 14 | .8 |
| Apricot | 9 | 14 | 1.7 |
| Avocado | 1 | 27 | .2 |
| Banana | 17 | 25 | 3 |
| Blackberry | 8 | 16 | 1.5 |
| Black currant | 10 | 15 | 3.2 |
| Blueberry | 11 | 15 | .3 |
| Cactus pear (or prickly pear) | 11 | 19 (without seeds) | .1 |
| Cherry | 14 | 19 | .5 |
| Coconut | - | 56.2 | - |
| Cranberry | 4 | 16 | 3 |
| Fig | 15 | 23 | .4 |
| Gooseberry | 11 | 15 | 1.8 |
| Grape | 16 | 21 | .3 |
| Grapefruit | 6 | 10 | 2 |
| Guava | 7 | 15 | .4 |
| Honeydew | 10 | 8 | .2 |
| Kiwi | 14 | 16 | 3 |
| Lemon | 2 | 9 | 5 |
| Lime | 1 | 9 | 5 |
| Litchi | 17 | 15 | .3 |
| Mandarin | 13 | 12 | 1 |
| Mango | 11 | 15 | .5 |
| Melon (cantaloupe) | 7 | 8 | .2 |
| Orange | 11 | 10 | 1.2 |
| Papaya | 8 | 15 | .1 |
| Passion fruit | 11 | 15 | 3 |
| Peach | 9 | 14 | .4 |
| Pear | 10 | 17 | .1 |
| Persimmon | 14 | 14 | .2 |
| Pineapple | 13 | 14 | 1.1 |
| Plum | 11 | 19 | .6 |
| Pomegranate | 13 | 20 | 1.2 |
| Raspberry | 7 | 14 | 1.6 |
| Red currant | 6 | 16 | 1.8 |
| Strawberry | 7 | 11 | 1.6 |
| Tomato | 3 | 16 | .5 |
| Watermelon | 9 | 7 | .2 |