The Organic Acids in Vegetables and Fruit

All vegetables and fruit contain two types of acids: volatile and nonvolatile.

Nonvolatile acids leach into the cooking water of vegetables and the juices of fruit. Taste different fruit and vegetables with the goal of investigating the different degrees of acidity.

Apples, apricots, cherries, peaches, pears, and also broccoli, turnips, and green beans contain malic acid. Grapes contain tartaric acid. All citrus fruit, tomatoes, raspberries, and pineapple contain citric acid. Sorrel, spinach, and rhubarb have a heavy content of oxalic acid.