The following is copied direct and *without* permission
from "The Curious Cook" by Harold McGee. The data comes
from a chapter on how to make fruit ices, but I think that
the information could be of interest to zymologists
of all persuasions, although it may be more appropriate
for those looking for balance in sugar and acid content
for mead or wine making.
| Fruit | Sugar Content % of fresh weight | Acid Content % of fresh weight |
| Lime | 1% | 5.0% |
| Avocado | 1% | 0.2% |
| Lemon | 2% | 5.0% |
| Tomato | 3% | 0.5% |
| Cranberry | 4% | 3.0% |
| Red Currant | 6% | 1.8% |
| Grapefruit | 6% | 2.0% |
| Guava | 7% | 0.4% |
| Cantaloupe | 7% | 0.2% |
| Strawberry | 7% | 1.6% |
| Raspberry | 7% | 1.6% |
| Blackberry | 8% | 1.5% |
| Papaya | 8% | 0.1% |
| Apricot | 9% | 1.7% |
| Watermelon | 9% | 0.2% |
| Peach | 9% | 0.4% |
| Black Currant | 10% | 3.2% |
| Pear | 10% | 0.1% |
| Honeydew | 10% | 0.2% |
| Orange | 11% | 1.2% |
| Plum | 11% | 0.6% |
| Blueberry | 11% | 0.3% |
| Gooseberry | 11% | 1.8% |
| Passion Fruit | 11% | 3.0% |
| Prickly Pear | 11% | 0.1% |
| Mango | 11% | 0.5% |
| Pineapple | 13% | 1.1% |
| Pomegranate | 13% | 1.2% |
| Apple | 13% | 0.8% |
| Cherry | 14% | 0.5% |
| Kiwi | 14% | 3.0% |
| Persimmon | 14% | 0.2% |
| Fig | 15% | 0.4% |
| Grape | 16% | 0.2% |
| Banana | 17% | 0.3% |
| Litchi | 17% | 0.3% |
Here is where you can see the tables of recipes on how to make various fruit ices as found in the reference book cited above.
Copyright 1997 by Richard B. Webb, aka The Outsider.
This page is authored and maintained by Rich Webb.You can send E-mail to me by following this link to the contact page. And feel free to contact me if you have any comments, criticisms, or suggestions. I remain, however, perfectly capable of ignoring your useless opinion...
This document was last modified on July 3, 1997, and has been viewed countless times.