The least acidic fruit is watermelon, which has a pH value of 5.90. On the pH scale, oranges typically range from 3.5 to 4.6, while grapefruits, limes, and lemons range from 2.0 to 2. Grapefruits, by comparison, contain around 4–6% and lemons around 5–6%. On average, oranges have roughly 0.ĥ–1% citric acid by weight.

This is because they have lower levels of citric acid than other citrus fruits, such as grapefruits, limes, and lemons. Oranges are generally considered to be the least acidic citrus fruit. Ultimately, the acidity and sweetness levels in these fruits depend on their variety and where they are grown. This means that oranges contain more sugar, making them slightly sweeter than mandarins. Additionally, on the sweetness scale, oranges have a Brix of around 11 compared to mandarins which have a Brix of around 8.

Oranges can have a pH as low as 3.ġ7 compared to mandarins which have a pH of 4.25. While both fruits are part of the citrus family and have a similar sweet-tart ratio, oranges have a higher concentration of citric acid than mandarins. No, mandarins are not as acidic as oranges. Both tangerines and oranges are packed with immunity-boosting Vitamin C and disease-fighting antioxidants that are essential for health, so whichever you prefer, you’ll be getting a nutritious treat!. Ultimately, it comes down to your personal preference. Tangerine skins are also much easier to peel than oranges, making them a great snack food or addition to salads. The texture of tangerines is more tender and juicy, while oranges tend to be a bit more firm. Generally, tangerine, also known as mandarin oranges, have a sweeter and less acidic flavor compared to oranges, making them great for those who prefer a less tangy citrus flavor. That really depends on what you’re looking for in terms of flavor, texture and taste. The acidity of tangerines has been found to be beneficial to health, as it can help with digestion and mineral absorption.Īdditionally, the acidity of tangerines can help fend off bacteria and prevent spoilage.

Tangerines contain citric acid, malic acid and ascorbic acid, all of which contribute to their acidity. They are often considered to be slightly sour due to their relatively low pH level. Tangerines are acidic fruits, with a pH level between 3.1 and 4.2, depending on the variety and when they are harvested.

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