From: Richard B. Webb <rbw1271@appenine.ca.boeing.com>
Date: Mon, 25 Apr 1994 07:24:26 -0700

Subject: Sugar and Acid content (by weight) of many fruits.

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       Acid Content
        %of fresh weight    %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

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