Short Answer: Kiwi fruit is acidic with a pH level of 3.1 to 3.96. It has health benefits and risks depending on how you eat and store it.
Kiwi fruit is a type of berry that grows in temperate and subtropical regions.
It has a fuzzy brown skin, a green or yellow flesh, and tiny black seeds.
It is often used in salads, desserts, smoothies, and sauces.
The acidity or alkalinity of a food is measured by its pH level, which ranges from 0 to 14.
A pH of 7 is neutral, while a pH below 7 is acidic and a pH above 7 is alkaline.
The pH level of a food can affect its taste, shelf life, and health benefits.
Kiwi fruit has a pH level of 3.1 to 3.96, which means it is acidic.
This is because it contains citric acid, malic acid, and ascorbic acid, which are organic acids that lower the pH level.
Eating acidic foods can have both positive and negative effects on your health.
On one hand, acidic foods can help digestion, kill harmful bacteria, and provide vitamin C.
On the other hand, acidic foods can erode tooth enamel, cause acid reflux, and lower the pH of your urine, which may increase the risk of kidney stones.
You can eat kiwi fruit raw, cooked, dried, or preserved.
You can also make kiwi fruit juice, jam, or wine.
However, you should be careful of potential hazards, such as allergies, pesticides, or spoilage.
You can store kiwi fruit in a cool place for up to two weeks.
Do not store kiwi fruit in a warm or moist place or with other fruits that may affect its quality, such as apples or bananas.
Finally, remember, kiwi fruit is a delicious and nutritious fruit that can boost your immune system, but you should also consume it in moderation and take care of your oral health.