Is Watermelon Acidic or Alkaline? Breakdown of pH Effects

Is Watermelon Acidic or Alkaline?

Watermelon is one of the most popular fruits during spring and summer for its sweet, refreshing taste and juice. But is this sweet summer treat acidic or alkaline?

The answer is that watermelon is mildly acidic in its natural state. Once digested though, watermelon produces an alkaline residue that raises body pH.

Understanding Acidity vs Alkalinity

To understand if a food is acidic or alkaline, you have to distinguish between its natural pH and its impact after digestion - what’s known as ash residue.

Natural pH

The natural pH of a food or liquid refers to its acidity level before it is digested. The pH scale ranges from 0 to 14:

• 0-6 = Acidic
• 7 = Neutral
• 8-14 = Alkaline

Ash Residue

After digestion, foods leave behind an ash residue which can be acidic, neutral or alkaline. Therefore some acidic foods produce an alkaline residue.

Why It Matters

Maintaining a balanced ratio of acidity and alkalinity is crucial for cellular processes and overall health. However, the typical Western diet tends to skew more acidic which some believe disturbs this balance.

Watermelon’s Acidity Levels

Natural pH

The natural, intact pH of watermelon falls between 5.2 and 5.5 making it mildly acidic before consumption. Other common acidic fruits include lemon, grapefruit, cranberries, and pomegranate.

Ash Residue

Once watermelon is fully digested, it leaves behind an alkaline residue with a pH of up to 6.5. Therefore despite being slightly acidic naturally, watermelon has an alkalizing effect on the body after eaten.

Sugar and Acidity

Sugar and acid are closely connected in fruits. Sugar acts as an energy source for cells to maintain biological processes. Organic acids like malic acid give fruits tartness and allow chemical changes to produce sugar during ripening..

So in watermelon, natural sugars and acids work together to give it both sweetness and acidity.

Watermelon Nutrition

Understanding watermelon’s nutritional makeup sheds light on what components contribute to its acidic pH.

Watermelon is 92% water, giving it extremely high water content. It contains key electrolytes like potassium, calcium, and magnesium.

Primary nutrients in watermelon are:

• Carbohydrates - 7.6 to 9.6 g per 100g
• Sugars - 6.2g to 8.1g per 100g
• Fiber - 0.4 to 0.7g per 100g
• Protein - 0.6g per 100g

Watermelon gets its sweetness from natural sugars like fructose, sucrose, and glucose. These sugars alongside organic acids work synergistically to give watermelon an acidic pH before digestion.

Key Acids

Citric and malic acid are the predominant acids that contribute to watermelon’s acidic levels:

• Citric Acid - Gives tart, sour taste. Abundant in citrus fruits.
• Malic Acid - Tart, fruity flavor. Found in apples and grapes.

These sharp tasting acids balance out sweetness in watermelon and drop the pH below neutral into acidic territory.

Other Factors Impacting Acidity

Several other factors impact how acidic or alkaline watermelon is, including:

Ripeness

Unripe watermelons have higher acid levels. As sugar accumulates during ripening, tartness declines making fully ripe watermelon less acidic.

Color

Red watermelons contain more lycopene antioxidants than lighter colored yellow types, which contributes a more alkaline residue after eating.

Cooking & Heat

Heat can degrade watermelon, destroying nutrients and converting natural chemicals into more acidic versions.

For example. cooking ascorbic acid (vitamin C) chemically alters it into dehydroascorbic acid which has different properties.

Time After Cutting

Like all fruits, watermelon becomes more acidic within a short time after being sliced open. Oxidation reactions degrade nutrients, while microbes metabolize natural sugars into acidic byproducts.

Health Benefits of Alkaline Foods

Although watermelon is mildly acidic raw, its alkaline residue provides health advantages:

pH Balance

Counteracting dietary acids, watermelon prevents metabolic acidosis ensuring optimal pH across tissues.

Bone Health

Alkalizing foods reduce calcium loss from bone preventing osteoporosis and fractures.

Muscle Function

Watermelon’s electrolytes promote hydration, muscle relaxation and athletic performance benefits.

Kidney Health

By reducing acid accumulation, watermelon may prevent kidney stones and preserve kidney function long-term.

Using Watermelon for Acid Reflux (GERD)

The alkaline residue of watermelon makes it unlikely to trigger or worsen acid reflux after eating. However, individual tolerance varies.

Benefits

Potential perks of watermelon for acid reflux include:

• Counters pepsin acidity
• Low acid fruit lessens irritation
• High water content dilutes stomach acids
• Alkalizes residue neutralizes acids

Precautions

A few precautions for those prone to reflux are:

• Avoid extremely unripe or overripe watermelon
• Reduce added sugars if making juice
• May cause gas or bloating for some

Monitor individual tolerance. Watermelon is unlikely to aggravate symptoms for most people with GERD.

In Summary

To recap the key points:

• Natural pH of watermelon is mildly acidic at 5.2 to 5.5
• After digestion watermelon leaves an alkaline residue (pH up to 6.5)
• Sugars and acids like citric and malic acid give watermelon acidity
• Alkaline ash promotes pH balance, bone/muscle health, and lowers disease risk
• Despite some acidity, watermelon tends to alleviate acid reflux in most cases

So while fresh watermelon starts out slightly acidic, consuming it leads to net alkaline effects making it a stellar choice for staying hydrated while balancing your internal ecosystems.

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.