Fruits That Are Sour In Taste


Fruits That Are Sour In Taste contain Citric Acid which has a sour taste. Examples of Fruits That Are Sour In Taste are Lemon, Lime and Grapefruit. These fruits are also used as medicine for Illnesses like indigestion, acidity, constipation and itchy rashes. Sour fruits are delicious and juicy. These fruits get their sour taste from a compound called citric acid. In some cases, the fruits undergo oxidation which may change their color. Let’s look at 11 such sour fruits that you all must eat.

10 Fruits So Sour, They’ll Make You Pucker Up

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Please knock! Anyone there? Orange! Who is Orange? Are you relieved that you don’t have to consume all of the sour fruits listed here at once? I’m aware of it. Otherwise, we would spend the next ten days searching online for “how to get rid of canker sores.” Even the thought of that makes my jaw hurt.

1. Ugli Fruit

U-G-L- You’re so bitter, you UGLI, I want to cry! You’re ugly, you ugly! The Ugli fruit tastes like a blend of grapefruit, tangerine, and orange and is not as ugly as you might assume. Delicious on the inside, ugly on the appearance. Beauty is in the eye of the beholder, or in this case, the buyer, as they say.

2. Snake Fruit

Snake fruit may have an exterior that suggests it could physically hurt you, but its luscious interior and pineapple-like flavor speak to the opposite. The fruit, which is grown all over Southeast Asia, is frequently eaten soaked in a salt-and-sugar solution. Instead of being with a snake that can consume me, I like the idea of being with the kind of “snake” that I can eat.

3. Tamarind

The fruit’s sticky, acidic, and sour pulp is consumed in the fruit’s raw and dried forms. Tamarind tastes delicious at first, but as it gets sourer and sourer, it reminds you of your ex cough cough. The sour flavor of tamarind, however, is really beneficial, especially when used to flavor chutneys, beverages, and desserts.

4. Gooseberries

Gooseberry, goose, duck! The fuzzy, veined berries come in a variety of colors, from yellow to green to pink to purple, and resemble grapes or eyeballs. You’ll get goosebumps every time the berries are in season, so throw in a few and open wide while Travis Scott’s song “Goosebumps” plays in the background.

5. Bilimbis

Although the yellow-green, extremely sour fruit has a cucumber-like appearance, it has a very strong flavor. Due to their highly acidic flesh, bilimbi fruits’ crunchy meat is rarely consumed uncooked. When split open, the tropical fruits’ star-shaped centers may be seen. They are native to Malaysia and Indonesia. Please note that this is not how my face always appears. I took a mouthful of what I believed was a cucumber, but it was actually a bilimbi fruit.

6. Umeboshi Sour Plums

Would you eat fruit that is so sour and salty that it might dissolve an aluminum lunchbox? Many people do, and the fruit is known as an umeboshi sour plum. In Japan, rice and fermented ume fruits are frequently consumed for breakfast and lunch. Japanese salt plums are the literal English translation of the Japanese word “umeboshi.” I don’t know about you, but I want to maintain my esophagus whole and free of any holes.

7. Ruby Red Grapefruits

I firmly believe that the “Grapefruit Diet,” which calls for consuming half a grapefruit with each meal, only functions because the sour fruit burns through all of your taste buds and causes you to lose interest in food. JK, but “lack of interest” and “meal” just don’t go together in a phrase. Anyhow, might I please have a glass of ruby red grapefruit juice? Duck face when taking a sip

8. Calamondins

Calamondins were first brought to the US from China by people who called the citrus fruits “acid oranges.” I’m not sure what will if that doesn’t offer you an indication about what the orange fruit tastes like. If you opt to create marmalade with them, they are initially tart and subsequently sweet.

9. Batoko Plums

Whatever name you give it—Batoko plum, Governor’s Plum, Ramontchi—the tart fruit will make you pucker up. The Sugar Plum Fairy would be horrified if she took a bite into a batoko plum, regardless of whether the fruit is eaten raw, used to produce jam, or involved in the fermentation process for wine.

10. Kumquats

Nature’s Warheads, ahh. Put the bite-sized fruit in your mouth, chew on the sweet rind, and get ready for the sour juice to hit you in the face. Although the citrus fruits, which were first cultivated in China, are little, their tart flavors are far but mild. Kumquats, which are small yet formidable, may cause facial expressions like Kim Kardashian’s well-known crying face.

The Genetic Reasons Why Citrus Fruits Taste So Sour

Scientists have discovered the two genes responsible for the sourness and variance in floral color in plant cell pumps.

(From Inside Science) Lemons are renowned for their pucker-inducing acidic flavor. Scientists have now identified the enigmatic genes that cause this acidity; these novel discoveries may enable citrus fruit breeders to produce oranges, lemons, limes, grapefruit, and other citrus fruits with a sweeter flavor.

Citrus fruits were first mentioned in writing around 2200 B.C., when tributes of mandarins and pomelos wrapped in decorative silks were offered to Yu the Great’s royal court in China. Today, citrus fruit is grown more than any other type of fruit in the globe; for instance, the Agricultural Marketing Resource Center estimates that in 2014, Americans consumed an average of 35.6 kg of citrus fruit per person.

Acidity is a characteristic of citrus fruits. Fruits have a sour flavor because of vacuoles, compartments inside plant cells that are acidic due to the infusion of positively charged hydrogen ions (basically, protons). Compared to the rest of the cell’s interior, these vacuoles are only moderately acidic in the majority of plant species. How citrus vacuoles grew so acidic was long a mystery.

The petunias, which are distant relatives of citrus plants, were the starting point for the new citrus finding. Ronald Koes and Francesca Quattrocchio, a husband-and-wife molecular genetics team at the University of Amsterdam, discovered mutant forms of the PH2 and PH5 genes could change the color of the flowers by hyperacidifying their petals. According to Quattrocchio, petals with more acidic vacuoles appear crimson, whereas those with less acidic vacuoles are bluish.

These genes generated molecules on the vacuolar membranes known as P-ATPases, which increased the flow of protons into the compartments. Both flowering plants, including those without colored petals, and plants without flowers, including conifers, include variants of these genes.

These acidity genes are widely distributed, which suggested they might have functions other than flower color. The scientists were motivated by this to investigate if they might be to blame for the acidic flavor of citrus fruits. Lemons were the most acidic plant that came to mind, Koes remarked.

The citrus variants of these petunia genes, CitPH2 and CitPH5, were studied by the researchers. They discovered that these genes were significantly less active in sweet-tasting “acidless” citrus types like Lima oranges and Millsweet limettas due to a number of debilitating mutations. These genes were shown to be extremely active in sour lemons, oranges, pomelos, and rangpur limes. People will view this work as the solution to a conundrum that has existed for a while, said Quattrocchio.

Because these molecules are trapped inside membranes and hence challenging to extract and study, Koes stated that previous attempts to isolate these proteins responsible for citrus acidity probably ran into difficulties. Additionally, he continued, the entire pump is composed of several proteins and has a tendency to disintegrate during purification. According to plant scientist Lincoln Taiz of the University of California, Santa Cruz, many attempts to investigate the membranes of citrus vacuoles would be thwarted by the acid within them.

According to Taiz, who was not involved in this study, “this is an intriguing discovery since it explains why the lemon fruit is able to hyperacidify the vacuole.”

According to Koes, these discoveries might hasten the creation of new fruit kinds. Breeders may one day foretell the sweetness or sourness of their fruit by examining the DNA of young saplings “several years before the trees set fruit that one might check for acidity or taste in the normal way,” according to Koes.

Enjoy the 5 Tastes of Eating Right

When it comes to how consumers perceive food, taste continues to be paramount. Health and nutrition are close following. The majority of individuals desire to consume wholesome meals without sacrificing flavor. I continually demonstrate to customers that healthy food can taste delicious as a supermarket dietitian!

The tongue has five different kinds of receptors that detect the tastes we taste. They are umami, salty, sweet, sour, bitter, and sweet. While each of these flavors can function independently, how they work together to create a good flavor is crucial. Any flavor that is activated will make another taste better. Great tasting healthy meals are built on combining these flavors.
The following fruits and vegetables contain each of these flavours.

*Umami is a Japanese word that describes a meaty or savory taste. Tomatoes and mushrooms are high in free form glutamate which provides a natural umami flavor. Roasting or sautéing will further intensify this flavor.

A well-balanced diet benefits from all tastes since the foods that make up each one provide a number of important nutrients. When all five tastes are present in a meal, you often feel satiated and are less inclined to overeat. The sour taste of cooked foods can be swiftly satisfied by adding a squeeze of lemon, while the bitter taste can be rapidly satisfied by adding a side salad.

This is now actual food that you can taste! Examine the recipe below and try different healthy eating combinations.

Sour Science: Do Sour Taste Preferences Change with Age?

a mouth-watering, acidic Science Buddies activity

Have you ever considered whether a fondness for sour meals is shared by all ages or whether it varies by age? You may have seen advertisements for a variety of sour candies and beverages, some of which have a slight sour taste and others that are downright pucker-inducing! You will examine whether children’s and adults’ tastes in sour foods differ in this activity. Who would you try to sell a super-sour snack if you created one?


Do you know someone who enjoys lemon food? Anyone enjoys really sour candy? Perhaps you fall into that category. What is considered to be tasty or palatable by an individual can vary. The question of whether or not something is pleasant is influenced by a variety of different elements. How something tastes is one of the most important factors in that decision. Humans are capable of tasting five flavors: sour, salty, bitter, sweet, and umami (oo-MAH-mee), which is the soy sauce flavor that isn’t salty.

The taste buds that cover the tongue and other regions of the mouth are responsible for detecting taste. The average number of taste buds on the human tongue is 10,000, though there might be considerable individual variation. There are many receptor cells inside each taste bud. The brain receives information from these cells about the five distinct tastes.

People consider a number of additional aspects in addition to taste when selecting whether or not to eat something. These also include other facets of flavor, like how spicily something is prepared or how it smells, as well as the food’s texture and warmth and if they enjoy it for cultural or other reasons.


•    Five containers (must be able to hold one liter each)

• Citric acid, which can be used to sprout or preserve food. It can be discovered as a powder or granules in the spice, baking supply, or health supplement sections of various supermarkets. Some vitamin retailers, including and, also accept online orders for the supplement. Use only food-grade citric acid, please.

•    Water

•    Measuring spoons

•    Measuring cups

•    Masking tape

•    Permanent marker

•    Citrus-flavored powdered drink mix, such as lemonade flavor (enough to make four liters or four quarts)

•    50 small paper cups

•    Large work surface

•    Adult volunteers (at least five)

•    Kid volunteers between the ages of five and 11 years old (at least five)


• Verify that the citric acid you have is of food-grade quality.

• Pour three cups of water and six tablespoons (Tbsp) of citric acid into one of your containers. Until all of the citric acid has been dissolved, combine the mixture.

The remaining four containers will each contain a distinct batch of lemonade. Label the four containers with masking tape and a permanent marker as “1,” “2,” “3,” or “4”, respectively.

• Add enough of the drink mix powder to each marked container to produce one liter of lemonade, as directed on the package of the drink mix (per container).

Four cups of water should be added to the “1” container.

• Place three tablespoons of the citric acid combination and four cups of water in the container marked “2”. The sourness of this is comparable to 10% lemon juice.

• Pour three and a third cups of water and a third cup of the citric acid combination into the “3” container. This has a sourness that is comparable to 50% lemon juice.

• Pour two cups of water, two cups of the citric acid combination, and two tablespoons into the container marked “4”.

• Blend each batch of lemonade until the drink mix is totally dissolved. Until you’re ready to have your volunteers taste test the containers, refrigerate them.

• Label 10 paper cups as “#1,” “#2,” “#3,” and “#4” just before conducting a tasting test. You will need more cups and labels if you have more than 10 volunteers overall.


• Arrange all of the paper cups with labels on a sizable work surface. Pour the batches of lemonade into the glasses with the corresponding labels. For instance, batch 1’s lemonade, which doesn’t include any citric acid, will go in the cups marked “#1.” Try to group each batch together tightly.

• Add 10 more cups of regular water (or more if you have more than 10 volunteers total). These cups don’t need to be marked.

• Offer a cup of batch one lemonade to each volunteer and ask them to sample it. Next, pour a cup of water for each participant, and ask them to drink to acclimate their palates. What actions do the volunteers do after consuming the lemonade?

• Keep distributing the lemonade to the volunteers, one cup and batch at a time, asking them to taste it and always requiring them to take a sip of water in between tastes. What responses do the volunteers have after consuming the various lemonade batches?

• After the volunteers have sampled the four batches of lemonade, ask them which one they liked best and least.

• Do children and adults have distinct preferred lemonades? Which age group of volunteers preferred the sourest lemonade the most? How about their least preferred?

• Additional: Retry this exercise with additional volunteers this time, like 15 adults and 15 children. Do you notice a stronger trend in taste preferences when you use more volunteers?

• Bonus: During this task, you looked into people’s preferences for the taste of sour. What preferences do people have for sweet, salty, bitter, and umami flavors, though? Consider a method to evaluate these additional flavors before attempting it. Do children and adults have distinct dietary preferences?

• Additional: Does being a “picky” eater affect one’s likelihood of enjoying really sour foods? Find volunteers and inquire as to whether they are adventurous, normal, or picky eaters. Try to fill each category with at least 10 participants. After that, do it again with them. Do you think a person’s eating habits and their preference for extremely sour flavors are related in any way?

Observations and results

Do the younger volunteers prefer batches of sourer lemonade more than the older volunteers do? Did the adult volunteers like batches of lemonade that were less sour?

Working for businesses to help create new meals is one career that food scientists can hold. They must, among other things, perform sensory analysis, the scientific method for figuring out how people respond to various dishes and then deciding whether or not they enjoy them. The preferences of humans for food are already well-known to food scientists. For instance, they are aware that babies typically favor sweet foods to more bitter ones, such as broccoli, such as applesauce and sweet potatoes. They are also aware that whereas consumers in China and Japan like fruit-flavored toothpastes, Americans and Europeans prefer mint-flavored toothpastes. What about sour tastes, though? Many acidic candies and drinks are sold to children on TV, in magazines, and in other places, yet few of these advertising make the products sound appetizing to adults. This is for good reason—kids generally love sour flavors considerably more than adults do. In a study related to this activity, researchers discovered that while almost no adults preferred the sourest meal tested, over one-third of children did.

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