Low-Acid Fruits for Acid Reflux

If you have acid reflux, it may be best to choose fruits that are more basic and less acidic. In chemistry, pH is a measure of how acidic or basic something is. When choosing fruits, the higher the pH, the better.

Bananas are one of Mother Nature’s original fast foods. They are easy to digest, high in potassium, and are less acidic than many other fruits. For example, bananas come in around 5.0 on the pH scale.

The advantages of eating coconuts are becoming more widely understood. Coconuts have been linked to some health benefits, including improving brain function and protecting against heart disease and stroke. They are one of the least acidic fruits.

Dates and figs are also relatively low-acid. Years ago, these fruits were often served after dinner like candy because of their natural sweetness. Today, dates and figs can add sweetness to baked goods, smoothies, or granola.

Watermelons and cantaloupes are high in vitamins and super low in calories. They're also high on the pH scale, meaning that they're relatively low in acid.

Papayas are low in acid and offer a taste of the tropics. They are also packed with carotenes and vitamin C. If your grocery does not carry fresh papaya, you can usually find it cut up and frozen, or dried and packaged.

Berries are nutritional powerhouses, with some of the highest antioxidant levels of any fresh fruit. And they can be high in Ph, too, and potentially tolerated if you have acid reflux — especially blackberries, raspberries, and strawberries. Tip: buy strawberries organic, because they topped the Environmental Working Group’s “Dirty Dozen” list of most pesticide-laden fruits and vegetables in 2018.

Both nectarines and peaches are packed with essential vitamins and antioxidant properties. They're high in Ph, too, making them potentially tolerable if you have acid reflux. Both are best bought organic if possible.

It's important that you slowly test which fruits work well with your unique digestive system. Acid reflux can be complicated and is usually the result of myriad of factors, not just the ingestion of one food group.