I am sure many of us cannot do without a dash of tang to our food; be it seafood or roasted lamb, it is incomplete without a good squeeze of lemon. Although lime has a relatively sour taste, it literally consumed regularly. What makes lime and acidic fruits so irresistible? Continue reading to Discover more here about citric acid and its sources.
Most of the acidic fruits contain varying amounts of citric acid, which makes the fruit more attractive, than those low in citric acid. Citric acid, as you might be acquainted, is a weak organic acid that works as a natural preservative and a popular flavour enhancer for most foods and beverages. Citric acid is one of the major compounds which deals with the production of energy in our body.
As is known to most of us, the good old lime and the humble orange are excellent sources of citric acid. Limes and lemons lead the way with the highest concentration of citric acid and if you haven't yet noticed, you can never have either of them without puckering your face. Besides these, fruits like tangerines, kumquats, pomelos, mandarins, grapefruits and uglies are rich sources of citric acid. However, sweet lime, has comparatively lesser amounts of the acid, as it tends to be more sweet than sour.
Who would have thought that the berries will be a good source of citric acid? But the fact remains that berries which have a slightly tangy taste contain citric acid; however, the concentration of acid in these fruits is lesser as compared to the citrus fruits. Among the berries that contain acid are: strawberries, raspberries, red and black currants, cherries, gooseberries and Indian gooseberry. As the name suggests, the Indian gooseberry is produced largely in the Indian subcontinent and is available in shopping malls.