I’m the sort of person who loves acidity in my food, I love pickles and tomatoes and I put vinegar on everything. When I was pregnant I drank spoonfuls of balsamic vinegar because I craved it. But this doesn’t seem to apply to sour berries. I have to put sugar on strawberries and I can’t eat raspberries because they’re too tart. What is the difference between these two types of sour, so that I have an extreme tolerance for one and no tolerance for the other?
In: Chemistry
Vinegar’s sour flavour is the “acetic acid” which comes from the fermentation process, and fruits like berries naturally contain “citric acid”.
Citric acid is known to be a stronger acid, so it just might be a little beyond your comfort level (especially if you can’t handle lemons)!
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