The Fruit That Has The Most Vitamin C Might Surprise You

Vitamin C may have been your preferred excuse to order an orange juice (or dare we say it, a Mimosa?) from your favorite restaurant's brunch menu before the news hit. But then you found out that orange juice has a pH level of 3.3 to 4.2 and that the American Dental Association links anything with a pH below 4 with erosion and tooth decay if consumed regularly (via SFGate). Naturally, you've since gone in search of other delicious fruits that offer high vitamin C content without exposing your pearly whites to unnecessary peril. 

One medium papaya and 1/4 a medium cantaloupe have more vitamin C than 3/4 a cup of orange juice (via Harvard Medical School) and are less acidic (via Clemson). Or, perhaps, you're looking for something more unusual that will more than cover your daily vitamin C needs in a single serving. (According to the National Institute of Health, that's  75 milligrams of vitamin C if you're a female — except if you're breastfeeding, in which case, you'll want to consume at least 120 — and 90 milligrams a day if you're a male). 

In that case, you'll want to go with ripe, red bell peppers. We swear peppers are botanically a fruit. They have seeds and grow from the flower of a plant (via the European Food Information Council). Eating one cup of raw red bell peppers gives you an astonishing 190 milligrams of vitamin C. Plus, bell peppers have an average pH of 4.8 to 5.2 (via Livestrong)

With red bell peppers, mimosas aren't really an option. And, once you get tired of the dips that make the peppers more palatable in their raw form, you'll no doubt be looking for inspiration on how to cook them. Permit us to pass on a tip from Martha Stewart, who apparently took a break from cooking with Snoop Dogg to share this tip. Stewart suggests that simply roasting peppers with garlic and dried oregano makes a perfect side dish for grilled chicken. 

If you're looking to eat red peppers at breakfast, on the other hand, try cracking an egg into thick, bell-pepper rings in your saucepan. Or, perhaps, you'd rather prepare a roasted red pepper and walnut spread to eat over your morning toast (via The New York Times)?  Go crazy! Just beware, cooking fruits and vegetables can lower their vitamin C content. For minimal reduction of vitamin C content, stay away from water-based cooking methods (via Healthline).