13 Lip-Puckering Sour Foods

1. Citrus fruits

Most citrus fruits such as oranges, lemons, lime, and grapefruit are sour due to a high concentration of citric acid, which imparts a tart flavor to foods. According to one study, the genetic profile of citrus fruits has a larger concentration of hydrogen ions, which the mouth perceives as acidic or sour.

2. Rhubarb

Rhubarb resembles celery or pale pink chard in appearance and is quite sour when even raw. This is why rhubarb is often used in jams, sauces, or beverages combined with sugar to lessen the sourness.

3. Currants

Currants are small spherical fruits that come in various hues, including black, red, and even pink. They contain a large number of organic acids, such as tartaric and malic acids, which give them their sour, acidic flavor. Currants are rich in minerals such as potassium, calcium, and magnesium, and 1 cup contains 46% of the daily required amount of vitamin C. 

4. Gooseberries

Among the various gooseberry varieties, the green ones are often sour but get sweeter as they ripen and turn purple. For preservation, gooseberries can be pickled or canned, cooked into jam or chutney, or used as a pie filling. They are an excellent source of vitamin C.

5. Tamarind

Tamarind is abundant in fiber that, when consumed in high concentrations, has a laxative effect and aids in flushing out toxins from the body. Tamarind is low in calories and fat, high in vitamins C, E, and B1, and rich in zinc, calcium, potassium, phosphorus, iron, and magnesium. These vitamins and minerals help control blood cholesterol levels and protect the body against free radical damage.

6. Vinegar

Vinegar contains sugars, acetic acid, and water and is made when grains or fruit have been fermented, which turns sugars into alcohol and creates a byproduct called acetic acid. Acetic acid is one of the main reasons vinegar tastes sour.

7. Pickles

Pickles are preserved by either lactic fermentation or curing in brine that contains vinegar, salt, and various condiments and spices. Because of its acidity, vinegar enhances the shelf life of pickles and acts as both a preservative and antibacterial. Pickles are a nutritious source of protein, vitamins B6 and C, phosphorus, potassium, magnesium, iron, and folic acid. They have no fat or calories and are high in fiber.

8. Yogurt

Yogurt is a popular fermented dairy product that is made by adding live bacteria to milk. Lactic acid is produced as the bacteria break down the natural carbohydrates in the milk, giving yogurt its sour flavor and aroma.

9. Sourdough bread

Sourdough bread has a distinctive tangy flavor because it is made with fermented flour and water. The natural mixture of yeasts and bacteria used in the sourdough's fermenting process gives the bread its texture and flavor. Additionally, the gluten is broken down during this process, making the bread more digestible than the bread prepared with conventional yeast

10. Quark cheese

Quark cheese is made with milk soured by the addition of lactic acid, which is then heated until it curdles and then filtered. Later lactose-fermenting bacteria are added. The cheese is soft and spreadable and has a mild, sweet-and-sour flavor, and creamy consistency. It is similar to cottage cheese, although it lacks a lumpy texture and more closely resembles Greek yogurt.

11. Kimchi

Kimchi is a staple in Korean cuisine and is made from fermented and seasoned vegetables such as cabbage, which has been brined in a salty and spicy mixture. The result is a dish that is both spicy and sour.

12. Sauerkraut

Sauerkraut, also called sour cabbage, is a type of fermented cabbage that is common in German cuisine. Because of the high concentration of lactic acid created during the fermentation process, sauerkraut has a distinctive sour flavor.

13. Kefir

Kefir is a fermented beverage typically made by adding kefir grains to goat milk, although it can be made with cow, sheep, rice, coconut, or soy milk as well. The grains are produced using various fermented strains and typically include bacteria of the Lactobacillus genus. The whole process results in a thin, yogurt-like mixture that contains probiotics.