Are green skin fruits sourer than coloured fruits?

There's no scientific basis to say that green-skinned fruits are inherently sourer than colored fruits.

Here's why:

* Color is not a reliable indicator of taste: Fruit color is primarily determined by pigments like chlorophyll (green), carotenoids (orange, yellow, red), and anthocyanins (purple, red, blue). These pigments have nothing to do with the acidity or sugar content of a fruit.

* Acidity varies widely within fruit species: A green apple can be just as sweet as a red apple, while a green lime is much more sour than a yellow lemon.

* Ripeness plays a major role: As fruits ripen, they often become sweeter and less sour. Green fruits are often unripe, which can explain why they seem sour.

Instead of focusing on color, consider these factors when judging the sourness of a fruit:

* Fruit type: Some fruits are naturally more acidic than others (e.g., lemons, limes).

* Variety: Different varieties within a species can have varying acidity levels.

* Ripeness: Unripe fruits are often sourer than ripe fruits.

* Growing conditions: Sunlight, temperature, and soil composition can influence fruit acidity.

So, while a green color may sometimes suggest a sour taste, it's not a reliable indicator.