From Professor Walter J Veith's book Diet and Health

Acid and Alkaline Ash Food Groups - Graph
The figures in brackets represents the percentage of acid or alkalinity

High Acid (15-40) Meats bacon, beef, chicken, crabs, eggs, fish, ham, lamb, liver, lobster, mutton, oyster, pork, turkey, veal.	High alkaline (16-37) Dried fruits apricots, figs, raisins Fruits olives Sweetner molasses Vegetables beet greens, Swiss chard, dandelion greens.
Medium acid (2.0-11) Grains and legumes barley, corn, lentils, oats, peanuts, rice, rye, wheat. Nuts Brazil nuts, walnuts. Dairy products cheese (hard and soft)	Medium alkalinity (5-15) Fresh fruits Most fruits including: apricots, bananas, blackberries, cantaloupe, cherries, currants, dates (dried), lemons, limes, loganberries, mango, nectarines, oranges, peach, persimmons, pineapple, raspberry, tangerine. Vegetables Most vegetables including: beets, carrots, celery, cucumber, kale, kohirabi, lettuce, parsnips, potato, pumpkin, sauerkraut, sweet potato, tomatoes, water cress. Legumes lima beans, navy beans, peas. Nuts almonds, chestnuts, coconuts.
Low acid (1-2) Fruits cranberries, plums. Fats butter, cream, oils.	Low alkalinity (0.1-5) Fresh fruits apple, blue berries, gooseberries, pear, strawberries, watermelon. Grains millet. Legumes kidney beans, snap beans, soya beans. Vegetables asparagus, broccoli, cabbage, cauliflower, eggplant, okra, onions, peppers, radish, squash, turnip.

Compatible Combinations of Plant Foods - Graph

Some fruits and vegetables should not be eaten together, as they can react and cause digestive issues.