Some fruits like watermelon, guavas, grapes, apples, mangoes etc. are sweet in taste while lemon, orange, raw mango, etc. are sour. Each fruit has a distinct taste which differs in some way from the taste of any other fruit. The question arises: why does every fruit have a characteristic taste?
In fact, the taste of any fruit depends on the compounds present in it. In general a fruit contains fructose (natural sugar), organic acids, vitamins, starch, proteins, minerals and cellulose. All these materials are in a mixed state inside the fruit and are found in different proportions in different fruits. Fruits having more fructose content taste sweeter, while those having more acids taste sour. Orange is a fruit which has almost equal quantities of fructose and acids hence it tastes both sweet and sour.
In general, raw fruits contain more acids but on ripening, the quantity of acid in them decreases and the amount of sugar increases. Hence raw mangoes are sour, but ripe ones are sweet. Raw bananas contain more of starch, but it gets converted into fructose when the fruit ripens.
During the process of ripening, chemical changes take place inside the fruit by which the quantity of sugar increases thus adding to the sweetness of the fruit.
You will notice a difference of taste even in two fruits of the same kind. Two apples or two mangoes do not always taste alike. This is so because there are many varieties of the same fruit and also the variations in the quality of soil, climate, growing technique, manure, water etc. change the proportion of the compounds inside the fruit resulting in the difference of taste.
Sour fruits like lemons; do not taste sweet even after they are ripe, because of the presence of excessive amounts of acids.