Cherry

Cherry is notable for FODMAPs, sorbitol, salicylate and fructose. Clear on histamine, tyramine, sucrose, lactose, oligosaccharides, oxalates, gluten and nickel.

Yes — cherry is high in FODMAPs. Cherry: this fruit is high in FODMAPs because it holds more fructose than glucose - excess fructose, a poorly absorbed FODMAP. The load is dose-dependent, so a small serving is often tolerated where a large one is not. The sugars behind this were measured on this fruit, in a study of four - peach, apple, watermelon and cherry - by HPLC. What it settles for this axis is presence and absence rather than a level: sorbitol was found in peach, apple and cherry and not in watermelon, and sucrose in peach, apple and watermelon and not in cherry. It publishes ranges across the four, never a value for one, so it cannot set a FODMAP level by itself.

Yes — cherry is high in sorbitol. Cherry combines sorbitol with excess fructose, the same double load as apple. A handful crosses the threshold quickly because the fruit is small and easy to keep eating. Ma found sorbitol in the cherry and no sucrose at all in it, which is the unusual half of that result; across the three sorbitol-bearing fruits of the four the values ran 8.70 to 19.13 mg per gram, a range rather than a value for the cherry.

Cherry contains only low levels of salicylate. Cherries are eaten whole with the skin, which is why their salicylate is not lower still. Sweet varieties sit below sour ones, and ripe below underripe.

Cherry contains only low levels of fructose. Cherry carries fructose. It was one of four fruits measured by HPLC, and fructose was found in all four, from 5.79 to 104.01 mg per gram. The abstract gives that range across the four and no value for any single one. Amounts vary by brand and recipe, so always check the label of the exact product.