Pear

Pear carries sorbitol on top of a fructose excess, which makes it two problems at once rather than one. Peeling does nothing - both sit in the flesh. It is the fruit most likely to be tolerated in a bite and not in a portion, and the gap between the two is small. Muir puts the pear among five fruits of 41 with more fructose than glucose, so one of the letters this axis stands for is measured rather than assumed for it.

Pear carries more sorbitol than almost any other common fruit, which is why it is usually the first thing dropped in a polyol elimination. Peeling does not help - it sits in the flesh.

Pear carries more fructose than glucose and adds sorbitol on top - two poorly absorbed sugars in one fruit. That combination is why pear is usually the first thing removed and the last thing reintroduced. Muir puts the pear among the five fruits of 41 with fructose in excess of glucose; the same study measured sorbitol in fifteen fruits at 0.53 to 5.99 grams per hundred without saying which fifteen. Two mechanisms in one fruit is why it sits where it does.

Peeled ripe pear is the reference low-salicylate fruit, the one elimination diets start from. The peel is where the salicylate is, so juice made with skin on does not qualify.

Pear is low in oxalate, eaten peel and all - and the peel is not where this axis points. A soft ripe pear and a firm cooking pear give the same answer here.

A pear is eaten ripe, out of hand - and it ripens off the tree, fast.

Pear is one of the five fruits Nie measured for heavy metals across China's main growing areas. No figure is published for the pear on its own: the study ranks the five, putting the jujube and the peach highest and the grape lowest, with the pear in neither group. Nickel led the four metals it measured, and the five fruits together supply no more than 1.1 per cent of the tolerable daily intake.