🍑 Stone Fruits
Stone fruits. Based on Harvard T.H. Chan SPH oxalate data (2024).
9 foods in this collection
Stone fruits — peaches, plums, apricots, cherries, nectarines — are consistently low in oxalate when fresh, which makes them dependable additions to a stone diet. The pattern flips with drying: dried apricots, prunes, and raisins concentrate oxalate into small servings and move into the moderate range. Fresh stone fruit in season is a near-free choice; the dried versions are the ones to portion. The name is a coincidence — these fruits are not linked to kidney stone risk by their name.
🍽️ Foods in This Collection
❓ Frequently Asked Questions
How many foods are in the Stone Fruits category?
There are 9 foods in the Stone Fruits collection in our database, all with oxalate data from Harvard T.H. Chan SPH (2024).
Which foods in this category should I avoid?
Scan for the 🔴 markers below. These are the high-oxalate foods in this category. But keep in mind — one high-oxalate food doesn't mean the whole category is off-limits.
How should I prepare these foods?
Preparation method matters. Boiling and draining can reduce oxalate in many vegetables. Steaming and roasting have less effect. Check individual food pages for specific tips.
What's the lowest-oxalate option in this category?
Browse the list below — the cards show oxalate per serving for each food. Safe foods (🟢) are your best bets.