🥭 Tropical Fruits
Tropical and subtropical fruits. Based on Harvard T.H. Chan SPH oxalate data (2024).
37 foods in this collection
Tropical fruits — mango, pineapple, papaya, kiwi, guava — are mostly low in oxalate, with kiwi the main exception sitting in the moderate range. The practical consideration for this group is serving form rather than the fruit itself: dried tropical fruit concentrates oxalate and sugar, and juices do the same. Eaten whole and portioned, tropical fruit is a safe way to add variety to a stone diet. Mango and pineapple are near-zero options.
🍽️ Foods in This Collection
❓ Frequently Asked Questions
How many foods are in the Tropical Fruits category?
There are 37 foods in the Tropical Fruits collection in our database, all with oxalate data from Harvard T.H. Chan SPH (2024).
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.
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.
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.