Fruits
The Foods (31)
Pears
Sorbitol, fiber and water make pears a gentle, reliable food for constipation, with further research on gut microbes, heart and blood sugar.
Read the deep dive →Kiwifruit
Rich in vitamin C, kiwifruit eased constipation in a large randomized trial and is lower in FODMAPs, so gentler than prunes.
Read the deep dive →Bananas
One of the oldest cultivated fruits, first grown in New Guinea, best known for potassium and studied for blood pressure, digestion and energy.
Read the deep dive →Prunes
Dried plums, the best-studied food for constipation, which also have human trials showing preserved bone density in postmenopausal women.
Read the deep dive →Blueberries
Native North American berries among the most studied foods, rich in anthocyanins and researched for brain, heart and blood-sugar health.
Read the deep dive →Tomatoes
An Andean nightshade fruit and the best-known source of lycopene, studied for heart, skin and cancer research, with cooked versus raw compared.
Read the deep dive →Pomegranate
Among the oldest cultivated fruits, prized for its jewel-like seeds and polyphenols studied for heart health, inflammation and aging.
Read the deep dive →Avocado
A Mesoamerican fruit that gets most of its calories from monounsaturated fat, studied for heart health and for boosting nutrient absorption.
Read the deep dive →Grapefruit
A tart, low-sugar citrus rich in vitamin C, best known for interacting with many common medications, sometimes dangerously.
Read the deep dive →Papaya
Soft tropical fruit with fiber, water and the protein-digesting enzyme papain, known for easing digestion and rich in vitamin C and carotenoids.
Read the deep dive →Figs
Traditionally eaten for constipation, dried figs are very high in fiber and one of the better plant sources of calcium.
Read the deep dive →Apples
A crunchy tree fruit whose skin holds most of its fiber and polyphenols, linked in research to better heart and blood-sugar markers.
Read the deep dive →Raspberries
Red berries among the highest-fiber, lowest-sugar fruits, rich in vitamin C and ellagitannins; the page also debunks the raspberry-ketone pill myth.
Read the deep dive →Blackberries
Glossy bramble fruits packed with anthocyanins, ellagitannins and fiber, studied for brain aging, heart health and blood-sugar control.
Read the deep dive →Watermelon
About 92 percent water, this African vine fruit holds more lycopene than raw tomato, plus citrulline, which the body turns into nitric oxide.
Read the deep dive →Dates
Sweet, chewy fruit of the date palm, dense in sugar, fiber and minerals, with small studies on blood sugar and late-pregnancy labor.
Read the deep dive →Plums
Colorful stone fruits whose dark skins hold some of the richest antioxidant pigments of any common fruit; covers fresh plums versus prunes.
Read the deep dive →Strawberries
Water-rich berries with about as much vitamin C per cup as an orange, studied for heart health, steadier blood sugar and healthy aging.
Read the deep dive →Rhubarb
A tart stalk vegetable cooked like a fruit; its leaves are toxic, and the page covers the stalks' nutrients, oxalates and laxative reputation.
Read the deep dive →Guava
Gram for gram, this tropical fruit holds several times the vitamin C of an orange, plus fiber, folate and lycopene in red types.
Read the deep dive →Pineapple
A tropical multiple fruit rich in vitamin C and manganese, carrying bromelain, an enzyme studied for swelling, sinus congestion and recovery.
Read the deep dive →Cranberries
Tart bog berries long used for bladder health; trials on urinary-infection prevention are mixed, and the page covers oxalate and warfarin cautions.
Read the deep dive →Oranges
The familiar sweet citrus, supplying most of a day's vitamin C plus hesperidin and other flavonoids studied for blood vessels and the heart.
Read the deep dive →Cherries
Sweet and tart stone fruits colored by anthocyanins; most gout, sleep and exercise-recovery research used tart cherries or their juice.
Read the deep dive →Persimmon
Orange autumn fruit in crisp Fuyu and soft Hachiya types, rich in carotenoids and tannins, with a caution about stomach bezoars.
Read the deep dive →Grapes
An ancient vine fruit whose skins and seeds carry resveratrol and anthocyanins; the page separates real heart research from French-paradox hype.
Read the deep dive →Passionfruit
Egg-sized South American vine fruit with tart, seed-filled pulp; because the seeds are eaten, it is exceptionally high in fiber and vitamin C.
Read the deep dive →Cantaloupe
A netted, orange-fleshed muskmelon that is about ninety percent water, supplying vitamins A and C, with a real food-safety note on its rind.
Read the deep dive →Peaches
Juicy summer stone fruit first domesticated in China, light and hydrating, with modest vitamin C, beta-carotene and skin antioxidants.
Read the deep dive →Apricots
Small orange stone fruit rich in beta-carotene, eaten fresh or dried; the page also covers the kernel, amygdalin and the laetrile story.
Read the deep dive →Mango
Called the king of fruits, this cashew-family stone fruit supplies vitamins C and A plus mangiferin, with a skin-sensitivity note on urushiol.
Read the deep dive →Whole fruit, eaten with its fibre and — where the skin is edible — its skin. The pages here cover what each fruit actually contains, how ripeness and storage change it, and where the common claims are stronger or weaker than they sound.