Fruit

Fruit is a broad category with significant differences for gout management. Most fruits are naturally low in purines and provide water, vitamins, and antioxidants, making them generally safe. However, fruits high in fructose—such as apples, pears, watermelon, and dried fruits—can raise uric acid levels because fructose metabolism increases purine breakdown and uric acid production. Cherries, on the other hand, have been associated with lower gout flare risk, though the effect is modest. Berries, citrus fruits, and melons are lower in fructose and are excellent choices. Portion size matters: even moderate-fructose fruits like bananas or grapes can add up if eaten in large amounts. For people with gout, aim for 2–3 servings of fruit daily, favoring low-fructose options. Fresh or frozen fruit is preferable to juices or dried fruit, which concentrate fructose and sugar. If you have frequent flares or high uric acid, limit high-fructose fruits and monitor your response. Always balance fruit intake with other low-purine foods and stay well-hydrated to help your kidneys excrete uric acid.