Dried fruit (Not Further Specified) is best consumed only in moderation for people with gout. While dried fruits retain the vitamins, minerals, and antioxidants of fresh fruit — which can help reduce oxidative stress and inflammation — the drying process concentrates natural sugars, particularly fructose. High fructose intake is known to raise uric acid levels by increasing purine metabolism, which may increase gout flare risk. Additionally, dried fruit is calorie-dense and can contribute to weight gain if overconsumed; excess weight is a major risk factor for gout. Choose lower-sugar options (e.g., dried apricots, prunes) over sugar-preserved fruits (like candied pineapple or sweetened cranberries), and limit portions to about 1/4 cup (a small handful) per serving.

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