Is atemoya high in histamine?

Histamine status

Safe

Find out whether atemoya is high or low in histamine, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.

Related checkers

Compare atemoya across criteria

Histamine LiberatorsSafe FODMAPsAvoid FructansSafe GOSSafe FructoseNo data PolyolsNo data

Sensitivity notes

Why histamine food checker matters

Histamine is a compound naturally present in many foods, especially aged, fermented, or preserved items. In sensitive individuals, excess histamine can cause headaches, flushing, hives, digestive issues, and other symptoms. Your body normally breaks down histamine, but some people have reduced capacity to do so.

Focus on fresh foods - histamine builds up as food ages
Cook and eat meals fresh; avoid leftovers sitting more than 24 hours
Be cautious with fermented foods, aged cheeses, and cured meats

Triggers

HistamineSafe

Histamine LiberatorsSafe

FODMAPs

FructansSafe

GOSSafe

Fructose

Polyols

GlutenSafe

LactoseSafe

Dairy ProteinsSafe

NightshadesSafe

SalicylatesSafe

OxalatesSafe

NickelSafe

SulfitesSafe

NitritesSafe

GlutamatesSafe

TyramineSafe

CaffeineSafe

LectinSafe

Low FermentationSafe

Diets

GlutenFit

InflammationFit

VeganFit

VegetarianFit

Paleo AIPFit

MediterraneanFit

DASH DietFit

EoE CompatibleFit

FODMAPsAvoid

Low FermentationFit

Priority ingredient notes

Serving size, prep, and portion notes for atemoya

Atemoya is a deliberate cross between cherimoya (Annona cherimola) and sugar apple (Annona squamosa), first raised in Florida in 1908, and that parentage is the most useful thing to know about it. Our grades currently read clean straight down the column: A for histamine, tyramine, salicylates, oxalates, nickel, gluten, lactose, free glutamates, sulfites, nightshades and lectins, with nothing flagged anywhere. Treat the FODMAP picture with more caution than that suggests. Total FODMAPs, excess fructose and polyols are unrated for atemoya rather than tested low, and both parent fruits carry heavy grades: cherimoya is E for FODMAPs and polyols with D for excess fructose, and sugar apple is D, D and C. A fruit that tastes this sugary and custardy and sits genetically between those two is unlikely to be a low FODMAP outlier, so if you have IBS or fructose malabsorption, start with a small portion and log it rather than trusting the unrated columns. The other thing atemoya inherits is the Annona seed rule. Analysis of atemoya leaves, pulp and seeds found annonaceous acetogenins including annonacin, annonisin and bullatacin concentrated overwhelmingly in the seeds, with only trace amounts in the pulp. Scoop the flesh, spit every seed out whole, and never blend an atemoya.

Watch for

Its FODMAP grades are unrated, not low. Both parent species are graded high, so the safe assumption for a sensitive gut is that atemoya behaves like a sugary tropical fruit until your own log tells you otherwise / Never put atemoya through a blender, juicer or food processor. The seeds hold the acetogenins and blending is exactly what converts a seed you would have spat out into a real exposure / The seeds are hard, black and not edible at any ripeness. Swallowing one whole and intact by accident is a different matter from chewing or crushing one, but the rule is to spit them out / If cherimoya or sugar apple has upset you before, atemoya is not a safer substitute for either. It is literally the hybrid of the two, and the same sugar and polyol load is the likeliest reason any of the three bothers you / Ripeness is judged by give rather than colour. Atemoya softens after picking and turns from firm and flavourless to sweet and creamy over a few days, then quickly goes past it into a fermented sourness that is worth avoiding on an amine sensitive diet

Swap ideas