atemoya
Fruit
Is atemoya high in oxalates?
Is atemoya high or low in oxalates? See its exact rating, how much counts as a portion, and its FODMAP, salicylate, oxalate and diet compatibility in one place.
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Sensitivity notes
Why oxalates food checker matters
Oxalates are compounds found in many plant foods that can bind with calcium to form crystals. High oxalate intake may contribute to kidney stones in susceptible individuals and can cause other symptoms in those with oxalate sensitivity.
- Stay well-hydrated to help prevent oxalate crystal formation
- Pair high-oxalate foods with calcium-rich foods to bind oxalates
- Cooking and boiling can reduce oxalate content in some foods
- Spread oxalate intake throughout the day rather than one large dose
- Consider probiotics - some gut bacteria break down oxalates
Sensitivities
What atemoya contains
FODMAPs
Histamine & Amines
Plant compounds
Irritants
Additives
Allergens
Diet fit
Where atemoya fits
Therapeutic diets
Lifestyle diets
Religious diets
What to know about 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
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Oxalates Guide
Everything you need to know about oxalates sensitivity and smart food choices.
Oxalates are compounds found in many plant foods that can bind with calcium to form crystals. High oxalate intake may contribute to kidney stones in susceptible individuals and can cause other symptoms in those with oxalate sensitivity.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Oxalates sensitivity:
View all safe options
These foods have moderate levels and may be tolerated in small amounts:
These foods are high in oxalates and may trigger symptoms:
View full list
If you're sensitive to Oxalates, consider these strategies:
- 1Stay well-hydrated to help prevent oxalate crystal formation
- 2Pair high-oxalate foods with calcium-rich foods to bind oxalates
- 3Cooking and boiling can reduce oxalate content in some foods
- 4Spread oxalate intake throughout the day rather than one large dose
- 5Consider probiotics - some gut bacteria break down oxalates
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
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Get the AppFAQ
Is atemoya high in Oxalates?
Oxalates: low signal for most people.
Can I still eat atemoya if I'm sensitive to Oxalates?
Usually fine in normal portions.
What else should I check?
Check Keto, Low-carb, and Low Fibre next for a fuller picture.