Is there a fruit that doesn't have vitamin C?

November 28, 2025 •

4 min read

While some canned or processed fruit products may contain zero vitamin C, nearly all fresh, raw fruits contain at least a trace amount of this important nutrient. The idea that a fresh fruit doesn't have vitamin C is a common nutritional misconception, but the quantity can vary drastically from one type to another.

Quick Summary

This article explores whether any fresh fruit lacks vitamin C, revealing that while all contain some, certain types have very low levels compared to others. It details specific fruits with minimal amounts, discusses why vitamin C content varies, and provides important context for understanding fruit nutrition.

Key Points

No Fresh Fruit is Completely Devoid of Vitamin C: Every fresh fruit, in its raw and natural state, contains at least a trace amount of vitamin C, despite some containing far less than others.
Processing Removes Vitamin C: Certain processed or canned fruit products can have zero vitamin C because the nutrient is destroyed by heat and exposure to oxygen during manufacturing.
Some Fruits Are Very Low in Vitamin C: Bananas, avocados, apples, pears, and watermelon are examples of fruits that are not significant sources of vitamin C compared to high-potency options like kiwi or oranges.
Low Vitamin C Doesn't Mean Unhealthy: Fruits with lower vitamin C content are still very nutritious, offering other vital nutrients like potassium, fiber, and healthy fats.
Eat a Variety of Fruits: A balanced diet includes a diverse range of fruits to ensure a broad spectrum of vitamins and minerals, rather than focusing solely on high-vitamin-C options.

All Fresh Fruit Has Vitamin C (But Some Have Only Trace Amounts)

It's a common assumption that all fruits are packed with vitamin C, thanks to the reputation of citrus fruits like oranges. However, the reality is a bit more nuanced. The question, 'is there a fruit that doesn't have vitamin C?' leads to a surprising and largely incorrect premise. Virtually every fresh, raw fruit contains at least a minimal or trace amount of vitamin C, also known as ascorbic acid. The confusion likely stems from the vast differences in concentration across various fruits. While a kiwi is a powerhouse of vitamin C, an apple or a pear contains comparatively small amounts.

Certain processing methods can lead to zero vitamin C content in some fruit products. For example, some heavily processed or canned fruits, or certain fruit-based beverages that contain very little actual fruit juice, may lose all of their original vitamin C due to heat and other processing techniques. However, when we talk about whole, natural fruit, the answer is a simple, no. All fresh fruits contain some level of vitamin C, even if it's not a significant source for your daily needs.

The Lowest Vitamin C Fruits

Several popular fruits contain very little vitamin C relative to high-potency options like kiwis, strawberries, or oranges. It's important to remember that 'low' in this context does not mean 'zero.' These fruits still provide valuable nutrients and should be part of a balanced diet.

Avocados: While a powerhouse of healthy fats, fiber, and other nutrients, a single avocado contains only a negligible amount of vitamin C.
Bananas: Known primarily for their potassium content, bananas offer a modest amount of vitamin C. A medium banana typically provides around 10 mg, which is a small fraction of the daily recommended value for adults.
Pears: A medium pear contains approximately 7 mg of vitamin C, making it one of the lower-tier fruits for this particular nutrient. Pears are, however, an excellent source of dietary fiber.
Apples: An apple a day might keep the doctor away for other reasons, but not for its vitamin C content. A medium apple has a relatively small amount, around 5-9 mg, depending on the variety.
Watermelon: Although hydrating, watermelon contains very low amounts of vitamin C. Its content is notably less than many other common fruits.

The Effect of Processing on Vitamin C

Vitamin C is a water-soluble vitamin that is easily degraded by heat and exposure to oxygen. This is why cooking and extensive processing can significantly reduce or completely eliminate the vitamin C content in fruit. The freshest fruits, especially when eaten raw, retain the most nutritional value.

Common Processing and its Impact

Canning: Fruits canned in heavy syrup often have zero milligrams of vitamin C listed, as the canning process destroys the vitamin.
Drying: The process of drying fruit, such as plums to make prunes or grapes to make raisins, also removes vitamin C.
Fruit Drinks vs. 100% Juice: Some beverages labeled as 'fruit drink' or 'cocktail' may contain minimal actual juice and often lack any meaningful vitamin C, unless fortified. Conversely, high-quality 100% juices can retain most of the vitamin C from the original fruit.

Comparison of Vitamin C Content in Common Fruits


Fruit (100g serving)	Vitamin C (mg)	Notes
Guava	~228 mg	One of the most vitamin C-rich fruits.
Kiwi	~85 mg (Green) / ~161 mg (SunGold)	Exceptionally high vitamin C content.
Orange	~53 mg	A classic and well-known source of vitamin C.
Strawberries	~59 mg	Excellent source, often consumed raw.
Banana	~10 mg	Much lower than other fruits, but not insignificant.
Apple	~6 mg	Lower concentration, but provides other antioxidants.
Pear	~7 mg	Similar to apple, with low vitamin C but high fiber.
Avocado	~8 mg	Very low, especially compared to its fat and fiber content.

Low Vitamin C Is Not Bad

The fact that a fruit has low vitamin C does not make it a less nutritious choice. Fruits like avocados, bananas, and pears are packed with other essential nutrients. Avocados offer healthy fats and fiber, bananas are an excellent source of potassium and vitamin B6, and pears provide substantial dietary fiber. A healthy diet emphasizes variety, and consuming a range of fruits ensures you receive a broad spectrum of vitamins, minerals, and other beneficial compounds.

Conclusion

To conclude, the notion that there is a fresh fruit with absolutely no vitamin C is inaccurate. All fresh, unprocessed fruits contain at least a small quantity. The key takeaway is the vast difference in concentration, with some fruits being excellent sources and others providing only minimal amounts. Processed and canned fruit products can have their vitamin C content destroyed, but in their natural state, all fruits offer some level of this vital nutrient. Focusing on a varied diet that includes both high and low vitamin C fruits is the best strategy for overall nutritional health.

Can you eat a fruit with no vitamin C? Unpack the mystery of what fruits are surprisingly low in this essential nutrient. Visit Harvard's T.H. Chan School of Public Health to learn more about the role of Vitamin C in your diet.

Frequently Asked Questions

Yes, it is true. Virtually all fresh, raw fruits contain at least a trace amount of vitamin C. The amount varies widely, but a complete absence is rare in unprocessed fruit.

Fruits with some of the lowest vitamin C levels include bananas, apples, pears, and avocados. However, they are rich in other valuable nutrients.

Yes. Vitamin C is sensitive to heat and light, so processing methods like canning, cooking, and drying can destroy much of its content. This is why canned fruits often contain zero vitamin C.

Not at all. Fruits with lower vitamin C levels often offer other significant health benefits. For example, bananas provide potassium, and avocados are rich in healthy fats and fiber. A balanced diet should include a variety of fruits.

The Kakadu plum holds the record for the highest natural amount of vitamin C, but among more commonly available fruits, kiwis and guavas are excellent sources.

The vitamin C content can be affected by the ripeness of the fruit. In some cases, vitamin C levels may decrease as the fruit fully ripens or is stored for prolonged periods after harvest.

To maximize your vitamin C intake, focus on a varied diet that includes plenty of high-vitamin-C fruits like citrus, kiwis, strawberries, and guava, consumed fresh and raw.

High-quality, 100% fruit juices, like fresh-squeezed orange juice, can be a good source of vitamin C. However, some fruit drinks contain minimal actual juice and are heavily processed, with little to no vitamin C unless fortified.