What Fruits Have Sulphites in Them?
Sulphites, also known as sulfur dioxide (SO2), are a group of sulfur-based compounds that are widely used as preservatives in the food industry. Their primary functions include preventing browning, inhibiting bacterial growth, and extending shelf life. While most fresh fruits contain negligible levels of naturally occurring sulphites, certain fruits are a different story, particularly after processing or in specific exotic varieties.
The Role of Sulphites in Dried Fruits
Dried fruits are the most significant source of added sulphites in the fruit category. The addition of sulphur dioxide is crucial for several reasons, including maintaining the fruit's color, preventing mold growth, and inhibiting oxidation.
Fruits with High Added Sulphites
- Dried Apricots: Often treated with high levels of sulphites to preserve their bright orange color. The untreated, sulfite-free versions are typically darker brown.
- Dried Mango: Similar to apricots, sulphites are used to keep dried mango slices from turning brown and to prolong their shelf life.
- Dried Apples and Pears: Many commercially dried versions of these fruits contain sulphites for color and preservation, unless they are specifically labeled as sulfite-free.
- Golden Raisins and Sultanas: The golden color of these dried grapes is often achieved through sulphite treatment. Regular, dark raisins and sultanas may contain lower or no added sulphites, though it is still important to check labels.
Fresh and Exotic Fruits with Sulphites
While the use of sulphites on fresh produce is largely prohibited in many regions, some naturally occurring sulphites can be found, and cross-contamination can occur. Studies have also identified detectable levels in certain imported exotic fruits.
Natural and Rare Sulphite Sources
- Grapes: Sulphites are naturally present on grape skins and are a byproduct of the fermentation process, which is why they are found in wine. Grapes are sometimes sprayed with sulfur as a pesticide, though this must be done weeks before harvest.
- Lychee, Longan, and Cherimoya: A Canadian Food Inspection Agency (CFIA) study found detectable sulphite levels in imported fresh samples of these exotic fruits. This was more prevalent in the rind but also found in the flesh.
Comparison: Sulphites in Fresh vs. Dried Fruit
| Feature | Fresh Fruit (typically) | Dried Fruit (often) |
|---|---|---|
| Sulphite Source | Negligible natural levels; potentially trace amounts from pesticides or contamination. | Added preservatives (e.g., sulphur dioxide) for color and shelf life. |
| Sulphite Concentration | Very low, often below the 10 ppm labeling threshold. | Can be significantly high, especially in brightly colored varieties. |
| Labeling | Generally not required, as concentrations are low. The use of added sulphites is banned in many countries. | Mandated for packaged foods when concentrations exceed 10 ppm. |
| Impact on Sensitivities | Minimal to no risk for sensitive individuals, unless rare exceptions apply. | High risk for asthmatics and other sensitive individuals, potentially causing allergic-like symptoms. |
| Sulfite Form | Mostly bound or in inactive forms. | Can be in a more reactive, free form, which can trigger stronger reactions. |
Navigating Sulphite-Free Fruit Options
For those with sulphite sensitivity, managing dietary intake requires careful attention to product labels. The good news is that many fruits are safe and readily available.
- Sulphite-Free Dried Fruit: Specialty stores and organic brands often carry sun-dried or air-dried fruit that does not contain added sulphites. These products may appear darker than their preserved counterparts.
- Certified Organic Produce: Certified organic fresh and dried fruits are generally a safer choice for avoiding added sulphites. Regulations often prohibit the use of synthetic sulphite preservatives.
- Read Labels Diligently: For pre-packaged products, always check the ingredient list for 'sulfur dioxide', 'sulphites', or codes E220-E228.
What About Fruit Juices and Other Products?
Beyond whole and dried fruit, sulphites can also appear in other fruit-based products. Bottled lemon and lime juice, grape juice, and certain fruit concentrates can contain sulphites. Wine is also a well-known source, with sulphites acting as both an antioxidant and antimicrobial agent. Always read labels for juices, cordials, and other processed fruit items to confirm their sulphite content.
Conclusion
While fresh fruits are generally safe for those with sulphite sensitivities, a significant portion of commercially available dried and processed fruit products contain added sulphites as a preservative. Key fruits to watch out for include dried apricots, mangoes, golden raisins, and specific imported exotic fruits like lychee and longan. Reading labels is the most reliable method for identifying sulphite content in packaged foods, allowing sensitive individuals to make informed dietary choices and avoid adverse reactions. The distinction between bound sulphites in dried fruit and the more reactive free sulphites in products like wine is also important for understanding potential reactions. For more detailed information on food additives and labeling regulations, you can refer to authoritative sources like the Food Standards Australia New Zealand website.
Note: While some dried fruits like prunes, dates, and figs may be less likely to have added sulphites, some varieties might still be treated or contain higher natural levels, so checking the ingredient list is always the safest practice.
