What Fruit Is Highest in Sorbitol?

November 18, 2025 •

3 min read

Prunes consistently rank as one of the fruits with the highest concentration of sorbitol, containing between 11.2 and 15.5 grams per 100g. This article explores what fruit is highest in sorbitol, detailing the content in various fruits and the effects it can have on digestion.

Quick Summary

This guide details the fruits with the highest sorbitol content, highlighting dried fruits like prunes. It explains sorbitol's role as a sugar alcohol and its effects on the digestive system, which is crucial for managing dietary intolerances and gut health.

Key Points

Highest Sorbitol Fruit: Prunes (dried plums) are the fruit with the highest concentration of sorbitol, containing 11.2–15.5 g per 100g.
Dried vs. Fresh: The drying process significantly increases the sorbitol content, making dried fruits like prunes, apricots, and pears far richer sources than their fresh counterparts.
Digestive Effects: Sorbitol is a sugar alcohol that is poorly absorbed and can cause gas, bloating, and diarrhea in sensitive individuals due to its laxative properties.
Common Culprits: Other fresh fruits high in sorbitol include apples, pears, peaches, and cherries.
Beyond Fruit: Sorbitol (E420) is also used as an artificial sweetener in many processed foods, including diet products and chewing gum.
For Intolerance: Those with sorbitol intolerance or IBS should monitor or limit their intake of high-sorbitol fruits and processed foods to manage symptoms effectively.
Managing Intake: Limiting high-sorbitol fruits and choosing low-sorbitol alternatives like citrus or bananas can help alleviate digestive issues.

Sorbitol, a type of sugar alcohol, is a naturally occurring carbohydrate found in many fruits. It is not fully absorbed by the small intestine and, in high quantities, can cause gastrointestinal distress. For individuals with sorbitol intolerance or following a low-FODMAP diet, knowing which fruits have the highest concentrations is essential for managing symptoms.

The Top Contender: Prunes

The undisputed champion for the highest naturally occurring sorbitol content is the prune, or dried plum. The drying process concentrates the sugars and sugar alcohols, significantly increasing the amount of sorbitol per 100 grams compared to their fresh counterparts. A single serving of prunes can provide a substantial dose of sorbitol, contributing to its well-known laxative effect.

Other Fruits with High Sorbitol Levels

While prunes lead the pack, several other fruits contain notable amounts of sorbitol. These are often stone fruits, but some berries and pome fruits also make the list.

Dried Fruits: In general, the drying process intensifies the sorbitol content of many fruits. Dried apricots, dried pears, and raisins are all considerably higher in sorbitol than their fresh versions.
Fresh Fruits: Apples and pears are two common fresh fruits with significant sorbitol levels. The concentration can vary depending on the specific apple variety and ripeness. Cherries, plums, and peaches are also known to be high in this sugar alcohol.

Why High Sorbitol Intake Affects Digestion

Sorbitol's effect on digestion is a direct result of how the body processes it. Since it is poorly absorbed, it travels to the large intestine where gut bacteria ferment it. This fermentation process can produce gas, leading to symptoms like bloating, cramping, and diarrhea in sensitive individuals. Sorbitol also has an osmotic effect, drawing water into the colon and further contributing to its laxative properties. For this reason, high-sorbitol foods are often used to relieve constipation but must be managed carefully by those with intolerances.

A Comparative Look at Sorbitol Content


Fruit (per 100g)	Form	Sorbitol Content (g)	Notes
Prunes	Dried	11.2–15.5	Highest concentration due to drying.
Pear	Dried	~8.1	Considerably more than fresh pear.
Dried Apricot	Dried	~6	Sweet and high in sorbitol.
Apple	Fresh	1.5–4.5	Varies by cultivar and ripeness.
Pear	Fresh	2.8–3	Significant sorbitol content, also contains fructose.
Peach	Fresh	1–2.7	Contains both sorbitol and mannitol.
Cherries	Fresh	1.5–2	Fresh cherries contain moderate levels.
Plum	Fresh	2–2.4	Lower sorbitol content than its dried form (prune).

Managing Sorbitol in Your Diet

For most people, a moderate intake of sorbitol-rich fruits is harmless and can even be beneficial for regularity. However, if you experience gastrointestinal issues, especially from conditions like Irritable Bowel Syndrome (IBS), a low-FODMAP diet may be necessary. This dietary approach restricts the intake of fermentable carbohydrates, including polyols like sorbitol.

To manage your sorbitol intake:

Monitor Your Symptoms: Pay attention to how your body reacts to different high-sorbitol fruits. Some people can tolerate small amounts, while others are more sensitive.
Read Labels: Be aware that sorbitol is also used as an artificial sweetener (E420) in many sugar-free products, such as chewing gum, candies, and diet foods. These can also contribute to your overall intake.
Opt for Low-Sorbitol Alternatives: If you need to avoid high-sorbitol fruits, consider low-FODMAP alternatives like citrus fruits (oranges, clementines), bananas, strawberries, and blueberries in moderation.

Conclusion

For those seeking to identify the fruit highest in sorbitol, dried plums, or prunes, are the clear answer. Their concentrated form provides a powerful dose of this sugar alcohol, which is beneficial for relieving constipation but can cause digestive upset in those with intolerance. By understanding the sorbitol content of different fruits and recognizing the effects it has on the body, individuals can make informed dietary choices to support their digestive health. For more specific dietary guidance related to FODMAPs and food intolerances, consulting with a registered dietitian is always recommended.

This content is for informational purposes only and does not constitute medical advice. Please consult a healthcare professional for specific health concerns or before making dietary changes. For evidence-based guidelines, the Monash University FODMAP Diet App is a key resource for FODMAP content in foods.

Frequently Asked Questions

Prunes, which are dried plums, are the dried fruit with the highest sorbitol content. Research shows prunes can contain between 11.2 and 15.5 grams of sorbitol per 100 grams.

Sorbitol is a type of sugar alcohol, or polyol, that is naturally synthesized by plants and found in many fruits. It serves various metabolic functions in the plant but is poorly absorbed by the human digestive system, particularly the small intestine.

Yes, the sorbitol content in fruits can vary based on the type of fruit, specific cultivar, and ripeness. The drying process also significantly concentrates sorbitol, which is why dried fruits contain much higher amounts per gram.

Yes, in large amounts, the sorbitol in fruit can cause gastrointestinal issues like bloating, cramping, and diarrhea, especially in individuals with a sorbitol intolerance. This is due to its incomplete absorption and fermentation in the large intestine.

Yes, fruits generally low in sorbitol include most berries (strawberries, raspberries, blueberries in moderation), citrus fruits (oranges, lemons), and bananas.

A sorbitol intolerance can be diagnosed by a healthcare provider, often using a hydrogen breath test. If you suspect an intolerance, it is recommended to consult a doctor or registered dietitian for proper diagnosis and management.

Sorbitol is also used as an artificial sweetener (E420) in many processed foods, including 'sugar-free' products like chewing gum, mints, diet drinks, and some cough syrups.