Which apples are low in salicylates?

January 8, 2026 •

3 min read

Salicylates are naturally occurring plant chemicals produced as a defense mechanism, with levels varying significantly between different fruit species and even cultivars. For individuals with salicylate sensitivity, this means some apples are far more problematic than others, making variety choice a crucial factor in managing symptoms.

Quick Summary

Certain apples are better for those with salicylate intolerance, particularly varieties like Golden Delicious and Red Delicious when peeled. Research suggests that preparing apples by peeling and ripening them can help lower their salicylate concentration.

Key Points

Variety is key: Some apple varieties, like Golden Delicious and Red Delicious, are naturally lower in salicylates than others.
Peeling is crucial: The highest concentration of salicylates is found in the apple's skin, so peeling is the most effective way to reduce the content.
Conflicting Granny Smith data: Studies offer conflicting information on Granny Smith apples; some find them negligible while others rate them high in salicylates.
Ripeness matters: Selecting fully ripe apples can help as salicylate levels tend to decrease with ripeness.
Consider other fruits: If apples are still an issue, alternatives like peeled pears and bananas are generally very low in salicylates.
Listen to your body: Individual tolerance varies. Introduce a small, peeled portion of a low-salicylate apple first to assess your personal reaction.

Understanding Salicylates and Food Sensitivity

Salicylates are organic compounds found in a wide variety of plant-based foods, spices, and even some medications. For most people, consuming salicylates is harmless and they are even associated with anti-inflammatory benefits. However, individuals with salicylate sensitivity, a non-allergic hypersensitivity, can experience adverse reactions from even small amounts of these compounds. Symptoms can include hives, asthma, nasal congestion, and digestive issues. The concentration of salicylates in a fruit can be influenced by several factors, including the specific variety, its ripeness, and how it is prepared.

The Role of Apple Varieties in Salicylate Content

Not all apples are created equal when it comes to salicylate levels. Several studies have shown significant variation in salicylate concentration among different apple cultivars. In general, sweeter and less acidic apples tend to contain lower levels of salicylates than tart varieties. This variation is a key consideration for anyone managing a low-salicylate diet.

Preparation Methods to Reduce Salicylates

One of the most effective strategies for reducing the salicylate load of apples is in how they are prepared.

Peeling the skin: Salicylates are highly concentrated in the skin and just underneath it. Research has demonstrated that peeling an apple, such as a Pink Lady, can significantly reduce its salicylate content. For varieties like Golden Delicious, peeling is critical for it to be considered low-salicylate.
Ensuring ripeness: Ripeness plays a role in salicylate concentration. As a fruit ripens, its salicylate content generally decreases. Choosing fully ripe apples can therefore be beneficial.
Cooking: While heat processing for canning does not appear to significantly affect salicylate content, stewing or baking apples might be a gentler way for sensitive individuals to consume them, as the softer texture may be easier to digest.

Comparison of Salicylate Levels in Apple Varieties

Understanding the relative salicylate content of different apple types is essential for safe consumption. Below is a comparison of common varieties based on multiple studies, noting that results can sometimes vary between research due to testing methods and growing conditions.


Apple Variety	General Salicylate Level	Preparation Notes	Sources
Golden Delicious	Low to Moderate (especially when peeled)	Often listed as low when peeled; the peel itself is higher in salicylates.	,
Red Delicious	Low (especially when peeled)	Considered low-salicylate when peeled; peel contains higher concentrations.	,
Granny Smith	Variable (Ranges from negligible to high)	Conflicting reports exist; some studies show low levels while others classify it as high. Proceed with caution.	,
Pink Lady	High (Unpeeled), Moderate (Peeled)	The peel has high salicylate content, peeling drastically reduces the level.
Fuji	High	Listed as a high salicylate apple by some therapeutic lists.
Bonza	High	Listed as a high salicylate apple by therapeutic lists.

It is important to remember that these are general guidelines, and individual tolerance can vary greatly. Starting with a small, peeled piece of a low-salicylate variety is a recommended approach for testing tolerance.

Other Low-Salicylate Fruits to Consider

For those with severe sensitivity, it may be beneficial to explore other fruits that are generally considered to be low in salicylates. These can provide nutritional variety without the risk of triggering symptoms. Some options include:

Pears: Peeling ripe pears makes them a very safe option.
Bananas: Considered one of the safest fruits for a low-salicylate diet.
Papaya: Another fruit typically well-tolerated by sensitive individuals.

For a more comprehensive resource on salicylate content in a wider range of foods, the Sydney Local Health District provides research on the topic: https://www.slhd.nsw.gov.au/rpa/allergy/research/salicylatesinfoods.pdf

Conclusion

For those navigating a low-salicylate diet, the good news is that apples don't have to be completely off-limits. By choosing specific varieties known for lower salicylate levels and employing proper preparation methods, such as peeling, you can enjoy this versatile fruit with reduced risk. Golden Delicious and Red Delicious are generally safer bets, particularly when peeled. It is wise to introduce new fruits slowly and monitor your body's reaction. By being selective and mindful of preparation, you can confidently integrate certain apples into your sensitive diet, ensuring both variety and symptom management.

Disclaimer

This article is for informational purposes only and should not replace professional medical advice. Individuals with salicylate sensitivity should always consult with a doctor or registered dietitian before making significant changes to their diet.

Frequently Asked Questions

Peeled Golden Delicious and peeled Red Delicious are generally considered the safest apple varieties for individuals on a low-salicylate diet. The peel contains the highest concentration of salicylates, so removing it significantly reduces the content.

No, an unpeeled Golden Delicious apple is not considered low in salicylates. For this variety to be safe for someone with a sensitivity, it must be peeled to remove the salicylate-rich skin.

Research on Granny Smith apples is conflicting. Some studies have found negligible levels, while others classify them as high in salicylates. Factors like ripeness, growing conditions, and different testing methods likely account for this variation, so it's best to proceed with caution.

Heating or cooking, as in the process of canning, does not appear to significantly affect the salicylate content of fruit. The primary method for reducing salicylates in apples is peeling, regardless of whether they are cooked or raw.

The most important step for minimizing salicylate content is to thickly peel the apple's skin. This is where the majority of the compounds are concentrated, and removing it is far more impactful than cooking or choosing a particular variety.

No, not all apple varieties are high in salicylates. As demonstrated by differing levels in Golden Delicious and Granny Smith (peeled), there is considerable variation among apple varieties. The key is to know which varieties to choose and how to prepare them.

Yes, some sources indicate that as fruit ripens, its salicylate content may decrease. For best results, choose ripe apples of low-salicylate varieties and always peel them.