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Rich in vitamins and fiber, contains natural sugars
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
15.5g
· 91%
Protein
0.8g
· 5%
Fat
0.3g
· 4%
Fiber
2.2g
Vitamins
Vitamin C
28mg · 31% DV
Folate
28µg · 7% DV
Biotin
1.5µg · 5% DV
B2
0.05mg · 4% DV
Minerals
Potassium ⭐
210mg · 6% DV
Magnesium
13mg · 3% DV
Phosphorus
20mg · 3% DV
Calcium
18mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
They work well for either, depending on what you pair them with. On their own they are light, but combining them with yogurt, kefir, nuts, or oats can make the meal feel more balanced and filling.
Before exercise, they can be a practical source of easy-to-digest carbohydrate. After exercise, pairing them with a protein source such as yogurt or milk usually makes for a more balanced recovery snack.
Cut mixed fruit is usually best eaten within 1 to 2 days when refrigerated. Very ripe fruit softens and releases juice faster, so storing it in a sealed container helps preserve quality.
Yes, they can be frozen. Once thawed, the texture will be softer, so they are usually best used in smoothies, yogurt bowls, or cooked fruit dishes.
Usually not; for most healthy people, eating different fruits together is not a problem. People with sensitive digestion may notice bloating if the mix is very ripe, very fibrous, or eaten in a large portion.
Very ripe fruit spoils faster because it contains natural sugars and plenty of moisture. Warm temperatures, bruising, and leaving cut fruit exposed all speed up that process.
Adding protein and fat can make them more satisfying. Good options include yogurt, cottage cheese, kefir, nuts, seeds, or nut butter.
Lemon juice can help slow browning in some fruits. It also balances sweetness and gives very ripe fruit a fresher taste.
Whole or chopped fruit keeps more of its natural fiber structure and requires chewing. Juice is usually lower in fiber and is easier to drink quickly, which can make larger amounts easier to consume.
People monitoring blood sugar, those with sensitive stomachs, and anyone with fruit allergies should pay closer attention. People with medical conditions that affect potassium or fluid balance may also need individualized advice.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.