Peach

High FODMAP

By Michael EisenwasserUpdated October 6, 2026

Serving sizes

Peach changes rating with portion size. These are the amounts tested in the literature behind our ratings.

About ¾ medium (105g) Low
Larger portions Moderate
Much larger portions High

Excess Fructose

Peach is High FODMAP at a usual serving, though about ¾ medium (105g) is low, driven by Excess Fructose.

About ¾ medium (105g) is low.
Excess Fructose builds with the rest of the fruit, so larger portions are moderate and much larger portions are high.

Slice most of a peach over yogurt or oats and leave the last few slices for later.

Why peach is rated high

Peach is high FODMAP at an ordinary serve, and the driver is Excess Fructose, the surplus of fructose over glucose. About ¾ medium (105g) is low, larger portions are moderate and much larger portions are high, so most of a peach fits while a whole large one or a second fruit moves past the low serve.

What changes your risk

Serving size sets the level About ¾ medium (105g) is low, larger portions are moderate and much larger portions are high. Leaving a few slices behind is the practical way to stay at the low serve.
Canned, dried and nectar Canned peaches, dried peach and peach nectar are other forms of the same fruit, and they are not covered by the fresh serve of about ¾ medium (105g). Dried peach and nectar concentrate the fruit.
Stacking excess fructose Peach adds to honey, mango and apple, which carry excess fructose too, so a fruit salad or a honey drizzle builds the load faster than the peach alone.
Peach in sauces and drinks Peach iced tea, peach chutney and barbecue glazes with peach often add honey or onion as well.

Swaps

For the peaches and cream feel, try strawberries or raspberries with lactose-free yoghurt and a little maple syrup. Grilled pineapple replaces grilled peaches on the barbecue, and a pineapple and cucumber salsa stands in for peach salsa. In smoothies, a firm just-yellow banana with strawberries gives a thick, sweet base. Nectarine, plum, apricot and mango are not low FODMAP swaps.

How to lower the load

When a baking recipe calls for peaches, a mix of blueberries and strawberries holds up well in a crumble or galette with an oat or gluten free base. Check fruit cups, flavoured yoghurts, iced teas and chutneys for peach in the ingredients. Freezing peach slices for smoothies does not change their FODMAP content, so frozen peach is the same as fresh.

Common questions

is peach low fodmap

Only at a modest serve. About ¾ medium (105g) is low, larger portions are moderate and much larger portions are high.

is peach high in fructose

Yes. Excess Fructose is the group behind peach, and it builds with the portion, so about ¾ medium (105g) is low while much larger portions are high.

are canned peaches low fodmap

Canned peaches are not covered by the fresh serve of about ¾ medium (105g), so they cannot be treated as the same thing as fresh peach.

what can i use instead of peaches in a crumble

Strawberries and blueberries, or a mix of berries with a little maple syrup, make a good low FODMAP crumble filling.

Learn more

Where this rating comes from

Peach is rated from published lab measurements of its FODMAP content, using the low, moderate and high cutoffs of Varney et al. (2017).

Feedback sent through the FODMAP Foods app has led to changes in this list.

See our full rating method →

Sources

Fructan and free fructose content of common Australian vegetables and fruit. Muir et al. (2007), J. Agricultural and Food Chemistry 55(16):6619-6627.
Measurement of short-chain carbohydrates in common Australian vegetables and fruits by high-performance liquid chromatography (HPLC). Muir et al. (2009), J. Agricultural and Food Chemistry 57(2):554-565.
Quantification of fructans, galacto-oligosaccharides and other short-chain carbohydrates in processed grains and cereals. Biesiekierski et al. (2011), J. Human Nutrition and Dietetics 24(2):154-176.
Dietary sorbitol and mannitol: food content and distinct absorption patterns between healthy individuals and patients with irritable bowel syndrome. Yao et al. (2014), J. Human Nutrition and Dietetics 27(Suppl 2):263-275.
FODMAPs: food composition, defining cutoff values and international application. Varney et al. (2017), J. Gastroenterology and Hepatology 32(Suppl 1):53-61. Supplies the low, moderate and high cutoffs used on this page.