Enjoyed in a cake, smoothie, pie, or simply just as they are, the sweet taste of bananas along with their stellar nutritional profile is what makes them one of the most popular fruits in the world. As far as the salicylate-sensitive are concerned, when it comes to bananas, the jury is still out on their salicylate content. While a couple of studies list bananas as being low in salicylate, another study lists them as high based on measuring salicylates in their bound form, just something to be aware of.

For those keen to test whether bananas are indeed tolerated, it’s worth opting for bananas that are very ripe as the salicylate content of fruit decreases as the fruit ripens (hello black spots). And as always, when it comes to salicylate sensitivity, it’s important to remember that it’s not about eliminating foods completely, but figuring out where your salicylate threshold lies and adjusting your intake accordingly.

Nature’s own candy, bananas are one of the tastiest and most versatile fruits out there, so if you do find you tolerate them, celebrate by filling your fruit bowl to the brim and making one of these bananery recipes:

• Low Salicylate Banana Bread
• Low Salicylate Choc Banana and Pear Smoothie
• Low Salicylate Blender Pancakes
• Low Salicylate Brownies