Plum (stewed)

Cooking and reducing plums into a stewed form concentrates the compounds that can be problematic for histamine-sensitive people.

• Concentration through cooking — as plums break down and reduce, the naturally occurring amines and acids become more concentrated per spoonful than in fresh fruit

• Added ingredients — stewed plums are often prepared with sugar, spices, and sometimes citrus zest, which may add additional variables for sensitive individuals, though the evidence on specific spices is not firmly established

A small amount of lightly cooked plum with minimal added ingredients is likely to be easier to tolerate than a rich, spiced compote.