Did you know sulphites hide in dried fruit?

That bright golden dried apricot is usually preserved with sulphites, a common skin and asthma trigger. How to spot sulphited dried fruit on a label, and the easy swap.

The fact, stated plainly

Sulphites, listed as E220 to E228, are used to stop dried fruit browning and to keep its colour bright. That is why shop-bought dried apricots are a vivid orange rather than the dull brown of unsulphured ones. For sulphite-sensitive people, a handful of dried fruit can be enough to bring on flushing, hives or itching.

Why sulphites are in dried fruit

When fruit is dried, it naturally darkens and loses its bright colour as it oxidises. Sulphites are added to prevent that, holding the fruit at an appealing golden or orange shade and extending its shelf life by slowing spoilage. They do a genuinely useful preserving job, which is why they are so widely used. The catch is that the same chemistry that keeps the fruit looking fresh can irritate sensitive people, so a snack that looks wholesome can be a hidden trigger.

Sulphites are not unique to dried fruit. They also turn up in wine, some soft drinks, pickled foods and certain processed products, so dried fruit is often just one part of a wider picture for someone who reacts to them.

Who this affects most

Two groups need to pay particular attention. First, people whose skin flares with sulphites, who may notice flushing, hives or itching after eating dried fruit. Second, and importantly, people with asthma: sulphites are a recognised trigger for wheezing in some asthmatics, and a breathing reaction is more serious than a skin one. Dried fruit feels like a “healthy” snack, which is exactly why it is an easy trigger to overlook, particularly for parents choosing snacks for a reactive child.

How to spot it on a label

The label is the reliable guide, and there is a handy visual shortcut too:

• Read the ingredients for “sulphur dioxide”, “sulphites”, or any E-number from E220 to E228.
• Look for the word “unsulphured” on the pack, which signals fruit dried without them.
• Use colour as a rough guide: bright, jewel-coloured dried fruit usually means sulphites, while darker, duller fruit is more often unsulphured.

The colour trick is useful but not foolproof, so check the label when you can.

What to do

If sulphites are one of your triggers, choose dried fruit labelled “unsulphured”, which will usually look darker, or simply swap to fresh fruit. Do not rely on rinsing to remove sulphites, as it is not dependable. Keep an eye out for sulphites in other foods and drinks too, since dried fruit is rarely the only source. And if you have asthma, take any wheeze after sulphites seriously rather than treating it as just a skin issue. This page is educational and is not medical advice.

When to see a professional

See a GP if you regularly react to sulphite-containing foods, so the pattern can be assessed. Treat any wheeze, chest tightness or breathing difficulty as urgent, especially if you have asthma, and use your reliever and seek help as advised in your asthma plan. A pharmacist can advise on antihistamines for occasional mild skin reactions, and a registered dietitian can help if avoiding sulphites is starting to limit your diet. Seek emergency care for any swelling of the lips, face or throat.

A short video clip on this is coming soon.

Check it against your own list

A free database like Open Food Facts and Fig give broad ingredient information rather than a check against your own skin. A personal-list app like ClearaScan lets you save sulphites once and scan any product, food, medication or cosmetic, against your ingredient guard list, flagging only yours. Its Reaction Journal lets you tie a flare back to the product, a shared Care Circle lets family scan for you, and a Trusted Products list keeps what you have cleared. It is currently in early access. (Disclosure: our editor co-founded ClearaScan, and we are not paid to mention the others.)

Written and reviewed by the Sensitive Skin Lab editorial team.