Kidney Diet Tips

Food Facts Friday: Cherries

Cherries not only taste good, but are good for you. These red jewels have anti-oxidant and anti-inflammatory properties, and are a source of polyphenols and vitamin C.  A DaVita Dietitian’s Top 15 Health Foods for Dialysis Patients gives a look at more foods with antioxidant properties that may benefit kidney patients.


Cherries have a kidney-friendly nutrient profile. One-half cup (about 9 cherries) contains 50 calories, 13 g carbohydrate, 1.6 g fiber, 170 mg potassium, 16 mg phosphorus and 0 mg sodium.

Types of Cherries

There are two main types of cherries: sweet and sour (tart). Sour cherries are usually used for pie filling and sauces. Sweet cherries are most commonly found in grocery stores when in season. They are typically eaten raw, in fruit salad, or poached as a topping for ice cream. Maraschino cherries are also a kidney-friendly dessert topping favorite.  

Cherries are a seasonal fruit. Fresh cherries usually show up in the grocery store late in the spring and early summer. Sweet cherries are at prime ripeness May to August. Sour cherries have a shorter season from June to July. California and Washington are primary cherry growing states. Most sour cherries are grown in Michigan.

The following recipes from feature cherries as a key ingredient.

Additional Kidney Diet Resources

Visit and explore these diet and nutrition resources:

DaVita Food Analyzer

DaVita Dining Out Guides

Today’s Kidney Diet Cookbooks

DaVita Kidney-Friendly Recipes

Diet and Nutrition Articles                                                      

Diet and Nutrition Videos

Kidney Smart® Virtual Classes

This article is for informational purposes only and is not a substitute for medical advice or treatment. Consult your physician and dietitian regarding your specific diagnosis, treatment, diet and health questions.

Jennifer Smart MS, RD, LDN

Jennifer Smart MS, RD, LDN

Jennifer Smart has been a registered dietitian for 14 years with 10 years of renal experience. Nutrition topics of interest include malnutrition and nutrition Informatics. She lives in Maryland with her spouse, a retired US Marine, and her very energetic son. When she is not focusing on nutrition Jennifer enjoys fiber arts, gardening, beach combing and restoring furniture.