Quince is a pear shaped, golden yellow fruit related to the pear and apple fruit family. Unlike it’s cousin fruits, the quince is very tannic and bitter when eaten raw, so most recipes call for cooking the fruit. When sugar is added the cooked quince turns crimson red and develops a flavor described as a combination of rose, vanilla, cinnamon and cardamom. Some popular quince recipes include quince baked or poached with sugar, quince added to stewed or slow cooked meat dishes, quince tarts, preserves and a spreadable paste known as membrillo.

In the US, quince is available in the fall. You can find it at farmer’s markets, large supermarkets and specialty and ethnic stores. Turkey is the world’s largest quince producer/exporter.

Nutritionally, a medium quince has around 75 calories and 14 grams of carbohydrate. With only 181 mg potassium, 16 mg phosphorus and 4 mg sodium, quince is a great fruit choice for a kidney diet.

Treat yourself to a new taste experience! Look for the raw fruit to cook or shop for quince paste or jelly.

Here’s an easy recipe for Baked Quince: 

Portions:  8           

Serving size:  1/2 quince

Ingredients

• 4 medium quinces
• 1 cup sugar
• 3 cups water
• 2-1/2 tablespoons unsalted butter

Preparation

1. Preheat oven to 350° F.
2. Peel the fruit, cut in half and remove seeds. Place in a baking dish.
3. Pour sugar over quince halves and dot each piece with butter.
4. Add water and bake for 1 hour.
5. Serve each quince half with a spoonful of whipped topping.

Nutrients

152 calories, 0 protein, 30 g carbohydrate, 4 g fat, 10 mg cholesterol, 5 mg sodium, 93 mg potassium, 9 mg phosphorus, 9 mg calcium, 0.8 g fiber

Visit DaVita.com to discover more kidney-friendly fruit recipes. Some of  my favorites include:

• Apples Baked in Cider
• Blueberry Peach Crisp
• Creamy Grape Salad
• Peach Cobbler
• Traverse City Cherry Crisp
• Zingy Spiced Pears

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Phosphorus Challenge

Got milk? Americans are familiar with the milk ad campaign that shows up on television and in magazines. Celebrities sport a milk mustache that  promotes health benefits of drinking milk. For people with kidney disease on dialysis, milk restriction is advised. Milk is high in potassium, phosphorus and calcium-some of the nutrients that become out of balance when the kidneys are no longer working. Milk is often limited by chronic kidney disease patients who are on a lower protein diet. Read more…

Pineapple is a symbol of friendship and hospitality as well as a sense of welcome, good cheer, warmth and family affection. It’s also a great fruit choice for the kidney diet. The DaVita Dietitian team admires the pineapple so much they chose it for their logo to go with their motto “Improving Nutrition Together”.

Pineapple fits a low potassium diet plan with 125 mg potassium for 1/2 cup frozen or canned (chunks or crushed), 2 rings or 3/4 cup fresh. Read more…

      Regardless of if you consider it a seasoning, a vegetable serving or a sandwich topper, onions are one of the most versatile vegetables included in a kidney friendly diet.

Onions are low in sodium, potassium and phosphorus, regardless of the color or variety.

• One 1/4-inch slice from a large onion contains 2 mg sodium, 55 mg potassium and 11 mg phosphorus. Read more…

What kind of noodles do you eat? Growing up my family ate egg noodles and spaghetti.  As an adult, I’ve discovered a whole world of noodles from around the world. A basic noodle recipe calls for flour, water, egg and salt.

Types of flour used in noodles include wheat flour, (white or whole wheat) rice flour and buckwheat. Some noodles are made with Read more…

(This post is part of a series looking at foods to include in a kidney diet)

Mustard is  an excellent kidney friendly diet condiment.  So many seasonings and condiments are loaded with fat and sodium.  One teaspoon of yellow mustard contains only 25 to 65 mg sodium.  (Do check labels because some brands are higher.)  Potassium and phosphorus are low at less than 7 mg a teaspoon.  Mustard paste and mustard sauce, oriental versions of prepared mustard, are similarly low in sodium, potassium and phosphorus. Read more…

I love frozen blueberries.  I usually fill a small bowl and eat them as they thaw while working at my computer.  My friend loves dried wild blueberries because they’re packed full of flavor—and because there’s over 6 grams of fiber per serving.  That’s great news for anyone following a low potassium kidney diet—so many high fiber foods end up on the limit list due to higher potassium or phosphorus content.  An added plus is there’s only 112 mg of potassium in a cup of fresh or frozen blueberries; phosphorus and sodium are low too. Read more…

(This post is a continuation of a look at kidney-friendly foods and some of the good things about them.)

Increase flavor without increasing sodium with two world-famous citrus favorites–lemons and limes.  These tart citrus fruits enhance the natural flavors in many foods. Their acids stimulate taste buds while masking the need for salt.

Use the juice or zest, the colored part of the peel packed with fresh citrus flavor. If you are fortunate enough to find lemon or lime oil (usually in a specialty culinary store) add it to your flavorings collection. One or two drop of lemon oil added to marinades and sauces turns a good –tasting dish into a great –tasting one.

Nutritionally, lemons and limes are Read more…

(This post is part of a series focusing on healthy foods for kidney diets.)

One challenge people with chronic kidney disease face when following a low potassium renal diet is choosing healthy lower potassium vegetables.  Cooked greens are often placed in the limit or avoid category and assumed to be high in potassium. Indeed, some greens, like beet greens, spinach and chard contain over 400 mg potassium per in a 1/2 cup serving.

Kale is a lower potassium cooked green. Potassium content ranges from 150 to 210 mg for 1/2 cup raw or boiled. Read more…

J is for…Jicama
Kidney diets are challenging but not impossible to follow while still enjoying great tasting foods.  One way to add enjoyment is to try new foods previously not included in routine food choices. Have you ever tried jicama?

Jicama is the tuberous root of a native Mexican vine also known as Mexican or Chinese Turnip, Mexican Potato or yam bean root. The brown skin and must be removed before eating it. Jicama has a crisp texture similar to a fresh pear, apple or water chestnuts. It has a slightly sweet taste, sometimes described as a cross between an apple and potato. It’s often eaten raw with lemon or lime juice and a sprinkle of chili powder or included on a vegetable tray with dip. Jicama is also great when added to salads, soups or stir-fry dishes. In addition to eating it raw, jicama  can be steamed, baked, or boiled.

Nutrients
Jicama is a great choice for renal patients following a kidney diet because it is low in sodium, potassium and phosphorus. It’s also a good source of dietary fiber. For people with diabetes, jicama is low in carbohydrates and calories.

1/2 cup Jicama

*********Calories   Protein   Carbohydrate    Fiber      Potassium     Phosphorus    Sodium
raw         23            0.4 g             5 g           2.9 g          90 mg            11mg            2 mg
cooked   19            0.3 g             4 g           2.5 g          68 mg             8 mg            2 mg

Look for jicama during your next grocery store trip and try it as a new kidney-friendly addition to your kidney diet.