（五果）敛骨节间痨热不治
李（专入肝。兼入肾）。以李名多子故也。时珍曰。李木其子大者如杯如卵。小者如弹
如樱。
其味有甘酸苦涩数种。其色有青绿紫朱黄赤缥绮紫灰胭脂青皮之殊。其形有牛心马肝柰李杏
李水李离核合核无核匾缝之异。其产有武陵房陵诸李。早则四月熟。迟则十月十一月熟。故
味甘而酸。或苦而涩。而性微温。（苦涩者不可食。不沉水有毒不可食。）素问言李味属肝。
故治多在于肝。正思邈所谓肝病宜食李之意也。中有痼热不调。骨节间有痨热不治。得此酸
苦性入。则热得酸则敛。得苦则降。而能使热悉去也。且书既言除热。而书又言多食令人胪
胀
。及发虚热。盖因凡物生则难化。熟则易消。李属生硬之物。多食则物在胃不克。故又转为
胪胀发热之病矣！推之书言温暑食李则能以发痰疟。合雀肉与蜜食则能以损五脏。合浆水以
食则能以化霍乱。并服术人不可与食。无非李属湿物。少食则宜。多食则痰与热俱聚。单食
而不杂以湿热之物。犹可多食。而更合以湿热之物。则食乌见其有可乎？故但指其勿食。正
以使人自思可耳。
（五果）生热发毒
青桃（专入肺）。肺家果耳。然却列此为下。以桃味甘而酸。性热微毒。故
书皆载食则使人发热生痈作泻。膨胀成淋。及发丹石之毒。与鳖同食。则使人心痛不休。与
服白术人则忌。究其主治。止有作脯可益颜色一语。他无有及。则知桃性固热。生食而桃不
化。其热益甚。安得有利无害。而不见有满胀发热发毒生疮之病乎？冬桃差胜。可解痨热。
（五果）李子：收敛骨节间的虚热，若治疗不当则难以痊愈。
李子（专门入肝经，兼入肾经）。因为李子多子的缘故。李时珍说：李树的果实大的像杯子和鸡蛋，小的像弹丸和樱桃。
它的味道有甘、酸、苦、涩几种。它的颜色有青、绿、紫、朱、黄、赤、缥、绮、紫灰、胭脂青皮等差异。它的形状有牛心形、马肝形、柰李、杏李、水李、离核、合核、无核、扁缝等区别。它的产地有武陵、房陵等地的李子。早熟的在四月成熟，晚熟的在十月、十一月成熟。所以味道甘甜而酸，或者苦涩。性质微温。（苦涩的李子不可食用，沉入水中且有毒的李子不可食用。）《素问》说李子的味道归属于肝，所以其治疗作用多在于肝脏，这正是孙思邈所说的肝病适宜食用李子的意思。如果体内有顽固的热邪不调和，骨节间有虚劳发热难以治愈，得到这种酸苦性质的李子进入体内，那么热邪遇到酸味则被收敛，遇到苦味则下降，从而使热邪全部去除。而且医书既说它能除热，又说多吃会让人腹部胀大。以及引发虚热，大概是因为凡是食物生的时候难消化，熟的时候易吸收。李子属于生硬之物，多吃则食物在胃中无法运化，所以又转变为腹部胀大发热的疾病了！推究医书所说，温热暑气时吃李子能引发痰疟疾，与雀肉和蜂蜜同食能损伤五脏，与浆水同食能引发霍乱，并且服用白术的人不可与李同食，无非是因为李子属于湿性之物，少量食用适宜，多吃则痰湿与热邪聚集。单独食用而不混杂湿热之物，还可以多吃，但如果再混合湿热之物，哪里还见得到它有益处呢？所以只是指出不要食用，正是为了让人们自己思考其中的道理罢了。
（五果）桃子：产生热邪，引发毒疮。
青桃（专门入肺经）。这是肺经的果实。然而却将其列在下等，因为桃子的味道甘甜而酸，性质热而微毒。所以医书都记载食用后会使人发热、生痈疽、腹泻、腹胀成淋证，以及引发丹石毒。与鳖肉同食，会使人心痛不止。与服用白术的人相忌。探究其主要主治功效，只有制作成果脯可以美容养颜这一句话，其他没有提及的，就知道桃子的性质本来属热，生吃桃子不消化，其热性更加严重，怎么会有利而无害，而不见到腹胀、发热、发毒、生疮的疾病呢？冬天的桃子稍好一些，可以缓解虚劳发热。
(Five Fruits) Li (Plum): Astringes the heat in the bone joints; if not treated properly, it is difficult to cure.
Li (Plum) [Prunus salicina] (Specifically enters the Liver Meridian of Foot-Jueyin, and concurrently enters the Kidney Meridian of Foot-Shaoyin). This is because the plum has many seeds. Li Shizhen said: The fruit of the plum tree, large ones are like cups or eggs, small ones are like pellets or cherries.
Its taste includes sweet, sour, bitter, and astringent varieties. Its colors vary among green, dark green, purple, vermilion, yellow, red, pale blue, patterned silk-like, purple-gray, and carmine-green peel. Its shapes differ as ox-heart, horse-liver, Nai-li, apricot-li, water-li, pit-free, pit-inclusive, seedless, and flat-seamed. Its production areas include Wuling and Fangling plums. Early-ripening ones mature in April, while late-ripening ones mature in October or November. Therefore, its taste is sweet and sour, or bitter and astringent. Its nature is slightly warm. (Bitter and astringent plums should not be eaten; those that sink in water and are toxic should not be eaten.) The *Suwen* states that the flavor of plum belongs to the Liver. Thus, its therapeutic effects mostly target the Liver, which aligns with Sun Simiao’s saying that patients with Liver disease should eat plums. If there is stubborn internal heat dysregulation, and consumptive fever in the bone joints that is hard to treat, the intake of this sour and bitter nature allows the heat to be astringed by the sourness and descended by the bitterness, thereby eliminating all heat. Furthermore, although texts state it removes heat, they also warn that excessive consumption causes abdominal distension and induces deficiency heat. This is likely because raw food is hard to digest, while cooked food is easy to assimilate. Plums are hard and raw items; excessive consumption leads to indigestion in the stomach, transforming into diseases of abdominal distension and fever! Deduced from texts, eating plums during warm, hot, or summer conditions can induce phlegm-malaria; consuming them with sparrow meat and honey damages the Five Zang Organs; eating them with fermented grain juice induces cholera; and those taking Atractylodes macrocephala Rhizome must avoid them. This is none other than because plums are damp-natured foods. Small amounts are suitable; excessive amounts cause phlegm and heat to gather. Eating them alone without mixing with damp-heat substances allows for larger quantities, but mixing them with damp-heat substances makes any benefit impossible. Thus, the instruction to abstain is precisely to prompt self-reflection.
(Five Fruits) Tao (Peach): Generates heat and induces toxicity.
Qing Tao (Green Peach) [Prunus persica var. viridis] (Specifically enters the Lung Meridian of Hand-Taiyin). It is a fruit of the Lung system. However, it is listed in the lower category because peach tastes sweet and sour, and its nature is hot with slight toxicity. Therefore, medical texts record that consumption causes fever, carbuncles, diarrhea, abdominal distension progressing to strangury, and triggers Dan-stone toxicity. Consuming it with turtle meat causes unremitting heart pain. It is contraindicated for those taking Atractylodes macrocephala Rhizome. Investigating its main indications, only one phrase mentions that making it into preserved fruit can improve complexion; nothing else is cited. Thus, we know peach nature is inherently hot. Eating raw peach leads to non-digestion, intensifying its heat. How could it be beneficial without harm, avoiding diseases of fullness, fever, toxicity, and sores? Winter peaches are slightly better and can relieve consumptive fever.