NutriRank

Avocado has only 0.7 g of sugar per 100 g, making it by far the lowest-sugar fruit. Rhubarb (1.1 g), limes (1.7 g), lemons (2.5 g), and cranberries (4.0 g) are the next lowest.

Berries (raspberries, blackberries, strawberries) are usually the best choice on a low-carb diet because they are relatively low in sugar and high in fiber. Avocado is also excellent. Grapes, mangoes, bananas, and especially dates are higher in sugar and should be limited.

Fructose in whole fruit is metabolised differently from added sugars because the fiber, water, and micronutrients in fruit slow its absorption and benefit gut health. Whole fruit consumption is associated with lower risk of type 2 diabetes, while fruit juice (which removes the fiber) is not.

Yes. People with diabetes can eat fruit, but portion size and the glycaemic index matter. Berries, citrus, and stone fruits (peaches, plums) are generally good choices. It is best to eat fruit as part of a balanced meal rather than on its own, and to monitor individual blood sugar responses.

Yes. Drying fruit removes most of the water, concentrating the natural sugars dramatically. A fresh apricot has about 9 g of sugar per 100 g; dried apricots have around 53 g per 100 g. Medjool dates (66 g/100 g) are essentially a sugar bomb by weight.