Best and Worst Fruits for Diabetics – What To Eat, Or Not To

What are the best and worst fruits for diabetics? Fat appears to be the root cause of type 2 diabetes, as it blocks receptors in muscle cells, resulting in sugar and insulin circulating aimlessly in your circulation. This article will share some important facts about what are the best and worst fruits for diabetics?

What are the best and worst fruits for diabetics?

Eat meals that are (1) low in sugar, (2) low in fat, (3) low in salt, (4) high in fiber, and (5) digest slowly to avoid diabetes. The simplest approach to achieve this is to focus on natural, unprocessed meals that are primarily vegetables while avoiding any dairy products (milk, cheese, butter, etc.) and eggs.

You should also drink lots of water to help your body absorb all of the fiber you’ll be eating on this plant-based diet. In addition to the water, juices, tea, and soy milk in my meals and coffee, I drink at least two liters of water every day.

You should also take a decent multivitamin pill to offset any nutritional deficits you may get as a result of eliminating dairy and eggs.

Most fruits contain some natural sugars, but not in excessive amounts. The majority of them are exceptionally minimal in fat and salt. They’re also heavy in fiber and take a long time to digest. Fruit should thus be included in a diabetes-fighting diet, especially because most fruits are high in micronutrients (vitamins and minerals).

This general rule, however, has several exceptions. Here are nine of them, which you should either avoid or treat with extreme caution.


Dates include a wide range of important nutrients, including 2.45 grams of protein and 8 grams of dietary fiber per 100 grams. Constipation is rare if you eat dates on a regular basis.

The B vitamins are particularly abundant in dates. They’re also a good source of nutritional nutrients. However, they contain very little vitamin C, and if dried, they have almost none.

The sugar content of dates is a concern… sugars make up 63 percent of a ripe date.

The glycemic indices for soft, semi-dry, and dry dates, on the other hand, are 35.5, 49.7, and 30.5, respectively, suggesting that diabetics can consume a few dates with caution.

However, stuffed and caramelized dates should be avoided. The stuffing is generally a well-sugared paste, and the glaze is almost completely made of sugar.


Figs are a nutrient-dense fruit. In fact, when it comes to dietary fiber, copper, manganese, magnesium, potassium, and calcium, dried common figs are the richest plant source.

Fiber makes up around 10% of fresh or dried figs, and figs have a well-deserved reputation as a laxative. The fiber in figs is thought to help decrease insulin and blood sugar levels.

Figs have about the same amount of B vitamins as dates. They, like dates, have a low vitamin C content. However, figs are high in antioxidants. Dietary minerals are abundant in figs.

Sugar is the issue once again, as it is with dates. A 100g serving of figs includes almost 64g of carbs, 48g of which are sugars. Although this is less than dates, it still indicates that diabetics should be cautious when eating figs.

If you must eat figs, choose those with black skins since they are the most nutritious.

Prunes and plums

Plums come in hundreds of kinds, each with its own particular flavor and color. Everything can be dried. Prunes are plums that have been dried.

There is relatively little fat, protein, or salt in a raw fresh plum (without the stone). It’s a rich source of fiber, vitamins A and K, phosphorus, and potassium, as well as a great source of vitamin C.

Unfortunately, a plum contains 10% sugar, and because its glycemic index (GI) can reach 53 (depending on the variety), diabetics should consume plums in moderation.

Because virtually all of the water is removed when a plum is dried, the nutritional content of a prune is drastically different. It also decreases vitamin C levels by at least 90% and increases phosphorus and potassium levels by more than fourfold. Copper and boron are also abundant in prunes.

Because drying prunes increases dietary fiber by a ratio of five, it’s no surprise that they have a laxative impact.

This fiber contains inulin, which, when broken down by intestinal bacteria, creates a more acidic environment in the digestive system, making calcium absorption easier.

A prune, on the other hand, has approximately four times the sugar content of fresh raw plums. Even though prunes have a low GI rating of 29, diabetics should use caution while eating them. In fact, unless you require their laxative effects, I would advise you to ignore them.


Coconut meat, the white flesh within the coconut, is lower in sugar and higher in protein than bananas, apples, and oranges. It’s abundant in minerals like iron, phosphorus, and zinc and is a good source of fiber.

Coconut has a lot of fat, 33.5 grams per 100 grams, of which 30 grams, or nearly 90%, is saturated fat.

If you’re a diabetic trying to lose weight, all you have to do is avoid coconut.


Açai is available as a frozen pulp or as a juice. It may also be found in beverages, smoothies, and meals. It has become highly popular as a miraculous dietary supplement during the last 10 years due to false marketing hype.

Did you know that açai berries provide a slew of health benefits? Diabetes and other chronic diseases can be reversed with it. If you eat it on a daily basis, it will enhance the size of your penis and your sexual virility if you are a man. It also aids with weight reduction (but without gender bias).

You might think it’s miracle stuff, but there are no scientifically controlled independent studies to back up the amazing health advantages of açai. As far as I know, aça has never been tested by any respectable laboratory or research organization anywhere on the planet.

Despite this, it isn’t all awful. The açai fruit’s peel and pulp contain over 52 percent carbohydrates, the majority of which is dietary fiber and very little sugar. Aça has a lot of polyphenols, which are antioxidants found in plants.

The difficulty with the açai fruit is that it contains 32.5 grams of fat per 100 grams. So, if the blatantly misleading advertising isn’t enough to turn you off, consider the fat content, which appears to be specifically engineered to re-clog the receptors in your muscle cells!

Fruit that has been crystallized (also known as candied or glacé fruit)

Small bits of fruit or peel that have been preserved with sugar is known as crystallized fruits, sometimes known as candied or glacé fruit. The fruit is soaked in sugar syrup, and once saturated, the sugar stops the microorganisms that ruin fruit from developing.

Dates, cherries, pineapple, ginger, and chestnuts (marron glacé), as well as orange and lemon peel, are examples of crystallized fruits. For reasons that do not need to be mentioned, avoid like the plague.

Dried fruits

Dried fruit is fresh fruit that has had the majority of the water removed.

Although the fresh fruit retains the majority of its nutritional content, dried fruit has a sweeter taste and a considerably longer shelf life.

There are two methods for drying fruit. The conventional approach involves either exposure to the sun or the use of specially heated wind tunnels.

The second approach, which is used to dry fruits including cranberries, blueberries, cherries, strawberries, and mangoes, is to infuse the fruit with a sweetener (such as sucrose syrup) before drying. It’s worth noting that certain dried fruit (such as papaya and pineapples) are really candied fruit.

The nutrients in many dried fruits are similar to the ones in the fresh fruit. Fruits that have been dried in the conventional method have almost the same nutritional value as their fresh counterparts. Fruit that has been infused with sugar before drying has a lot more sugar than it did when it was fresh.

By definition, drying eliminates the majority of the water from the fruit, concentrating the natural sugars. To get the same amount of total sugar and energy from dried fruit, you should only eat around 1/3 of the amount of fresh fruit you would eat.

Prunes, dried dates, figs, apricots, peaches, apples, and pears give energy when you’re weary and make wonderful snacks—as long as they’ve been dried without being infused with a sweetener.

But keep in mind that after the water (about two-thirds of a fruit) is gone, the fruit is no longer edible, so be careful how much you consume.

best and worst fruits for diabetics

Tinned Fruit (canned)

The nutritional composition of canned fruit should, in principle, be similar to that of fresh fruit.

However, canning frequently includes some sort of heating, which might alter nutritional content. Heat, for example, destroys vitamin C, so fresh fruit will have more vitamin C than canned fruit.

Some canned fruits contain less fiber than fresh ones. This is due to the fact that when the fruit is canned, the skins are frequently removed.

Fruit in tin cans, on the other hand, should not pose issues for diabetics who are managing their disease through nutrition. The issue is that sugar is frequently added during the canning process.

As a result, you must read labels carefully.

Citrus fruits such as grapefruit and other citrus fruits

Citrus fruits are high in vitamins (especially vitamins B and C), minerals (particularly potassium), and dietary fiber and have comparable characteristics (of which 65 to 70 percent is pectin).

They also include phytochemicals (biologically active, non-nutrient substances) that can assist diabetics with metabolic syndrome avoid a variety of chronic illnesses, including cardiovascular disease, heart disease, hypertension, stroke, cancer, and anemia.

Citrus fruits are fat-free, sodium-free, and cholesterol-free. Because the quantity of calories is minimal, they can help you lose weight. Citrus fruits are also high in fiber.

Simple carbohydrates (fructose, glucose, and sucrose) and citric acid are found in these fruits. However, because they all have low GIs (less than 55)—the stronger the flavor, the lower the GI—diabetics can consume them in moderation.

Citrus fruits, on the other hand, are not always healthy, especially if you are on certain medicines.

Grapefruit, for example, inhibits the enzymes that digest numerous medications in your intestines, according to scientific research in recognized laboratories. This raises the concentration of these drugs in your bloodstream to potentially dangerous levels. The effects might last up to 24 hours.

These medications include atorvastatin (Lipitor), simvastatin (Zocor), and lovastatin (Mevacor) for reducing cholesterol and amlodipine (Norvasc), nifedipine (Adalat, Procardia) for regulating blood pressure (Isoptin, Calan).

Antihistamines and other psychiatric medicines, such as diazepam, are likewise inhibited by grapefruit (Valium).

We don’t eat grapefruit since I’m on statins to lower my cholesterol.

Medical researchers are presently attempting to determine whether other citrus fruits, such as oranges, have comparable benefits, but have yet to reach a conclusion. As a result, despite the abundance of micronutrients in oranges and other citrus fruits, we rarely consume them.

We would advise you to follow suit until the impact of other citrus fruits on the metabolism of essential medicines has been thoroughly investigated.

Take away

Fruit is beneficial to your health.

You should, however, avoid:

Dates that have been stuffed and glazed
Fruits that have crystallized (candied or glacé fruit)
Before drying, the dried fruit has been laced with sugar.
Prunes are a kind of fruit that grows in (except as laxative)
Fruit that has been tinned (canned) and has added sugar
Grapefruit inhibits the metabolism of important medicines.

Other citrus fruits should be treated with extreme caution until their effects on the metabolism of essential medicines have been thoroughly evaluated.

Furthermore, you should consume very little of:

  • Dates (sugar 60%)
  • Figs (sugar 48%)
  • Plums
  • Coconut (fat 33.5%)
  • Açaí (fat 32.5%)

Disclaimer: We hope this discussion on what are the best and worst fruits for diabetics was worth reading. However, this post is for information purposes only. Before applying your food chart, you should consult your doctor, since diabetics in the human body depend on many factors, that vary from person to person.

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