Fruits with a sugar content between 4% and 7% include watermelon, strawberries, and blancmange. Fruits with a sugar content between 8-10% include pears, lemons, cherries, cantaloupe, grapes, peaches, pineapples, etc. Fruits with sugar content between 9%-13% include apples, apricots, figs, oranges, grapefruit and lychees. Fruits with a sugar content of 14% or more include persimmons, cinnamon, bananas, prunes and pomegranates.

The sugar content of fruits is the weight of carbohydrates per unit weight (usually 100 grams) of edible fruit (e.g., pomegranate pulp with skin and seeds removed). The fruit group is characterized by being rich in water, usually around 70 to 90 percent, and in some varieties close to 95 percent, followed by carbohydrates, usually around 5 to 30 percent.

To accurately determine the sugar content of fruits, you can check the specific content of various nutrients in foods through the Nutrient Composition Table of Chinese Foods, and understand the weight percentage of carbohydrates and water in them.

For example, the very low sugar content of the Ling honeydew melon, per 100 grams of carbohydrate content of only 0.4 grams, water content of up to 98.1 grams, the sugar content of 0.4%; sugar content is very high in fresh jujubes, per 100 grams of carbohydrate content of 30.5 grams, 67.4 grams of water, the sugar content of 30.5%.

Factors affecting the sweetness of fruit

1, the type of sugar. Sweetness is a relative value, usually using sucrose as a comparator. The taste sweetness of the four types of sugar in the fruit in descending order: fructose (1.7 times sucrose) > sucrose > glucose (0.7 times sucrose) > starch (almost no sweetness). Therefore, if a certain fruit is dominated by fructose (e.g., pear with 13% sugar) and another fruit is dominated by glucose (e.g., fresh dates with 30.5% sugar), then even if the sweetness is almost the same, the sugar content of the former is significantly lower than the latter.

2, organic acids, tannins and other components. Fruits in the citric acid, malic acid, tartaric acid and other organic acids will bring sour taste, and polyphenols tannins will bring astringent flavor, these flavors will varying degrees to reduce the sweetness of the taste of fruit.

Taking hawthorn as an example, it may taste far more sour than sweet, but its sugar content is as high as 22%, while eating sweet watermelon, cantaloupe and so on, the sugar content is only about 8%. It can be seen that the organic acids in sour fruits can interfere with your judgment and obscure the high sugar content of certain fruits.

3, sugar content. If the type of sugar, organic acids and other circumstances are similar, then it can be assumed that the sweeter the flavor of the fruit, the higher the sugar content. For example, fresh dates, durian, pineapple honey, etc., tastes sweet, while the sugar content is also very high indeed.