While I don't want to confuse the issue, I suspect that fruits have a fluctuating sugar content dependent upon the season. If the fruit sets well and there is abundant water, the percentage of sugar will be higher than if it is a poor season. I wonder how wide the fluctuation is for such fruits as pawpaw, mango, and pineapple. Indeed, apples vary in sweetness according to the variety; for example fuji vs granny smith.

My guess is that rather than count the fructose in fruit, we would be better of by following David's recommendation of a couple of pieces each day, in the knowledge that the natural fibre content takes care of the metabolism of fructose.

David F.