A diabetic can generally safely eat appropriate amounts of fruits that are fresh, canned without additional sugar, or frozen, according to the American Diabetes Association. The fruit needs to be counted as part of the individual’s meal plan due to the carbohydrate content.
Most fruits have a low glycemic index, according to the ADA. Fruits with a medium glycemic level include pineapple, melons, and some dried fruits.
Fruit serving sizes that contain approximately 15 grams of carbohydrates are a small piece of whole fruit, about 1/2 cup canned or frozen fruit, 3/4 to 1 cup fresh berries or melon, 2 tablespoons dried fruit, and 1/3 to 1/2 cup fruit juice, according to the ADA. Fruit carbohydrates can be exchanged for other carbohydrates in a diabetic individual’s meal plan.