Fruits with low fructose contents are a good choice for diabetics; examples include blackberries, raspberries, blueberries, cherries and strawberries. Melons and dried fruits, such as raisins, dates and sweetened cranberries, have higher sugar content. They are safe for diabetics to eat but must be consumed in moderation. Avoid canned fruits suspended in syrups and other fruits containing added sugars.
Diabetics can follow one of a number of plans to manage their blood glucose levels when eating fruit. Examples include carbohydrate counting, the plate method and eating fruits that measure low on the glycemic index, or GI, notes the American Diabetes Association.
Carbohydrate counting encourages diabetics to find the optimum level of carbohydrates to consume during one meal to maintain blood glucose readings within their target range. Any type of carbohydrate can be eaten at mealtime. The lower the carbohydrate count within a fruit, the more of that fruit a diabetic can consume in one sitting.
The plate method divides a diabetic's plate area into three spaces of 50, 25 and 25 percent. Half of the plate should contain non-starchy vegetables, such as broccoli, greens and peppers. One quarter of the plate should consist of protein, and the last quarter of the plate should contain grains and starchy foods. A single serving of fruit is encouraged on the plate method as a side dish. The glycemic index diet guides diabetics to eat fruits that have been measured to produce the lowest blood glucose spikes when eaten.
Individuals with diabetes should stay away from fruit drinks, fruit punch, fruit juice drinks, chewy fruit rolls and fruit stored in heavy syrups, according to WebMD. Sweetened applesauce and regular jam, jelly or preserves should be avoided as well because they contain added sugar. Fruit juice is a nutritious choice as long as it is 100 percent juice and consumed in small portions. Servings of dried fruit should be eaten in small portions.