Fruits eaten in April and May include loquats, mangoes, mulberries, strawberries, pineapples, cherries, and cantaloupe. Fresh fruits are 85% to 90% water, rich in vitamin C, potassium, magnesium and dietary fiber (cellulose, hemicellulose and pectin). Moderate consumption to supplement the body’s needs, the basic principle of selection and purchase of fruit is to choose the seasonal fruit and the need for a variety. April and May fruits depending on the region, there are loquat, mango, mangosteen, lychee, plum, melon, pineapple honey, guava, golden diamond pineapple, mulberry, strawberry, pineapple, ugly orange and cherries and so on. Fruits should be consumed in moderation as they contain high levels of sugar, including fructose, glucose and sucrose. Fruits with high sugar content are high in energy, so people who need to control their dietary energy intake are advised to choose fruits with lower sugar content. Diabetic patients need to strictly control the intake of fruits.