In summer and autumn, there is a wide variety of fruits, but many diabetic patients are worried about the rise of blood sugar and very sorry to give up, but the fruit contains not only sugar, there are also substances beneficial to the body, long-term rejection of fruit not only affects the quality of life of patients, but also lost the opportunity to supplement a variety of nutrients, the recovery of the disease and the health of the body instead, but how to choose fruit? First of all, diabetic patients should overcome the fear of fruit, fruit contains not only sugar, but also fiber, vitamins and minerals, which are also needed by our body metabolism all the time, as long as we can have a scientific understanding of the sugar in fruit, according to the laws of fruit nutrition consumption of fruit, it will not have a greater impact on our blood sugar. What we usually call high blood sugar is actually glucose in the blood, and most of the sugar in fruits is fructose, and its absorption does not depend on insulin, so it has little effect on blood sugar, but we still have to follow the scientific method of consuming fruits, here are a few points: a. About the type of fruit: choose fruits with low “glucose production index (GI)”. The so-called “glycemic index” is an effective indicator to measure the postprandial blood sugar reaction caused by food, which refers to the food containing 50 grams of carbohydrates and an equivalent amount of glucose or white bread in a certain period of time (generally 2 hours) in the body blood sugar reaction level percentage value, it is a comparative value, reflecting the food and glucose compared to the speed and the glucose. It is a comparative value reflecting the speed and ability of food to raise blood glucose compared with glucose, and the glycemic index of glucose is usually set at 100. Internationally, there are three categories according to different glycemic indexes, GI less than 55 is low glycemic index food, GI between 55 and 75 is medium glycemic index food, and GI greater than 75 is high glycemic index food. Diabetic patients should choose fruits with GI less than 55, such as green apples, raw peaches, grapefruit, tomatoes, (raw) bananas, oranges, pears, grapes, etc. Watermelon, muskmelon, pineapple, mango and kiwi have relatively high glycogenic index and should be consumed sparingly. The glycemic index can be different depending on the way the fruit is consumed. The glycemic index of steamed or cooked fruit is significantly higher than that of fresh fruit, and the glycemic index of fruit squeezed into juice is also significantly higher. Therefore, it is recommended that diabetic patients use fresh fruit, and try not to squeeze juice to drink. Third, about the time of consumption: the best time to eat fruit is half an hour before the meal or between meals, half an hour before the meal is better, because this time the body’s blood sugar level is relatively low, the patient in this time to eat fruit can meet the needs of patients, but also does not cause excessive blood sugar. Fourth, the amount of staple food should be reduced accordingly: the calories of fruits should be calculated into the total calories of a day, and eating a fruit should reduce the staple food accordingly, for example, if you eat an apple today (more than 200-250g), you should reduce the staple food by 25g (more than 1/3-1/4 bun), so as to ensure the calorie balance of the whole day’s diet. You can’t eat fruits that lead to excessive calories. For diabetic patients, you can eat fruits, but you should eat less and not in large quantities.