When choosing fruits for diabetic patients, they need to refer to the sugar content and glycemic index of fruits. Low-sugar fruits are fruits containing less than 10g of sugar per 100g of fruit, including watermelon, cucumber, orange, grapefruit, lemon, lychee, peach, pineapple, strawberry, cherry, etc., all belong to low-sugar fruits. Fruits with medium sugar content, that is, fruits with sugar content of about 15%, including bananas, pomegranates, apples, lychees, mangoes, etc., can be consumed in small quantities by diabetic patients. Fruits that are not easy to choose include red dates, hawthorn, raisins, cinnamon, etc. Diabetic patients can eat a small amount of fruits when their blood sugar is well controlled, and the time should be placed between two meals, that is, between 10-11 a.m. and 4-5 p.m. In addition, the intake of staple food for the next meal should be appropriately reduced to avoid exceeding the total calorie limit. When blood sugar is poorly controlled, it is recommended that foods with lower sugar content, such as tomatoes and cucumbers, be used as substitutes for fruit.