The close association between sugar intake and diabetes has led to a few misconceptions about diabetics and their diet restrictions. Most diabetics can eat the same foods as those without the disease, but the question becomes how much and how often. Diabetics can indeed eat fruit, and in fact are strongly encouraged to choose fruit over more processed foods high in sugars and other carbohydrates. Fruit contains natural fiber, vitamins, enzymes and other essential nutrients that diabetics need to maintain a normal lifestyle.

The assumption that fruit would be dangerous for diabetics stems from the relationship between sugars and insulin levels. Insulin is designed to break down sugars and carbohydrates, but certain foods contain higher levels of these chemicals and demand more insulin production to break down. Many diabetics cannot produce enough natural insulin to handle a high amount of carbohydrates or sugars at one time. Diabetic menus take into account the relative amount of sugars and carbohydrates present in foods, also known as a glycemic index.

The majority of common fruits have a low to medium glycemic index, which means most diabetics can safely metabolize the fruit sugars through natural insulin production. A few fruits, such as dried dates, may be relatively high on the glycemic index, but they can still be eaten in moderation. The key to eating fruit on a diabetic diet is to space out the portions over the course of a day. Eating too many sweet fruits at once could be problematic for insulin-dependent diabetics, but in general most fruits should not create a dangerous spike in blood sugar levels.

Fruits such as apples and oranges provide fiber as well as fructose or fruit sugar. It can be a challenge for diabetics to get enough fiber in their diets because many foods high in natural fiber may also be high in starch, sugar or other high glycemic ingredients. Fruit can also satisfy diabetics' cravings for processed sweets such as doughnuts and cakes. A cupful of grapes or a medium size apple between meals can help diabetics maintain their blood sugar levels without creating sudden spikes that can overwhelm an already overworked insulin-producing pancreas.