When enjoying fruits, many people assume that sweeter fruits are higher in sugar and calories, while sour fruits are lower in sugar.

However, this common belief oversimplifies the complex nature of fruit composition.

Fruits contain four main types of sugars: fructose, sucrose, glucose, and starch, each varying in their proportions among different fruits. Contrary to popular belief, the sweetness perceived by our taste buds does not directly correlate with the total sugar content.

Fructose, for example, is significantly sweeter than sucrose, approximately 1.7 times sweeter, while glucose is less sweet, about 0.7 times the sweetness of sucrose. Starch, found in some fruits, contributes little to no sweetness at all. Therefore, the overall sweetness of a fruit cannot be accurately judged by taste alone.

Understanding this relationship helps clarify why certain fruits, like hawthorn berries (山楂), can taste sour yet contain high sugar content. Despite their tartness, hawthorn berries can have sugar content as high as 22% to 24%, surpassing that of seemingly sweeter fruits like watermelon, strawberries, or apples.

The perceived sourness of hawthorn berries is primarily due to their high organic acid content, which is two to three times higher than that found in apples or pears. The abundance of organic acids in hawthorn berries counteracts the sweetness of fructose, resulting in a predominantly sour taste experience.

For individuals managing conditions like diabetes, the misconception that sour-tasting fruits like hawthorn or pomelo have lower sugar content can lead to improper dietary choices. Diabetics often opt for these fruits assuming they are safer due to their perceived low sweetness, disregarding their actual sugar levels.

Consumption of fruits should be approached with an understanding of their sugar content rather than relying on taste alone. For those with health concerns related to sugar intake, consulting with healthcare providers to determine suitable fruit types, portions, and timings is crucial.

Scientific knowledge empowers individuals to make informed dietary choices, ensuring both enjoyment and health benefits from fruit consumption.

The sweetness of fruits is not merely dictated by taste perception but by the complex interplay of sugars and acids within each fruit. By debunking misconceptions and embracing scientific insights, individuals can better navigate their fruit choices, promoting both taste satisfaction and health consciousness.