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The advantage of eating a low-carbohydrate fruit is that you can consume a larger portion. But whether you eat a low-carb or high-carb fruit, as long as the serving size contains 15 grams of carbohydrates, the effect on your blood sugar is the same.
According to the American Diabetes Association, the natural sugar in fruit does not pose a danger to diabetics. With the exception of pineapple and some types of melon, most raw fruits have a low glycemic index. The ADA recommends choosing fresh or frozen fruit.