Fruits and sucrose: 75 foods rated

Goji berries are sold dried, which concentrates their sugars several times over. A small handful is the usual portion and already a real dose.

The longan is usually eaten dried or in syrup outside its growing region, and both concentrate the sucrose the fresh fruit had.

Pineapple is one of the few fruits where sucrose leads rather than glucose or fructose. That makes it mild on the fructose axis and not here: that axis counts fructose in excess of glucose, and this one counts sucrose.

Tamarind pulp is sucrose-bearing under its sourness. The acidity is what people notice, and it hides how much sugar is in a spoonful of paste.

Apple does carry sucrose, and it was measured rather than assumed: it is one of the three fruits in which sucrose was found in the study behind this axis, on a range of 15.82 to 106.39 mg per gram across four fruits. That is a RANGE over four fruits and the abstract publishes no value for any one of them - the measurement establishes presence, not amount.

• Ma C. et al., Food Chem 145 (2014) 784-788, fructose, sorbitol, glucose and sucrose in fruits by HPLC-ELSD

Apricot carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof.

Blood orange carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof.

Cantaloupe carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof.

Date carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof.

Dried apricots concentrate the fruit, but the apricot's sugar was never mostly sucrose - drying multiplies free glucose and fructose instead.

Dried peach concentrates a fruit whose sugar sits mostly as free monosaccharides, so it climbs on the fructose axis without climbing much here.

Grapefruit carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof.

Jackfruit carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof.

The sucrose of a lingonberry preserve is added rather than the berry's own, which is the harder thing to read off a jar.

Mango carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof.

Mulberry carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof.

Nectarine carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof.

Orange carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof.

Passion fruit carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof.

Peach carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof. The sugars here were separated and measured rather than looked up: across the four fruits in that study - peach, apple, watermelon and cherry - fructose ran 5.79 to 104.01 mg per gram, glucose 9.25 to 99.62 and sucrose 15.82 to 106.39. Those are RANGES across four fruits, not a value for this one, which is the honest limit of what an abstract gives.

• Ma C. et al., Food Chem 145 (2014) 784-788, fructose, sorbitol, glucose and sucrose in fruits by HPLC-ELSD

Plantain carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof.

Commercial rose hip syrup is heavily sweetened, so its sucrose is a question for the label rather than for the fruit.

Sun-dried tomato concentrates a fruit that was low in sucrose to begin with, and it is eaten in slivers rather than by the bowl.

• USDA FoodData Central, the national nutrient database, queried for the sugar profile

Watermelon carries sucrose - it is one of the three fruits in which it was measured, on a range of 15.82 to 106.39 mg per gram across the four studied. A range over four fruits is not a value for one of them; the measurement settles that it is there, not how much.

• Ma C. et al., Food Chem 145 (2014) 784-788, fructose, sorbitol, glucose and sucrose in fruits by HPLC-ELSD