The notion that there is too much sugar in fruit is a poor assumption and one that is not thought out very well. Fruit consists of approximately 80 – 95% water, the rest is fibre, fructose, sucrose, glucose and various other sugars, minerals, antioxidants etc.
The predominant sugar in fruit is Fructose, which is a lower energy molecule than Glucose and Sucrose or table sugar. Table sugar is a much higher energy molecule consisting of a Fructose and Glucose molecule bonded together. Because Fructose is a smaller lower energy molecule than Glucose it does not have a direct effect on the blood sugar. Instead, it travels to the liver first for methylation or modification in order to be converted to Glucose for energy.