Fruit (100 Grams) Sugars (Grams)
----------------- --------------
Apples; eating 11.8
cooking 9.2
baked 9.6
stewed 7.9
Apricots; raw 6.7
stewed 5.6
dried 43.4 Avocado
Pears; raw 1.8 Bananas; raw 16.2
Blackberries; raw 6.4
stewed 5.5 Cherries;
eating (raw) 11.9
cooking (raw) 11.6
stewed 9.7
Cranberries; raw 3.5 Currants;
black, raw 6.6
stewed 5.6
red, raw 4.4
stewed 3.8
white, raw 5.6
stewed 4.8
dried 63.1 Dates;
dried 63.9 Figs; green, raw 9.5
dried 52.9
stewed 29.4 Grapes;
black, raw 15.5
white, raw 16.1
Grapefruit; raw 5.3
juice 7.9 Lemons;
whole 3.2
juice 1.6 Mangoes;
raw 15.3 Melons; canteloupe, raw 5.3
honeydew, raw 5.0
watermelon, raw 5.3
Nectarines; raw 12.4 Oranges; raw
8.5
juice 9.4 Peaches;
raw 9.1
dried 53.0
stewed 19.6 Pears;
eating 10.6
cooking, raw 9.3
stewed 7.9
Pineapple; fresh 11.6 Plums; raw 9.6
cooking, raw 6.2
stewed 5.2
Pomegranate; juice 11.6 Prunes;
dried 40.0
stewed 20.4 Quinces;
raw 6.3 Raisins; dried 64.4 Raspberries; raw 5.6
stewed 5.9 Rhubarb;
raw 1.0
stewed 0.9
Strawberries; raw 6.2
Tangerines; raw 8.0

The above information is from McCance and Widdowson's The Composition
of Foods, by A.A. Paul and D.A.T. Southgate, Elsevier/North-Holland
Biomedical Press, New York City.