[valenceelectron]

It's unfortunate naming similar to "fat". Most fruits are really not that high in fructose, compared to stuff like high-fructose corn syrup (well, it's in the name) that's widely added to beverages and other processed food.

[vel0city]

The fructose-glucose ratio of a lot of apples is almost 2:1. HFCS is usually 45-55% fructose. Watermelon has a similar ratio. Lots of fruits have a higher fructose to glucose ratio.

HFCS is called high-fructose not because its some incredibly high level of fructose compared to most everything else, its because compared to regular corn syrup it is high. Regular corn syrup is nearly 100% glucose, so a mixture of 45% or 55% fructose is extremely high in that context. Table sugar is 1:1 fructose/glucose, but we don't call it high-fructose table sugar.

[valenceelectron]

HFCS is available in ratios with up to 90% fructose. Granted, I don't know what the average is in the food industry. But like other commenters said, it's mostly about the absolute amount. You can't realistically eat enough apples to reach a fructose intake equivalent to that of a sugary drink. And even if you do, you also ate lots of fiber and other good nutrients.

Therefore, worrying about fruits because of fructose is unwarranted. Well unless you have fructose intolerance.

[everybodyknows]

Not a chemist here, so I'm wondering which is the higher energy state: fructose+glucose dissociated (into HFCS), or bound together into sucrose (white table sugar).

https://en.m.wikipedia.org/wiki/Sucrose

Why doesn't either HFCS want to crystallize into sucrose, or sucrose want to melt into 50% HFCS, given a bit of time, water, heat, or stirring?

[BiteCode_dev]

It's not the ratio that hurts you but the absolute dose you ingest.