Seems like you're aware of the relationship between gluclose and fiber, since you built up to glycemic index as your final question, but for those that don't know:
Fiber content in foods affect how the human body absorbs glucose. High-sugar fruits generally have decent quantities of fiber which mitigates the rate at which ingested glucose enters the bloodstream. At least this is my understanding of it from my nutritional scientist, sister, but I'm no medical professional. For more details, fiber:
"Attracts water and forms a viscous gel during digestion, slowing the emptying of the stomach and intestinal transit, shielding carbohydrates from enzymes, and delaying absorption of glucose,[62] which lowers variance in blood sugar levels"
Fiber content in foods affect how the human body absorbs glucose. High-sugar fruits generally have decent quantities of fiber which mitigates the rate at which ingested glucose enters the bloodstream. At least this is my understanding of it from my nutritional scientist, sister, but I'm no medical professional. For more details, fiber:
"Attracts water and forms a viscous gel during digestion, slowing the emptying of the stomach and intestinal transit, shielding carbohydrates from enzymes, and delaying absorption of glucose,[62] which lowers variance in blood sugar levels"
https://en.wikipedia.org/wiki/Dietary_fiber#Effects_of_fiber...
Also, compare an orange vs orange juice:
Orange Glycemic Index = 40
Orange Juice Glycemic Index = 50
http://www.health.harvard.edu/healthy-eating/glycemic_index_...