The calorie count of fruits varies widely, and fluctuates with sugar amounts and amount of fats and carbohydrates. The Centers for Disease Control and Prevention and the American Heart Association recommend eating whole skin-on fruit or freshly frozen fruit, and the numbers below refer to the USDA's information on whole raw or previously frozen whole raw fruits with skin, in a measurement of 1 cup with pits or large seeds removed. Processed fruits can have added sugar and therefore more calories and most juices do not contain the fiber that fruit provides. Dried fruit has fiber, but it can have added sugar as well, and if it is all-natural, it will contain more calories than fresh or frozen fruit because drying simply concentrates the sugar content in fruit.
Common Low-Calorie Fruits
The "fruit" with the lowest calorie count is a ripe red raw tomato, at 27 calories. Most people, however, don't consider tomatoes a fruit, yet it is, botanically speaking. Coming next are strawberries, at 45 calories, and watermelon at 46. Asian pears, which are rounder and have brown skin and crisp flesh have 51 calories, and papayas have 54. At 60 calories, are peaches and raspberries. Cantaloupes have 65 calories, and nectarines, with natural juices, have 67.
Mid-Range Calorie Fruits
Grapefruits with their natural juices have 70 calories, cherries have 71, and red currants or American gooseberries have 72 calories. Apples have 73 calories (remember this is a chopped cup of raw apple, not one whole apple which has around 90 calories) and apricots have 74. Pineapples have 75, and oranges (sections with juice) have 80 calories. Blueberries have 81. Plums have 90 calories, and finishing out the mid-range fruits are other pear varieties at 97.
Higher Calorie Fruits
In the over 100 calories per cup are bananas and mangoes, both at 107. Kiwis are next at 110, then guava at 112, and seedless grapes at 113 calories. Topping the list are avocado at 150 calories.
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