Typically, the sweetness that we associate with fruits is largely due to the fructose content, but there are many different types of sugars in various fruits. With plums and apples, for instance, you’ve got sorbitol, fructose, glucose, and sucrose. The different sugars come together like paint on an artist’s easel-mounted canvas, and other factors that the texture also come into play when we’re judging the overall sweetness. That said, fructose is the one that we tend to associate the most with overall sweetness – just know that it’s not the ONLY factor.