Cherimoya Glycemic Index
Low GI · The honest verdict
Gentle on blood sugar
Glycemic index
35–58
reported range
Glycemic load
9
Low GL
This food's glycemic index is 35–58, which is Low GI.
Cherimoya is a naturally sweet fruit with a low-to-medium GI and moderate carb load — a 100 g serving is generally manageable for blood sugar, but larger portions can add up quickly given its sugar content. This is general nutrition information, not medical advice; people with diabetes should discuss cherimoya and portion sizes with their care team.
GI numbers vary by source, ripeness, and how a food is prepared. This is general nutrition information — not medical advice. If you manage diabetes, confirm specifics with your care team.
Key facts
Cherimoya provides about 3.5 g of dietary fiber per 100 g, which helps slow sugar absorption despite its sweet taste.
Foods with a glycemic index of 55 or below are classified as low-GI; 56–69 is medium-GI.
Glycemic load — GI × carbs per serving ÷ 100 — is often more practical than GI alone for estimating real blood sugar impact.
What's actually inside
Per 100 g, with your typical serving noted as 100 g (about half a medium cherimoya), pulp only. The carb family is what moves blood sugar — fiber is the number that softens the spike.
- Total carbs
- 17.7g
- Net carbs
- 14.2g
- total carbs minus fiber
- Fiber
- 3.5g
- slows the glucose rise
- Sugars
- 12.9g
- Protein
- 1.6g
- Calories
- 75kcal
Notable nutrients
- Vitamin C12.6 mg
- Vitamin B60.26 mg
- Potassium287 mg
- Magnesium17 mg
- Folate23 mcg
Is it a smart choice for blood sugar?
GI is only half the story — portion (glycemic load) and what you eat it with decide the real-world effect. Here's the honest read.
The verdict
Manageable in small to moderate portions
Cherimoya is a naturally sweet fruit with a low-to-medium GI and moderate carb load — a 100 g serving is generally manageable for blood sugar, but larger portions can add up quickly given its sugar content. This is general nutrition information, not medical advice; people with diabetes should discuss cherimoya and portion sizes with their care team.
Portion guidance
A 100 g portion (about half a medium fruit) keeps glycemic load in the low range. Eating a whole large cherimoya (200–250 g) roughly doubles the carb and sugar load, which can produce a more pronounced glucose response. Pair with a source of protein or fat — yogurt, nuts — to blunt the curve.
This is general nutrition information, not personal medical advice. Blood sugar responses are individual — if you have diabetes or prediabetes, your care team can tell you how this fits your plan.
How to keep the spike small
The same food can land differently depending on how it's cooked and what it's eaten with. Use these levers to your advantage.
Eating ripe vs. unripe
Raises GIAs cherimoya ripens, its starch converts to sugar and the GI tends to rise. A fully ripe, very soft cherimoya will spike blood sugar more than a just-ripe one.
Blending or juicing
Raises GIRemoving fiber structure by blending or juicing speeds digestion and raises the effective glycemic response compared to eating the whole fruit.
Pairing with protein or fat
Lowers the spikeAdding Greek yogurt, cottage cheese, or a small handful of nuts alongside slows gastric emptying and smooths out the blood sugar curve.
Chilling (eating cold)
Little effectCooling does not meaningfully affect the GI of fruit; the effect of temperature on cherimoya's starch-sugar balance is negligible once ripe.
Pairing tip
Serve cherimoya chilled and scooped from the skin. Pair with plain Greek yogurt for protein, or alongside a handful of almonds. Avoid mixing into high-sugar desserts — the fruit is sweet enough on its own and added sugars amplify the glycemic hit.
Why GI numbers vary
Published GI values for cherimoya are sparse. The fruit is not as widely studied as apples or bananas, and the few references available span roughly 35 to 58 depending on ripeness, the specific variety, and study methodology. Because the true value is genuinely uncertain, a range is more honest than a single number.
Not medical advice. This page is general nutrition information about Cherimoya. It isn't a diagnosis or a treatment plan. If you have diabetes, prediabetes, or another condition affecting blood sugar, confirm any dietary decisions with your doctor or care team.
Frequently Asked Questions
Cherimoya's GI is estimated in the low-to-medium range — roughly 35 to 58 across different sources — but formal studies are limited. Most references place it in the low GI category (under 55) for a moderately ripe fruit. Ripeness, variety, and portion size all influence the real-world blood sugar response more than any single GI number suggests.
Cherimoya can fit a diabetes-friendly diet in controlled portions, but it is one of the sweeter fruits — about 13 g of sugar per 100 g. A small serving (100 g or so) keeps glycemic load low. Larger portions, especially of a very ripe fruit, add up quickly. People with diabetes should confirm appropriate portions with their care team and monitor their own glucose response.
Cherimoya and ripe banana are broadly similar in glycemic impact — both are moderately sweet fruits in the low-to-medium GI range. Cherimoya has slightly more fiber per 100 g than a ripe banana, which may blunt the spike marginally, but the natural sugar content is comparable. Portion size matters more than which fruit you choose.
At a 100 g portion, cherimoya's glycemic load is approximately 9, which sits at the upper end of the low GL range (low is 10 or under). A larger 150–200 g portion pushes GL into medium territory. This makes cherimoya a fruit to enjoy in moderate, measured amounts rather than freely.
Cherimoya is a good source of vitamin C, vitamin B6, potassium, and dietary fiber. It also contains folate and magnesium. The fiber content (about 3.5 g per 100 g) is one reason its GI does not spike as sharply as pure sugar despite its sweetness — fiber slows digestion and the rate of glucose absorption.
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Reviewed by
Curex Editorial TeamReviewed for accuracy
Last reviewed July 2026