In grapes per 100 g, total sugar averages about 15.5 g, mainly glucose and fructose.

A medium tangelo has roughly 8–10 grams of natural sugar, depending on size and variety.

One Halo tangerine has about 7–10 g of natural sugar; two Halos (one serving) list 19 g on the label.

One small clementine (74 g) has about 6.8 g of sugar; 100 g has about 9.2 g, based on USDA data.

One medium mandarin has about 9 grams of sugar; size and variety change the count.

One medium tangerine has about 9 grams of natural sugar; size and variety shift the total.

One small orange (about 96 g) has about 8–9 grams of natural sugar, depending on variety and ripeness.

One medium peach has about 12–13 g of natural sugar; size, ripeness, and packing liquid change the total.

One medium kiwifruit has about 6–7 grams of sugar; per 100 grams of kiwifruit it’s around 9 grams.

You don’t need sugar to activate yeast; a proof test often uses 1 teaspoon sugar in 1/2 cup warm water to speed bubbling.