You probably need to think about the GI rating of food, which refers to how quickly it breaks down into simple sugar in your body. Low GI foods take longer so release a slower steady amount of energy, as opposed to High GI foods which break down quickly and raise your blood sugar levels quickly and spike, leaving you with a low afterwards (which can make you feel hungry and make you want to snack sooner).
In general, the more processed a food is, the less work your body has to do to break it down into simple sugars, and the higher GI it is. So that's why wholegrains are preferible to refined white breads/pastas etc.
Where fruit is concerned, most are low GI. They are best eaten whole (i.e. not fruit juice alone) and raw (rather than cooked) which includes avoiding canned fruit (as it has been heated to a high temperature and is marinated in syrup or juices). You can probably check online for the GI ratings of different fruit.
You can also eat lower GI foods with higher ones to slow down how fast the high ones are digested.
You maybe also need to watch how much you eat (depending on your weight etc) as it is possible to eat too much of even healthy foods.
Hope that helps (my DH has Type 2, but I'm no expert, you can always ask for advice from a practice nurse or nutrionist if you have specific concerns).