Tamarind packs a sweet-tart punch and contributes some dietary fiber. Its pulp adds depth to sauces and drinks. If you strain it into a beverage, you leave some fiber behind; added sugar changes what is in your glass, too.

Ripe papaya is juicy, soft, and easy to add to breakfast. Eat it on its own or with plain yogurt for a little fiber and variety. Papain gets a lot of attention, but eating papaya is no guarantee that digestive discomfort will go away.

Also called ice cream bean, guama grows in a long pod. The sweet white pulp around the seeds is the part usually eaten fresh. It provides some fiber and offers a fun change of pace when you want to eat more fruit.

Crack open a sweet granadilla and scoop out the juicy pulp and edible seeds. Eating the seeds lets you enjoy their crunch and fiber. Strain them out for juice, and you miss that part of the fruit.

Soursop has fragrant, creamy pulp that provides water and some fiber. Enjoy the pulp fresh or blend it without straining to keep more of that fiber. Remove the skin and seeds before eating it.

Avocado brings dietary fiber and unsaturated fat to the table. Try it on toast, in a salad, or alongside beans. Its fiber makes it an easy addition to a varied diet focused on gut health.

Guava brings dietary fiber and vitamin C to your fruit bowl. Enjoy it fresh, and chew the small edible seeds if you like them and tolerate them well. As with other fiber-rich fruits, start with a portion that feels comfortable.

Bananas are easy to take anywhere. Greener bananas contain more resistant starch; as they ripen, some of that starch turns into sugar. A green banana and a very ripe one may not feel the same to everyone.