Grilled fruit is usually great. Carmelization of fruit sugars = deliciousness. Core and disrobe a pinapple, coat it in cinnomon, and grill it. Ah-mah-zing!
To catch up on this thread:
Green grapes over red grapes, because red grapes are too sweet and lack the light tartness of green grapes (in general, there are some variations depending on the type of grape).
Green grapes in plain yogurt or plain green yogurt are a refreshing treat. That combo was common in my childhood breakfasts. Most fruit, honeys, and jams are tasty with yogurt.
I occasionally like what some people call mushy apple varieties, because they have slight pair flavors, but I usually prefer crisp apple varieties.
Good bakers know when to use crisp apples and when to use “mushy” apples. It entirely depends on what you are making.
Grapefruit remains a delightfully complex fruit. Enjoy your simple sweet fruit, if it makes you happy.