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here's an excerpt from here:

Ray Peat on apples:

I think underripe apples are always dangerous. Any organic apple is
likely to be o.k., but usually it's safer to convert them to
applesauce (cooked), making them more digestible. Storage or stress
can affect the apple's allergenicity, and incomplete ripening leaves a
variety of toxins. Malonic acid, even at a very low concentration, can
cause severe bowel inflammation.

Most people can eat an occasional random apple without getting
symptoms such as constipation, hemorrhoids, headache, sniffles,
sneezing, gas, joint pain, restless sleep, etc., so in moderation the
toxins don't matter too much. But when there's a symptom, the fruits
with ripening problems should be high on the list of suspects.

They don't get much juice from unripe apples, and they usually use
spoiling apples for making juice, which explains the extremely high
rate of fungal contamination.

Ray Peat on the loss of vitamin C in cooked fruits and juices:

The loss is slight, and everything except grains will provide vitamin
C. Even with everything cooked, I still excreted more than 1000 mg of
vitamin C every day. When the grains are excluded, the vitamin C
intake is similar to what Linus Pauling called the jungle diet,
providing thousands of milligrams per day.

Cherimoyas are sometimes in fair condition in the winter, otherwise,
frozen juice or fruit is the best choice. Transportation and customs
rules/treatments are similar to storage, in stressing and degrading
fruits. Canned tropical fruits may be o.k., except the cans may be a
source of excess iron; glass containers could be o.k.

As long as the seeds are removed, canned fruits are good.

Most people tolerate an occasional meal of figs or berries, and some
people eat them often with no noticeable reaction, but the toxins are
there, and there will have to be a lot more research to know whether
they are cumulatively contributing to certain problems.