I often do my turkeys with a combination of oak and apple. Although my Thanksgiving bird I used strictly pecan. Fruit woods are typically associated with pork, poultry and seafood. For me I use oak quite a bit and often with other woods. Some examples of things I'll typically do:
Burgers, steaks: oak/mesquite (for burgers I often use Jack Daniels chips)
Babyback Ribs, pork shoulder: oak/hickory, oak/apple, oak/cherry or sometimes straight cherry for ribs
skirt steak (fajitas): mesquite
fish: oak/alder or straight oak or straight fruit wood, seaweed (yes seaweed)
wine barrel oak chips when I can find them locally.
poultry: I'm kind of all over the map with poultry, I probably conduct more wild experiments with birdies than anything else. But I can tell you I probably most often employ fruit woods with poultry.
As you can see I kinda like oak as a base.
For me, it doesn't seem as though woods taste like the fruits they bear, the smoke is disctint to itself. Smoke some bread and make some toast to get a really good idea of what different smokes taste like. You might be surprised. In any case, I enjoy experimenting and do my best to avoid getting stuck in my ways. Try some unconventional things and see what happens