Once I made a gluten free beer in which I used Amarillo at FWH and 17 min, and then Citra and Rakau at 5 min and 2 min, and that was a very tasty beer. Very mellow rich and pleasantly tropical, but not a "fruit bowl" flavor. Characteristics I've read attributed to Rakau are passion fruit and mango - that approximates it.
Today I kegged and dry hopped a Galaxy Simcoe American Pale Ale, and it is a winner. I also used Simcoe for the bittering addition. Both hops are described as having passion fruit characteristics.
That beer I hopped to about 38 IBUs and used a bit of a kitchen sink approach for the malt including just a little vienna, crystal 40, rye malt, carapils, wheat malt and flaked oats, but mostly premium 2-row for base malt. It still tastes very true to style.
I've also recently used Lemon Experimental Hops from Yakima Hops for a flavor + dry hop (in one of the two kegs) addition in a Summit Amarillo Citra IPA and everyone loved that beer.
I guess I don't brew enough batches to discuss my "favorite" new hops, but I've been enjoying experimenting here and there.
I do need to change it up, and will based on all the great replies.