There's something going on, what it is who knows. I did bing cherries in a belgian dark strong and it was awesome with the dark sweet cherry coming through nicely. Then I tried them in a sour and they all but disappeared. This year my cherry sour (6 gallons) got about 2 1/2 gallons of Oregon Fruit puree tart red cherries. Watch, that one will have too much cherry flavor lol.
There may be a relationship to acidity. The glycoside thing is still up in the air. I think it obvious that different brett strains interact with different sugars and esters in various ways, including with hops, but I dont think its linear or predictable unless you have personal experience with that certain combo. Thats part of what makes American sour beers such a new frontier. Theres a lot to be discovered still.
Regarding various fruit, I think some are just better than others when it comes to fermentation period. Unless artificially flavored, I've never been a fan of strawberry or worse yet, watermellon. Fermented watermelon just tastes like puke to me. Even 21A's take on it leaves much to be desired, despite the hype. The only thing that makes it tolerable is that the watermelon is way in the background.