Title: Juicy Fruit
Content:  Which fruit serves as the model for its flavor is kept vague in advertising, though in 2003, advertising agency BBDO characterized it as a combination of Coconut and pineapple, and some people say it resembles jackfruit. According to two books in the Imponderables series, peach is one crucial flavor among many others. It is likely that the chemical used for flavoring is isoamyl acetate (sometimes known as banana oil), a carboxylic ester, which is also found in jackfruit.
Title: Food pyramid (nutrition)
Content:  In terms of food (rather than botany), fruits are the sweet-tasting seed-bearing parts of plants, or occasionally sweet parts of plants which do not bear seeds. These include apples, oranges, grapes, bananas, etc. Fruits are low in calories and fat and are a source of natural sugars, fiber and vitamins. Processing fruit when canning or making into juices may add sugars and remove nutrients. The fruit food group is sometimes combined with the vegetable food group. Note that a massive number of different plant species produce seed pods which are considered fruits in botany, and there are a number of botanical fruits which are conventionally not considered fruits in cuisine because they lack the characteristic sweet taste, e.g., tomatoes or avocados.
Title: Siraitia grosvenorii
Content:  The sweet taste of the fruit comes mainly from mogrosides, a group of triterpene glycosides that make up about 1% of the flesh of the fresh fruit. Through solvent extraction, a powder containing 80% mogrosides can be obtained, the main one being mogroside-5 (esgoside). Other similar agents in the fruit are siamenoside and neomogroside. In this process, the peel and seeds are removed, and the pulped fruit is made into a fruit concentrate or puree. Additional juice may be extracted from the remaining pulp by hot water. The juice is homogenized, acidified slightly to prevent gelling and improve the flavor, then treated with pectinase or 
Title: Sweetness
Content:   Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable, except when in excess. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin and aspartame. Other compounds, such as miraculin, may alter perception of sweetness itself. The perceived intensity of sugars and high-potency sweeteners, such as aspartame and neohesperidin dihydrochalcone, are heritable, with gene effect accounting for approximately 30% of the variation. The chemosensory basis for detecting sweetness, which varies between both individuals 
Title: Ripening
Content:  Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This effect is attributed to the Brix-Acid Ratio. Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. bananas and tomatoes). Underripe fruits are also fibrous, not as juicy, and have tougher outer flesh than ripe fruits (see Mouth feel). Eating unripe fruit can lead to stomachache or stomach cramps, and ripeness affects the palatability of fruit.
Title: Ripening
Content:  as the structure of the fruit is degraded.Enzymatic breakdown and hydrolysis of storage polysaccharides occurs during ripening. The main storage polysaccharides include starch. These are broken down into shorter, water-soluble molecules such as fructose, glucose and sucrose. During fruit ripening, gluconeogenesis also increases. Acids are broken down in ripening fruits and this contributes to the sweeter rather than sharp tastes associated with unripe fruits. In some fruits such as guava, there is a steady decrease in vitamin C as the fruit ripens. This is mainly as a result of the general decrease in acid content that occurs when a fruit ripens.
Title: Food
Content:  Generally regarded as the most pleasant taste, sweetness is almost always caused by a type of simple sugar such as glucose or fructose, or disaccharides such as sucrose, a molecule combining glucose and fructose. Complex carbohydrates are long chains and thus do not have the sweet taste. Artificial sweeteners such as sucralose are used to mimic the sugar molecule, creating the sensation of sweet, without the calories. Other types of sugar include raw sugar, which is known for its amber color, as it is unprocessed. As sugar is vital for energy and survival, the taste of sugar is pleasant. The stevia plant contains a compound known as steviol which, when extracted, has 300 times the sweetness of sugar while having minimal impact on blood sugar.
Title: Ripening
Content:  Climacteric fruits undergo a number of changes during fruit ripening. The major changes include fruit softening, sweetening, decreased bitterness, and colour change. These changes begin in an inner part of the fruit, the locule, which is the gel-like tissue surrounding the seeds. Ripening-related changes initiate in this region once seeds are viable enough for the process to continue, at which point ripening-related changes occur in the next successive tissue of the fruit called the pericarp. As this ripening process occurs, working its way from the inside towards outer most tissue of the fruit, the observable changes of softening tissue, and changes in 
Title: Biochemistry
Content:  a. Fructose is not the only sugar found in fruits. Glucose and sucrose are also found in varying quantities in various fruits, and sometimes exceed the fructose present. For example, 32% of the edible portion of a date is glucose, compared with 24% fructose and 8% sucrose. However, peaches contain more sucrose (6.66%) than they do fructose (0.93%) or glucose (1.47%).
Title: Sugar
Content: Fructose, or fruit sugar, occurs naturally in fruits, some root vegetables, cane sugar and honey and is the sweetest of the sugars. It is one of the components of sucrose or table sugar. It is used as a high-fructose syrup, which is manufactured from hydrolyzed corn starch that has been processed to yield corn syrup, with enzymes then added to convert part of the glucose into fructose. ; Galactose generally does not occur in the free state but is a constituent with glucose of the disaccharide lactose or milk sugar. It is less sweet than glucose. It is a component of the antigens found on the 

Question: where does the sweetness of fruit come from?
Answer: Fructose, or fruit sugar.
Fructose.