I puzzled over this as well and never really found a good way to track it. A whole fruit will have a mixture of free glucose, free fructose, sucrose, and maybe other stuff like maltose (glucose x2). USDA database is pretty spotty with these details.
But I don't think any great precision is needed. As long as we treat fruit as a dessert and not a meal we're probably fine. Seasonal variety will prevent any serious overloads. My favorites are strawberries, grapefruit, cantaloupe, and nectarines. I'll do kiwi, mango, pineapple when they're reasonably fresh and affordable. I'll pick apples and grapes infrequently. Overall I wouldn't sweat it--the hepatic fructose channel is there for a reason and hard to logjam without refined sugar.
Lots of: urban hiking, cycling, sprinting
Lots of: fresh meat, seafood, eggs, organs, tubers, starch fruits, vegetables, meat fat, dairy fat, oil fruits
Some: cured meat, dairy protein, sweet fruits, rice, pulses, tree nuts, oil seeds
Minimal: soy, refined proteins, sugar, liquid carbohydrate, grains, refined oils, peanuts