I have found the Sumatran Lintong to be quite a powerful taste as a SO, but probably not what I would describe as "spicy fruit". Probably more "earthy" is how I would go (more like a Cab Sav).
I have either not got, or not recently roasted the other beans you mentioned, but I would suggest the Ethiopian Harrar might be worth a shot. Failing that, perhaps trying to get your hands on a PNG to try as I have found a few of them to give me the "spicy fruit" taste. Particularly the PNG Sigri.