Fresh fruits: I have experimented with all of these fruits for the sweet porridge I make for breakfast: banana, mango, persimmon, apple, pear, peach, plum, figs, grapes, jujubes, kiwi, dragon fruit, pineapple, chikoo / sapodilla, pomegranate, orange, grapefruit.

Dried fruits? I buy fruits in their dried form when we can't get them in fresh or frozen form. Examples: dried figs, dried peaches, prunes and dry jububes (red dates). We must be careful with dried fruits because dehydration increases calorie density. How does calorie density matter? Remember, we can eat many more dried peaches than real peaches! For details, see Calorie Density. Also see Natural Sweeteners.

Dried fruits are awesome for backpacking trips in the mountains where real fruits are difficult to carry. Real fruits are heavy due to all the water they contain; so it helps to dry them out. But when real fruits are available, no need to consume dried fruits.

Fruit powders: For fruits not found commonly in grocery stores in fresh or frozen form, we may chose to experiment with fruit powders like Baobab Powder, Passion Fruit Flakes and Dragon Fruit Powder. I don't use such fruit powders regularly. Sometime, I buy them on whim for experimentation and novelty. They introduce awesome colors to our morning breakfast!

Finely chopped fruits: I am able to chop fruits quite fine (like onions for sauteing) with an ordinary paring knife; you could use a Mueller Onion Chopper which can chop fruits like apples into small sizes.

Sweet fruits: I typically use sweet fruits like bananas, apples and pears. I love fuyu persimmons and mangoes whenever they are available. Among these, ripe fuyu persimmons are my favorite fruit to add in morning breakfast — they are very sweet.

Peaches, kiwis and strawberries also work fine — individually or mixed together — they take the flavor in a different direction than bananas, apples and fuyu persimmons.

In my experience, we can mix n match any two fruits (except fruits from the melon family); generally speaking, we can't go wrong unless we are a food connoisseur.

I've also tried sliced grapes. You need to really slice them so that the insides of grapes ooze out and mix with the preparation; maybe you can mash them somehow (never tried mashing; I'm able to slice quite comfortably). Oranges and nectarines — not the best fruits to add to boiled grains but I'm okay with them. Even pomegranates are just fine — you'll have to chew a lot of seeds if you add them.

Cooking of fruits? I don't cook fruits. I simply add finely chopped fruits to grains when it's ready to eat. If the fruit is crunchy (apples, for example), it is actually advantageous not to cook it because we'll be forced to chew our food well. However, if you'd like to make them soft, you can cook them for 2 to 5 minutes with the grains when they're ready.

Which fruits to avoid? The only fruits that don't go well with sweet porridge recipe are melons and honeydew; these just don't 'mix' with the rest of the preparation. I never tried watermelon.

Rainbow-colored breakfast: I try to make all my meals colorful, with colors spanning the entire spectrum of a rainbow! So instead of adding just one fruit for daily breakfast, I prefer to consume multiple colorful fruits (and berries).