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I can't imagine roast duck or goose without fruit. Oh, I can, but it wouldn't be that palatable a dish.
Pork and ham do very well with fruit accompaniment. Stuff a pork roast with prunes, Danish style, or dress a ham with apricot glaze.
Chutneys or salsa can put a sandwich of last night's roast in the realm of nirvana. Guacamole with turkey, tomato jelly with beef, peaches and ham: mix it up.
Oh, lamb and apricots is very Middle Eastern. Try a bit of apricot in your moussaka.
Aside from citrus, I'm having a hard time thinking of fruits I'd use with fish. Bland fish could use tomato of course. But something heartier like mackerel? I'm thinking something tart or zesty, perhaps cranberry? I guess I'll have to smell some fresh mackerel to come up with a fruit dressing.
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