These are all common, obvious fruits, several of which are not even from Asia originally. I feel someone speaking from "the deep end" would have more esoteric recommendations but also very strong preferences about what particular cultivars to seek out -- in each case, but especially for durian, where it's almost like each of its hundreds of named varieties can have its own cult following -- when and where to get them, how they should be harvested, how prime individual specimens should be selected, etc. Guava not very sweet? You just haven't had the right variety of guava fully in season. And so on.

OMG, durian, it's like a entire cult following, golden phoenix, sultan (d24), black gold, mountain cat, red prawn, black pearl, king of kings...

Speaking of cult following, I once tried a durian that tasted rotten, so I warned my friends accordingly, one who promptly grabbed them and started smacking their lips, going "this is the good stuff". Found out it was the XO variant, which is supposed to taste like it's fermented. Who would've thunk.

Yes. For a simple example, guava with pink flesh inside is very different in taste from the white flesh ones.

Aside from Guava I knew none of the fruits the OP mentioned, just as a side-note. I think you may be overestimating how common and obvious these are for people not from Asia.

I'll add, dragonfruit. The typical purple one has a very mild taste (exceedingly mild to the point of tastelessness), but the yellow ones are really sweet.

My absolute favorite was not on your list: mangosteen! Available in the US at some Asian groceries but so expensive that I usually can't stomach it.

Exactly, discovered that one on Indonesia. Amazing taste. I'd surmise if you like lychee you probably will like this, too.

In the US they are expensive and usually bad.

FYI -

Sapotas are from Mexico (Yucatan)

Custard apples are from the West Indies

Guavas are from Mexico (and are often grown in backyards even here in California)

Well, they've all been growing in the East Indies for a long time and I've never been to the Yucatan or the West Indies. Maybe the varietals are different.

Paw Paw would be the best local replacement for tropical flavor