I have used lemon juice as part of water replacement and it does have the capacity to alter the SF some, but in a small batch with only partial water replacement, it wasn't noticeable.
I tried spinach as a colorant, and at first it was a nice green, but eventually that faded to no color. Here's a photo of how it look while it was still young. I really liked the look, but it didn't last, as the soap all ended up the same white, until I put it in boiling water. In boiling water the bright spinach green returned.
I have used tomato sauce, papaya, carrots (strained), avocado, parsley and infusions of other herbs, maybe some others that aren't coming to mind at the moment. Only carrots kept the color for long.
I have not used any fruits besides avocado, papaya and tomatoes. I have not used apple or other fruit juices except what was included in kombucha tea (store bought).
As for any tangible differences in the soap with or without these ingredients, I just can't say positively. For me it was more the novelty of it and a love of experimenting. Did any of them alter the shelf life of the soap in any way? No, not at all except one incidence. I may still have a couple papaya soaps left which are fine at about 2 years old. I think I may have given away the last of the carrot soaps I made, but at about 2 years, they were also still fine. By fine, I mean no 'spoilage' or other adverse effects.
However, I did not really like the avocado soap I made with avocado puree. The soap started out a lovely green, but turned an ugly brown. I ended up throwing that one away because it also smelled odd, as though the avocado was turning. I have not used avocado in soap since, partly because of that, but more because I'd really rather eat an avocado than use it in soap. For me they are one of my favorite fruits.