okay i just did my experiment today and it was pretty hard puree-ing the bananas but especially the apples, because my blender was hard to use. but anyway. i shall post up my results. i tested each fruit 3 times within a timespan of half an hour from like 8:30am-9am today. my results were like this;

Oranges:
tries/pH level:
1. 3.8
2. 3.8
3. 3.8

Average level of pH: 3.8

Temperature: 16.5 degrees Celsius

Apples:

tries/pH level:
1. 3.8
2. 3.9
3. 4

Average level of pH: 3.9

Temperature: 18 degrees Celsius

Kiwis:

tries/pH level:
1. 3.6
2. 3.5
3. 3.6

Average level of pH: 3.6

Temperature: 16.5 degrees Celsius

Bananas:

tries/pH level:
1. 4.9
2. 5.2
3. 5.2

Average level of pH: 5.1

Temperature: 18 degrees Celsius

Throughout the experiment I noticed several things. During the half an hour time span, when I measured the more sour types of fruits i.e. kiwis, oranges and limes, the pH was lower and also the temperature was lower as well whereas when I measured the pH level of more sweeter fruits such as apples and bananas both the temperature and the pH level were higher. Maybe the temperature can affect the pH level and I should probably look up the composition of each fruit as well, while I'm at it, haha.
Oh also, Sorry for the no tables thing, but i can't figure out how to do a table on this thing. everytime i try doing a table, it stuffs up so if you know how to do it, tell me please >.<"

(: