You might want to look for oolongs that are a little more oxidized (a tad closer to black teas) and/or a little more roasted.
I have never had Adagio's Wuyi Ensemble or Oolong #40, but they look like teas that are likely to be more on the fruity side than the lighter teas. From the description and photos, Oolong #40 (a terrible name) looks like a Taiwan Oriental Beauty (also called Bai Hao) which is one of the most oxidized of all the oolong teas. A special insect starts the process by biting the leaf while the plant is still growing. I find Oriental Beauty often has a little acidity (sourness) that I'm not crazy about, but a lot of people love.
Teas from the Wuyi mountains (and there are many kinds) are sometimes called rock tea or yan cha. Their degree of oxidation and roasting vary quite a bit, but they tend toward the fruity types. Shui Xian (sometimes spelled Shui Hsien) or Water Sprite is another tea that often (but not always) comes from the Wuyi mtns and is one of the most oxidized of teas. There are enormous variations in quality among Shui Xians, as I suppose is actually the case among all these teas now that I think of it.
Finally, the Dan Cong area teas (again, there are many of these) tend to be lighter teas often exhibiting more aroma than flavor, but they can be distinctly fruity, quite commonly showing peach or dried apricot.
So: I'd suggest the Adagio Oolong #40 and Wuyi Ensemble as a good starting point. Adagio's quality is reliable. You may try looking around among 1) other Oriental Beauty/Bai Hao, 2) any of the many Wuyi oolongs, 3) Shui Xian, and 4) some of the darker of the many Dan Cong oolongs.
Best of luck! With tea, I often find the search can actually be more fun than finding the one your looking for!