Papaya contains an enzyme called papain, which can break down gelatin. Cooked or canned papaya may be a better option.
Pawpaws are not typically used in gelatin desserts and they aren't fit for this use either. Raw pawpaws especially are not fit for gelatin desserts
Pineapples have an enzyme called bromelain, which can break down gelatin and prevent it from setting properly.
Kiwis have actinidin, which can also interfere with the gelling process of gelatin and result in inconsistency
Mango has high levels of acidity which can slow down the setting process and it's best not to use them with gelatin
Guavas contain enzymes that can affect the texture of gelatin, so it's best to cook or blanch guava before using it in gelatin-based desserts
Figs don't always freeze or set well and may not be ideal for gelatin-based desserts. Although using smaller quantities may be okay
It's best to avoid melons in gelatin since they have excess moisture. If they're drained thoroughly and cut into small pieces they may set better