Amarillo would be the fruitiest of that bunch. If you don't like that flavor, then you used too much Amarillo late and in the dryhop. Next time, use less or substitute a portion with other hops. Candy sweetness can also come from a high FG, yeast selection/attenuation, higher fermentation temps, and possibly even too much crystal malts in your recipe. The hop juiciness works in tandem with the sweeter, caramelly beer to give some "fruit juice" attributes instead of a straight up, dry, hoppy, bready, bitter beer.