Any juice pressed from edible fruit with fermentable sugars can be fermented. To the best of my knowledge there is no rule about this but cider, typically does not have added sugar and will have a potential ABV of about 5%. Most ripe fruit will have about the same amount of sugar (Wine grapes typically have about twice that amount of sugar) so you ferment any fruit and make it a session wine or cider.
That said, many people like to dilute their juice with water rather than use more juice... but hey! if you prefer to call water, wine then you can follow what those folk do. I prefer to use water for cleaning my equipment. Bottom line - you can get about 1 gallon of juice from about 10 lbs of fruit - or you can buy bottled juice at your local supermarket.