Where did you get your mineral ratios in the banana, apple, banana pepper and tomato from?
Where were they grown? What varieties? How were they grown? Was the soil virgin? Allowed to rest? Pesticides? Herbicides? fertilizers? What kind?
Other things that affect mineral ratios are climate... a tomato grown in the southwest is not going to have the same ratios as one grown in the northeast, even if the soils and watering conditions are identical due to the moisture in the air, intensity of the sun exposure, and variations in daily/nightly temperatures.
One reason it is best to eat in season and local if possible.
The banana industry is very dirty... LOTS and LOTS of NPK and pesticide use, etc. which may account for a higher potassium than would be found otherwise... same goes for the banana pepper and tomato.
In addition, notice the ratios of the tree grown fruit with the shorter lived (a few years in the best conditions) plants...
Look a little closer at each and put your thinking cap on.
At any rate... I would like to point out, the ratios of each.
Notice the ratio of the apple?
A high brix apple will dry down without rotting. I have proven this for myself with high and low brix apples. When the sugars have the necessary minerals to bind with, the fruit is of higher brix... if the ratios are off, it affects the brix line reading, fuzzy or clear, so that even with a higher brix fruit, one could determine mineral imbalance.
The apple, being a tree fruit, will struggle to maintain ratios much more effectively in spite of fertilizing/pesticide/herbicide use, than a tomato or pepper plant... which are easier to manipulate with fertilizing, herbicide, pesticide influences.
Fruit that has a higher potassium/sodium content, tend to rot and will not dry down well.
The tomato is a good example of this.
This is typical in some of the other fruits you chose to illustrate, even in high brix fruit with the exception of a high brix banana pepper. In addition, a high brix tomato or banana would rot more slowly, but rot they will...
I have also done this with tomatoes, and although they will all tend to rot at some point, a low brix fruit will rot days before a higher brix fruit which will dry down some before rotting altogether.