I have a similar list, though I'm still feeling my way through the harvest timings. I'm in the Pacific Northwest, so it is interesting to see some of your anticipated harvest dates. For example, I think of blackberries as very much an August and into September fruit. You will see varieties of blackberries for early, mid, and late season, at the One Green World nursery website and notice that only the earliest ripen in July in our neck of the woods.

I also see watermelon on your list in October. I would think watermelon and other melons would do really well in Virginia and would fill August/September timeframe.

I like rhubarb and have 4 plants in early years. It comes in earliest in April (it can be forced a bit earlier with an upside down very large bucket/pot. I do not like strawberry-rhubarb pie. I do like plain rhubarb pie, rhubarb cake, and lightly sweetened stewed rhubarb with cream or over ice cream. It is also used as a sweet/tart vegetable in meat stews in persian cuisine - particularly pairing nicely with lamb. It is incredibly easy to maintain. Simple weeding and mulching with compost should keep it happy. Rhubarb freezes so nicely, it is also useful for winter gaps. (I'm trying to figure out how to candy it; have tried it and love, love, love it.)

Gooseberries - again while the tart pie ripe ones are ready in June, we are eating gooseberries through July as they ripen and sweeten. I figured out the variety that came with my place is Captivator (I located a tag), and I've also since added Red George, Hinnomaki Yellow, and Jostaberry from One Green World. You might try more red, pink, and white currants in some of your gooseberry identified locations. I have one red currant now, but definitely have more currants on my list for expansion as well. Elderberries might also do well tucked into a corner that gets only partial sun. Elderflowers add an interesting component to early berry salads and makes a lovely syrup. I wonder about infusing elderflowers in honey for sweetening drinks like lemonade. I also like to toss some elderberries into whatever fresh fruit bowl I have available. I'm not sure I would eat only elderberries, but elderberry muffins, pancakes, in addition to complementing other fruit as something slightly different and flavorful.

I'm also thinking about currants and lingonberries. Both are slightly tart, but add interest to fall apple/pear sauces or compotes. We have a lot of wild salal. It isn't as sweet as a blueberry, but definitely is an interesting berry to eat fresh. I pluck and eat when I'm out hiking or walking.

I am so jealous of all of your figs. I still don't know what figs I have, but there are 4 struggling trees. Two I found had literally been frozen or eaten completely off and I just happened upon 3 little fig leaves emerging from the soil amidst the weeds and grass! Those two are now about 2 feet tall. The largest one was completely overgrown with weed trees and shaded by brush. It now gets almost a full day of sun and is getting larger, but still hasn't produced anything. I'm hoping it might try this year. And the final one was also completely overgrown and still is only about 4 feet of growth with small diameter branches. I think we are probably still a year or two away from any figs and probably longer from any type of significant fig production. I miss my large mature fig tree in Virginia.

While not fruit, I keep them on my fruit list because they are perennials and need to fit into the same space - Nuts. Nuts are what I'm struggling with from a space perspective. I have two almonds, and a neighbor brought over two oregon filberts (hazelnuts.) I love walnuts and would like to try pecan as well. Nuts typically need two varieties of each type, and there is no such thing as a dwarf or semi-dwarf nut. They also can take a decade to mature. This is why I want to get nuts in sooner rather than later - get them going. I'm desperately trying to figure out where I can stick two english walnut trees this fall, which I hope to get along with my next orchard investment of a Brooks plum, an Asian persimmon (still deciding Fuyu or Hachiya) and probably three grape vines.