NH I took some time to understand your reply - I hope?
By "pre-fermented" I assume you meant foods fermented before consumption rather than foods eaten before they ferment. Which is what I initially thought you meant and indeed hoped that you did. Rainy - can I hear laughing?
There are only a passing references to fermentation and "over-ripe" fruit (whatever that means) in most of the fermentation literature. Linking "pre-fermented foods" and over-ripe fruit is not a connection that makes much sense to me.
Actually I would eat a "rotten" apple if it was a bletting variety as some of the older apple varieties are. The bletting fruits are amongst my favourites: Medlars Sorbus to name two. Rotten to some but delightful for me and thems that know.
As someone who has a very broad diet: edible weeds, numerous flowers, fermented foods of many varieties, a large range of root crops, over 100 different perennial leaves, and a large collection of productive trees, both carb and or fruit, I am only amused with the prudery, masking ignorance, that many use as their reactions to "unusual" foods. And no I am neither offended nor do I mind if you do not like what I eat.
Fermented foods are highly supportive of the re-establishment of intestinial culture. Hence my initial question.