Not to mention that it supposedly can tell you how many grams of sugar are in something, or what "percentage of water" is in an apple? No, there's no way you could do that with spectroscopy. Say you have an apricot, you measure it with the device, and it indeed says it's an apricot. Apricots are not all the same, the "CandyCot" apricot has about 2x to 3x the sugar content of other apricots. There's no way they could check the DNA of the plant and determine specifically what kind of apricot it was, unless perhaps you were to isolate the dna and change the setting on the device to 'DNA' and you had a database of the characteristics of different Apricot DNA.
This is inaccurate; water content is one of the easiest things to measure with near-infrared spectroscopy, and NIR has enough penetrance to be useful even for fruits with fairly tough skins (eg avocados, see last link below)
There are multiple commercial manufacturers selling NIR sensors for fruit quality control:
