Fruit beer megathread

[whm3223]

I feel like it could be beneficial to everyone if we consolidate fruit beer knowledge into one thread. It's one of the trickiest topics in brewing, from unpredictable fermentations to filtering nightmares.

Anyone want to contribute techniques that they have found to be particularly effective?

Puree vs. extract?

Flameout vs. secondary?

Pectinase in fermentor or applied directly to fruit?