Great topic.
I still have a little project thats been on the backburner for a long time.
Using rich homegrown plumbs, in a nice rich stout. Some great info here.
These points were brought forward to me by a famous fruit/beer brewer on Grumpys forum.
# DO freeze your fruits for a few days or weeks before you use it. This will break-down the cell membranes and make the fruitiness easier to extract into your beer.
# DO use in secondary.
# DO use a sediment reducer in your fermenter, if only so your fruit bits don't clog your tap-hole.