Remember, fermented fruit does not taste like fruit but with "chef" in your handle, you probably know this. Strawberries. They aren't sanitary, nor is rhubarb. I've tried them in a Hefeweizen and got some epic spews when I opened the bottles. As in the entire beer shooting out of the bottle and all over my wife's kitchen. I'm pretty sure I was pretty close to bottle bombs. A good way to pasteurize fruit is to heat it up to 170 degrees and hold it at that temperature for a half-hour, cool and add it to your secondary. The oven works nicely for this but again, you get a change in the fruit's flavor. Additional risk, heat it too hot and the pectin sets, giving you a permanently hazy beer. I finally got the strawberries to work in the Hefeweizen but was disappointed anyway, mostly all I got was tartness.
