Puree - 29%
Fresh - 28%
Frozen - 22%
Extract - 4%
Zest/Peel - 3%
Juice - 2%
Dried - 0%
Beer should never have fruit flavor unless it is from the malt, hops, or yeast. - 10%
I'm in between the fresh/frozen camps (I generally buy fresh and freeze it myself), it gives the best combination easy and flavorful. Puree is too messy, extract is unnatural, dried fruit is muted (although it works well in some beers), and juice is fine but a bit bland. I do like citrus zest, but that is more to add complexity and less about making a "fruit" flavored beer.
I'm about to do my first non-sour fruit beer in a long time, a citra hopped papaya pale ale. Should make for an interesting summer beer now that DC has hit 90 degrees... Usually I like the combination of fruit and sour, so I am just going to add fruit to 1 gallon of the beer and drink the rest without.
I am a bit disappointed in the 18 of you who said beer and fruit don't mix. Don't like flavor of fruit beers? Think they are wimpy/girly? Do you always follow the Reinheitsgebot in your brewing? Post a comment and let the rest of us know.
Speaking of fruit, a few days ago I submitted an article to BYO Magazine about making fruited sour beers. If you are a regular reader of the blog there probably won't be too much new information in it, but it pulls together information that is scattered across the blog. Not sure when it will be published, but I'll make sure everyone knows when I find out.