You can always put the fruit in secondary, then you get a more natural fruit flavour. Something I've recently learned. And you need less fruit so it's cheaper. What I did on my mango wine is make it stronger than usual, and then added 500g frozen mango so the extra water didn't water it down too much. I left it like this in the fridge for about 10 days. Best not to clear the wine until after the fruit comes out though. Little things I'm learning along the way. I did actually put fruit in primary as well but I'm going to try it without next time.I'm quite tempted to try making strawberry and Kiwi wine.
Some thing's things don't taste quite the same fermented though so I've no idea what it would be like