I recently did a 3 gallon batch of Berliner Weisse, souring it by keeping it in a cooler at room temp with twice daily additions of boiling water. I fermented it in an ice bucket with washed kolsch yeast. I then split it three ways and did the following:
1 gallon with 1 pineapple cubed and frozen
1 gallon with 6 mangoes cubed and frozen
1 gallon with 3 packets of frozen passion fruit
They were left at room temp for a week and yesterday I tasted them and bottled them. The passion fruit is intensely aromatic and sour. Passion fruit is naturally very tart and along with the berliner base beer it is quite a mouth puckering experience. Pineapple gave off a great aroma but pineapple doesn't seem to lend itself well to giving off a great fruit taste as well. The best I can describe it is light. It has some pineapple fruit taste upfront but otherwise is a little muted. I think I got an infection in my mango batch because it has a harsh aroma. I might bottle it in a few days but for now I'm letting it ride.