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* Cherries - Both sweet and sour varieties of cherries are available. Generally sour cherries are used in beer. They are more difficult to find and to source some you may need to look into smaller local farmers or frozen or juice options. Varieties of sour cherries include Schaerbeekse (traditional in lambic), Montmorency, Morello and Amarelle. The stones also produce some character and can add to the beer, so you may want to consider leaving the pits in with some or all of the fruit. Cherry pits also have a cyanide precursor (see Apricot, above); however given the success of many brewers using whole cherries in beer for decades or more, the levels of cyanide precursor in cherry stones may not be an issue. If you are concerned about it, then remove the stones from cherries when using whole fruit.
* Fuyu Persimmon - Works well with fruity ''Brett'' character.
* Grapes - Wine grapes are preferable for their depth of flavor compared to table grapes. Consider both the influence of the juice of the fruit as well as the potential to pull tannins and flavor/aroma from skins. Some homebrewers have experimented successfully with blending finished wine with beers <ref name='Mad Fermentationist Riesling and Lambic'<[http://www.themadfermentationist.com/2010/02/blending-wine-and-lambic.html Mad Fermentationist blending wine and lambic]</ref><ref name='Mad Fermentationist New Zealand saison'>[http://www.themadfermentationist.com/2014/08/new-zealand-saison-and-glycosides.html Mad Fermentationist New Zealand saison]</ref>
* Loquot - Leave out pits.
* Passionfruit - When using whole fruit, use the pulp only.