Update! For those still interested. I know it's been awhile, seeing as it's now September.
To answer the question, I just cut them in quarters and dropped them in the fermenter.
Now I bottled this early March, and it's been conditioning in the bottle since then. Popped them in the fridge a few days ago, and tasting them now.
It ended up being 1.000, thanks to some radical wild yeast and bacteria. It's REALLY refreshing and dry. It actually smells and tastes like a fruity chardonnay. Its delicious. The fruit added a lot of flavor and earthiness, which I'm thinking is from a slight astringency due to seeds.
Overall, it ended up being a worthy experiment. Definitely something I'd consider trying again.