Originally Posted by Boo-urns
When I made my cherry wheat with fresh cherries, i just pitted/washed froze/thaw dumped them into secondary. RDWHAHB. No infections and the beer turned out great!
Since the beer is already fermented you don't have to worry too much about the wild yeast. Plus I would imagine healthy ripe fruit is mostly free of contaminants if washed thoroughly. The fruit produces its own natural antioxidants and preservatives such as vitamin c which protects it from infection.
Given that, I still use campden. One benefit of using campden tablets in wine making is to kill bacteria along with the wild yeast. This gives the wine yeast a huge leg up. It may not be 100% necessary in beer but I'm super cautious about adding anything to secondary. It's lower alcohol content and residual sugars makes it more susceptible to infections. At least a good soak in vodka to be safe. Then freeze and thaw.
Like Boo-urns said relax and don't worry. Whatever method you choose makes your beer unique to you. To me that's the fun part.