Check online or at your LHBS for fruit purees...they will give you the bang of fresh or frozen fruit with a little less of the hassle. Just bottled a cherry mead (the 2010 Mead Day recipe) that used puree and it came out incredible. You can make good mead by blending with juices too though...I make a really good pomegranate mead adding ~ 1 gal of Pom brand juice to a partially fermented straight mead.
Packaged: Dark Munich Citra SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12, Cherry Melomel, Belgeglin, Bochet
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej