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: Graff, Basic Spiced Cider, Pearl Amarillo SMaSH, A bunch of random stuff...
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: Heady Topper Clone, Wild Cider, Simple Cyser
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej