I think that as long as you're using real fruit this will help out a decent bit with the issue that Bobby_M brings up. Most all of the sugars in the fruit will ferment out and this should dry the beer out some. Remember though that a lot of what is left as unfermentable when you mash high isn't sweetness but instead is malto-dextrins that contribute mouthfeel more than actual sweetness.
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel