Best way to add fresh fruit..

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Unkle Danky

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In my head I'm back in Austin, TX
I want to add pomegranate to a brew soon because it is my favorite fruit. How should I add it though? Crush it and throw in at end of boil? Rack onto it in secondary? It will be fresh fruit from the grocery store so I assume that sanitizing it should be a priority. I am thinking of adding it to a double chocolate stout.
 
Any fruit I've ever used has either been the oregon fruit purees or my method: Get fruit. Almost freeze fruit, almost frozen, not completely frozen, then chuck it in some almost boling water. strain through a sanitized stranier then into the secondary.

You'll need a tertiary fermenting afterwards. I usually only let the beer be on the fruit for a week or so, then another 2 or 3 weeks for clearing.
 

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