Yes, I should have added that putting fruit straight into the fermentor without somehow treating it can sometimes infect your beer, but not with the kind of bacteria that can decompose fruit, and definitely not anything that can make you sick.
Although even if you don't somehow sanitize the fruit, your beer will probably be totally fine as long as you let the beer ferment BEFORE adding it, as the bacteria on the fruit will have a much harder, if not impossible time reproducing in an acidic, alcoholic environment such as fermented beer. Not only does adding fruit into freshly brewed, completely unfermented wort - where there's no alcohol and it's not too acidic yet, but there's plenty of food available for the bacteria in the form of sugars - make it far easier for the bacteria to reproduce and gain a solid foothold before the yeast has a chance to create a much less hospitable environment, but also, all the CO2 generated during a vigorous primary fermentation can quite literally "scrub" much of the aroma and some of the more volatile flavor compounds from the fruit right out of the beer, making the fruit character much more subdued than it otherwise would be had you instead added it a couple weeks later.
But even if you added the fruit right away before giving the wort a chance to ferment, chances are your beer will *still* be fine, and not become infected. Either way, what's done is done and all you can really do is RDWHAHB.