I just kegged a batch of Hefeweizen made with blood oranges and it turned out great. I modified an extract recipe out of Sam Calagione's book...
...it tells you to heat the fruit in a gallon or two of water to 170 degrees and let it steep. Then you top off your fermenter with that concoction before you add the yeast.
This recipe actually had a quick turnaround time, you have time to do a couple of batches to perfect an awesome summer beer.