I actually would add fruit to the secondary, which seems to typically be the consensus for fruit brewers. This will allow for a better retention of flavors/aromas. It will also allow for a higher ABV to counteract any potential infection. Aside from that, the options you listed are the most practiced. Depending on who you ask, you'll get different responses. Everyone seems to endorse a different method, which works for them.
I, personally, just dump the thawed fruit in to the secondary and let the alcohol guard against any natural bugs the fruit could potentially contribute. Never had a bad batch with this method.
~~ Malted barley wants to become beer. ~~