I generally ignore the sugar/alcohol contribution of fruit (whole, chopped, or pureed).
Fruit is approximately 10% sugar by weight. That is 1 lb of fruit will add about the same sugar as 0.1 lbs of table sugar. That would mean 1 lb of fruit in 5 gallons would increase the gravity by 0.001
But ...... since the fruit doesn't fully dissolve, and contains liquid,the fruit left in the fermenter will have absorbed some alcohol; probably more than the sugar it contributed to begin with. So I just call it a wash and ignore it.