I didn't buy enough to really experiment with, considering they were almost $8ea at the local grocery store I found them at. They really didn't have much flavor at all unless you put sugar on them. I may go buy another and do a 1gal batch with them and also 2.5-3lb of honey just to see how it goes.
I started a thread asking about honey in beer for that brew. The consensus was honey almost completely ferments out but will leave a little flavor. So you might need to back sweeten if you're looking for a sweeter beer. Or you could cook the honey to convert some sugars to non-fermentable.
My beer is perfume-y, it has a perceived sweetness, but is pretty dry. You might also want to use a yeast that highlights sweetness rather than dry or neutral.
I did a kettle sour with frozen pink dragon fruit. I used 36oz of dragon fruit for a 5 gallon batch (actually 4.5 gallons into the keg). I thawed the fruit, smashed it up in the bags, froze it, then thawed and smashed it up again. I put a bag into my keg and poured the dragonfruit in it and tied it closed and then transferred the beer onto it.
If I were to use dragon fruit again I would probably use double the amount I did on this last batch.
I added 2 dragonfruit, 2 starfruit, and 5 Kiwis, pureed and put in at flameout into a NZ Pilsner. I literally did it just to name the beer "DragonStar Kiwi". Don't judge me . But it did add a bit of fruity backbone to a delicious Pilsner. The fruit faded after just a few weeks...