Not exotic, but I just bottled a peach pale ale this week.
I bought the peaches back in September from a farm in the Yakima Valley in Washington state, peeled them, pitted them, and put them in freezer bags with some orange juice (my wife's grandmother said that the OJ would help preserve them). When I added the peaches to my secondary last month, I thawed them in the microwave, and then blanched them. "Blanching" is basically dipping them into boiling water quickly (3-5 seconds) just to help pasturize them. If you already know what blanching is, then great...I had to look it up! After blanching, I mashed them up and slid them into my secondary and put my brew on top of it from the primary for about 12 days. Fermentation definitely picked back up in a big way (I only added about 3 lbs of peaches).
I tasted my brew when I bottled, and I am REALLY excited. I won't know for sure for a bit, but I'm pretty sure it'll be a winner. Thought you might like to hear how I did my fruit addition. I did alot of research myself on it, and just wanted to pass it along.
Best of luck with the oranges, and I'll be curious to hear how it goes.