Fresh fruit in secondary

[terrenum]

Quick question,

I have added frozen sour cherries and riesling grapes with great success in the past in secondary. Usually a good month after fermentation is completed.
I saw canned apricot and mango at the grocery the other day. There are no artificial flavors or preventives added except citric acid. I wonder if I should use these or stay away because of the citric acid... what do you think?

 

[Revvy]

Citric acid is just a flavoring agent, it's just meant to give a little tartness to the fruit.

 

[sweetcell]

if the only ingredients are fruit and citric, you should be good to go - unless they added so much citric as to make it unbearable (doubtful).