Are you looking for fruity as in orange/grapefruit from the hops or something more Belgian-style from the yeast?
Here is my IPA that came out with a lot of grapefruit notes. It comes in at over 80 IBUs (83.91 or so).
1 lb UK Pale 2-Row grain (pre-boil for 30 minutes at 154 degrees)
1 lb Briess Dry Malt Extract – Dark (at boil)
2 Cans (Briess 3.3lb) Liquid Malt Extract – Light (at boil)
1 oz Centenial 7.8AA (subbed 0.82 7Cs 9.5AA) (60 minutes)
1 oz Challenger 7.8AA (60 minutes)
1 oz Simcoe 13AA (30 minutes)
3 oz Cascade 7AA (subbed 3X 1.12 oz Cascade 6.2AA) (1/3 of it at 30 minutes, 1/3 at 55 mintues, 1/3 dry hop)
Safale American Ale Yeast US-05
If you want more Belgian-fruity, you could substitute a Chambly yeast, Saison yeast, or something along those lines. For example - Clown Shoes Tramp Stamp uses Chambly yeast to get a fruity flavor note.
The Citra IPA is great and fruity. 6lbs ultra light LME, 12oz Carmel 15L, 4oz Citra total and 1/2 oz Magnum. Steep the C.15L for 45min @ 160, add 1/2 Magnum and 60 min boil, add 1oz citra @ 20, 2 oz at flame out (0), primary for a week, dry hop with 1 oz Citra for 5-7 days and bottle. Safale S-04 or US-05, WL001, or other clean yeast. Very fruity, very smooth, not quite a session beer but dang close and so, so tasty.
I'm brewing this recipe right now with some substitutes.
2 cans Alexander's pale malt extract
0.5 lb. American crystal malt, 40° Lovibond
4 oz. Centennial hops, 1.5 oz. for 60 min., 0.5 oz. for 30 min., 1 oz. for 2 min., 1 oz. dry hop
1 tsp. Irish moss (optional)
Wyeast 1056 American ale yeast
I'm using 6.6 lbs Golden LME and 1 oz Citra for the dry hop. Can't attest to the flavor yet, but it was in a list of 20 Great Extract Recipes on byo.com .