I hope this helps
My go to is high quality cans of fruit, typically what I canned myself. I prefer that over fresh fruit because the cellular structure has already been broken down (add a little pectic enzyme just to be sure) and more of the fruit can be released into the beer. And to be on point with the post, it's sterile! As long as your process is clean and sanitary, you don't have to punch it down. You don't have to use a bag, just rack off of it when it tastes just right.
Another good option is to make a fruit extract with vodka and what fruit you want. Pull your beer into measured out portions, add measured, but different, amounts of this tincture into each glass and taste. Adjust your volumes and dose it.
Edit: I'm sure your current batch will turn out just fine. Most of the organisms that can thrive in that environment now will only contribute a more complex character.