I don't know Cheese Head. I have been wondering this myself. I am wondering if softening them first in a little hot water, then maybe adding some of the water to the whey before draining. If adding to a cream cheese, I would just add the softened fruit. How big the piece, I think would be a personal preference, but I wouldn't think anything bigger then say 1/2 - 3/4 inch, otherwise it could get a little chewy.
Just my thoughts.