I know to infuse the flavor of citrus fruits in ganache, I can simple boil the cream with the zest and strain it out. What about fruits that have juice but don't have zest or aren't commonly powdered, like starfruit, apples, etc?
There are four common ways to make fruit-flavored ganaches:
The first option may be combined with the 2nd or 3rd. If you choose to combine the 2nd and 3rd options you would have to use half of each, because doubling the liquid in a ganache will either change the consistency or cause it to break.