Knowing the sugar content of the fruit doesn't seem to easily translate into an answer to the question. You can look and get a range of Brix values for fruit, but I don't understand how that knowledge is going to let you know how the addition will change the resultant ABV of the beer. I'm trying to plan one myself, but don't want to knock the ABV out of the park by adding a big fruit addition into the secondary as a purée. Are there any rules of thumb to follow? If you used an equivalent amount of sugar, there would be a whopping effect on the ABV, but this wouldn't take into account the volume of water being introduced from the fruit. I'm thinking about just brewing it dialed back 5-10 points on the OG from the mash and see what happens, having almost given up on trying to find a way to accurately calculate.
Oh, what's the book you're doing Denny?
Edit- after further investigation, it seems that there is a way that you can determine the pppg of fruit if you know its Brix, which you can measure, or google. Sure would be nice to have a table for common fruits for estimating. I think blueberries it's 5pppg. I think also can use brewing software to change the yield of a grain into the measured Or estimated Brix of your fruit, and use this modified grain ingredient as a surrogate for your fruit.