While carbonating fruit may be a little more tricky, it isn't rocket science (although there is a certain amount of science involved). All you need to do is compress enough carbon dioxide gas in the presence of the fruit in order to force the carbon dioxide into the fruit.
Here are directions to making an interesting new treat.
Step 1: Making a foamy emulsion
So what we have to do is create a fat emulsion imitating cream and it should whip up into a foam. The way you make chocolate imitate cream is make sure the chocolate has the right amount of fat and water. About 70% cocoa solids works well, so use dark chocolate. Then we melt it all down in order to homogenize it, spreading all of the ingredients out equally within the liquid.