My husband and his friends have a giant batch of cider on the go right now. They juiced the apples using a kitchen ninja blender (think cheaper version of Vitamix), and then strained out the pulp/seeds/skins, and then sorbated it. I'm a terrible wife, and I stop paying attention to the process, until it is bottled after that though (sorry!)
He's made mead, beer, white wines, red wines, ciders, and port.
My Grandma has a recipe for apple juice that is slightly different though. It involves doing a rough chop of the apples, and then covering them in boiling water, mixed with cream of tartar, and letting them sit overnight. Apparently the cream of tartar draws the sugars (and flavour) out of the apples, and into the water. I've had her juice made this way (it need sweetening to drink as juice), and it is really tasty, but my husband hasn't tried to make cider that way. Maybe next year.
As for other fruits, we've fermented apricots in wine during the primary fermentation process, and there is a batch of rhubarb mead on the go that will be ready in about 9 months from now. Once you get the hang of fruit fermentation, a little experimenting can yield some wonderful results!