Refer to John Palmer's How to Brew chapter on off flavors in beer. He discusses various off flavors that are common, what causes them, and possible corrections so you don't run into the same issues in future batches.
Based on the fruity flavor, you may have ester or chlorophenol issues. The esters can produce the fruity flavors and typically result from fermenting at too high of a temperature. The first 24-48 hours play a big role in the esters. If you pitched when the wort was too warm, you may see this as a result. The chlorophenol issues arise mainly when bleach is used as a sanitizer and not rinsed thoroughly. If you didn't use bleach, this is likely not an issue.