is usually what Ive seen in this context; anstossen is also used for cocktails when the fruit should not be turned into a pulp but just gently crushed with a pestle so that the juice starts to flow.

"Lightly crush raspberries and add to fermentation bag..."

"Berries should be lightly crushed..."

"Berries: you can crush these sufficiently with your hands and if necessary you can use a potato masher ... The idea is to break open the skins of the fruit. You don’t need to do much more. With larger fruit like Apple, Peaches, and Apricots cut them into pieces and then crush them. It is easy to over crush the fruit and that’s not the object of the exercise. For this reason we don’t advise food processor or blenders."(quite a few typos in this text but info seems ok)

The fruit should be rinsed clean and gently crushed (not pulped; apply just enough pressure to break the skin)
http://www.brewersfriend.com/2009/06/21/adding-fruit-flavors...


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Note added at 3 hrs (2016-08-31 15:58:08 GMT)
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Oh sorry, half my links have disappeared! The 2nd last one with the typos was http://www.lovebrewing.co.uk/guides/wine-presses/do-i-need-t...