I don't think I explained properly - it's more of I don't really understand the purpose of the fruit IPAs and why they're accepted, while hazy IPAs aren't.

The trend in fruit IPAs are typically with the West Coast IPA style -- basically, covering up the bitterness and making it juicier. They're trying to make their popular IPAs more acceptable and accessibly by toning down the bitterness... completely defeating the purpose of that IPA. It doesn't make sense why you'd brew a beer with tons of IBUs in it just to mask it all with fruit juice. You can obtain a much more "natural" juicy flavor by relaxing the bittering hops, getting more proteins in it (causing haziness), and hopping at flameout/dryhopping with a bunch of fruity aroma hops. People I know who can't do the bitter IPAs absolutely love the juicy/fruity New England IPAs. Plus, it's much "truer" to being a real beer as it doesn't use adjuncts.

My point being, why is the beer community (including the beer "snobs") accepting this huge trend in fruit IPAs while turning their nose up at the hazy New England IPAs, which are much more of a "real" traditional beer than a fruit beer may be.

I'm all about drink what you enjoy regardless of the label or competitive standards. I hope the beer snobs lose this one and hazy IPAs get an official category soon as most of the country is really missing out on a great style because some group of "experts" decided it's not a real style. Treehouse, Trillium, Lawsons, NEBCo, etc - they're all famous and putting New England craft beer on a map for a reason, and it has nothing to do with being "lazy" and not clarifying the beer as the elitist snobs argue.