Physically, yes. Commercially, treat it as a deviation. Refreezing destroys the small ice crystal structure that quick freezing created: crystals merge, more cell walls rupture, and the fruit arrives soft with high drip loss and visible clumping. Whether it is also a safety issue depends on how warm the product became and for how long.
Separate the two questions
Safety. Frozen product that stayed below freezing throughout has not supported microbial growth. Product that reached chilled or ambient temperatures for a meaningful period needs an assessment against your HACCP plan, taking the time-temperature history and the product’s own risk profile into account.
Quality. Independent of safety, the fruit will not perform as specified. Free-flow behaviour is usually the first casualty, followed by texture after thawing.
Handling it properly
Quarantine the lot, preserve the temperature evidence, document the assessment and its conclusion, and decide on rework, downgrade or rejection as a recorded decision. If the fruit is destined for a puree or juice application, a downgrade is often the proportionate answer; for a whole-fruit visible application it rarely is.
Deviation procedure in full: cold chain management for frozen exports.