Lots of folks have worse results on their first batch, trust me. Enjoy your beer for what it is, your first try at making it yourself. You don't expect to produce Michelin-star rated food the first time you try to cook something, so don't set those expectations for your first beers.
The fruity esters are typically caused by warm fermentation temps (temp gets up into the 70's or even higher). Remember, fermentation generates heat, so the beer temp can get quite a bit warmer than ambient.
The esters normally don't dissipate after bottling. Just start planning how you will control the temp for your next batch(es).
I am currently enjoying my first bottle of this beer. It has been 22 days since I pitched the yeast so I know it is a little young. But it has been in the bottles for 10 days.
It is carbonated nicely. It is also quite clear and I used no fining agents. I'm rather surprised at the clarity. The hop aroma and taste is good.There is a head retention issue for sure due to ferm temp getting close to 74 degrees but the ester taste is not real prevalent. Mouth feel is a little off, just a bit anesthetic is the best way I can describe it. Not real bad but it is there and that seems to be the biggest flaw to me.
I am being critical as possible and I have to say it is not bad at all and is actually better than I thought it would be. I am enjoying it. It is not exactly what it should be but it is pretty close. It tastes pretty good actually. I am overjoyed actually that I did not get an infection, real bad beer, etc. It is drinkable for sure. I am sure I am biased because I brewed it but it is better than the cheap swill I usually drink by a good margin.
Plus, I am getting a good buzz off of it. Hot damn! getting a buzz off my own beer. Ain't life grand?!