I have done it both ways, with good results. The reason why your LHBS owner is suggesting you add it 5 days into primary, is due to the simple sugar found in fruit will be eaten before the complex malt sugar. This can lead to a suck fermentation, but is rare. The yeast might get lazy and only want to eat the simple stuff and give up on metabolizing the complex jingo jango.
Most importantly a lot of the fruit sugars added will be eaten by the yeast and less fruit flavor will make it to the finished beer. Adding it to secondary might start up another little fermentation but i think you will get more fruit flavor. I end up adding it in during fermentation and secondary.
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Adding fruit during fermentation
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