Typically you would add fruit or dryhop to the secondary. However, you also would not want to dryhop while there is any fermentation, as the CO2 will carry off the hop aroma. When you add fruit, the yeast will go to work on the fruit's sugars, so dryhopping at the same time wouldn't work out so well.
So, you would ideally want to add the fruit in the secondary, wait until that is finished fermenting, then dryhop. Then rack to a tertiary for clearing.
That's alot of moving around and adding ingredients, so you'll have to be extra careful about oxidation/contamination.