Think red wine. So up to 5lb per gallon, plus rohapect enzyme or even just straight pectic enzyme, but rather than all the fruit in primary, 2 or 3lb in primary and the rest in secondary.
Probably keep the primary fruit in till it sinks, then rack and press the fermented fruit.
The trick is mainly to keep fruit in the batch as long as possible/feasible to maximise extraction.
My suggestion of fruit in both is to get the best balance of fermented and non-fermented fruitiness.......