I personally don't like to use fruit other than fruit juice in the secondary. Mostly from what I have seen, when using fruit, it is a matter of choice, 2 weeks to 2 months is fine for putting it in the secondary. Me, I would freeze it, thaw it, blenderize it, then drop in some pectin enzyme for an hour, send it through the blender again and run it through a screen to remove pulp. Sometimes I run it through a screen a couple of times and then try to puree the pulp and freeze and thaw and enzyme the pulp to get a bit more of juice out of it. Then I end up with just liquid that I rack the must onto. Sounds like a lot of work but to me it beats cleaning out the carboy and a bit cleaner, less mess. All up to personal taste.