Using a bucket fermentor as a secondary runs the risk of oxidation. There is a LOT more headspace in a bucket than a carbouy & opening it will increase the risk.
Your best bet is to rack it into a carbouy. If you simply cannot, for whatever reason, do so, you can use a couple of things to help protect it from oxidation. You can sulfite or you can add ascorbic acid. You can also add a blanket of CO2 to cover the surface of the must.
With the added fruit, odds are good that active fermentation will restart/continue, so it will likely get a bit cloudy again, but this should also generate more CO2, which will help to protect against oxidation.
I'd say give it about a month in your secondary bucket & then sulfite & rack to a carbouy whether it's clear or not. Top up & put under airlock; wait for it to clear.