Looks good! You'll end up with a light beer with a nice balance of hop bitterness, flavor and aroma. The secondary with fruit should work fine. Don't be surprised when the yeast start active fermentation again when they hit the fruit sugar.
Two additional thoughts:
1. Yeast is a vital part of any recipe. Because of the fruit, you probably want a clean, fairly high attenuating yeast - you might try a dry yeast - Fermintis' Safale US-05. If you decided you wanted a more English character, you might try US-04.
2. Have you tried steeping grains, like caramel malts, in your brewing? If not, you might try it - they give flavor, color and body to the beer, making it more complex. You can read about this process, called extract with steeping grains, at www.howtobrew.com or you can get excellent DVDs on brewing at basicbrewing.com
Hope this was helpful!