First, I'd like to see your recipe. That might help explain any fruit aromas.
But, also, your beer is still very young. Depending on the style it might be close to ready to drink or may need a week or two of sitting.
A hydrometer measures the amount of sugar in the beer. A bigger number indicates more sugar. As the yeast eat the sugar, the number will go down as the hydrometer floats less.
1.010 is pretty close to terminal for most beers. Close enough for me say it's probably done with the initial fermentation. Since you don't know what the initial gravity was (Original Gravity, or OG) you won't know what your alcohol amount is.
However, if you did a kit, and you used the proper amount of ingredients and water, then it should tell you what your OG was and we can infer the ABV.
If I were in your shoes, I'd let it sit for a week, maybe two, and then bottle, provided the gravity doesn't keep going lower. You just want to make sure the yeast eat all the sugar or they may create more CO2 in the bottle than the bottle can handle, creating bottle bombs.