Many fruit beers are made by racking to secondary on top of the fruit. If the "secondary or not" debate has a neutral point, this is as close as it gets. If you do some research on fruit beers, racking to secondary is the normal procedure.
The reasoning is that the vigorous phase of primary fermentation removes much of that fruit flavor that otherwise would be available if added in secondary. Maybe the recipe already has that taken into account since it says to add it to primary.
Civilization begins with Beer !
Primary: nothing in the pipeline at the moment
Secondary: some summer beers are imperative
Bottled: Nut Brown, Listermann's Cream Ale, American Pale Ale, Holiday Ale, HopNog, Honey Malt Cream Ale, Irish Stout, English Brown Ale, BIAB English Ale, India Black Ale, Bengal Juice, BIAB Cherry Wheat on the cherries, Belgian Pale Ale, Island Hefe on Mango, Island Hefe on Apricot (and dang -these are awesome beers)
Next Up: Hop farming