How long to secondary on fruit?

I have a blonde ale in secondary right now with 4.5 pounds of plums on top of it. I'm just wondering how long it'll take to get the maximum amount of flavor from the plums. I'm in no rush, but if it only takes a week then I'll go ahead and keg it.

Also, to my eye it appears that the plums made the beer very cloudy. I don't put much stock into appearance, but would it be wise to do a tertiary fermentation here? Or would most of the haze drop out when the keg is chilled?

Nobody, really? Bump.

That's a tough question.

Most people leave the beer on fruit for about 2 weeks. I only use fruit in my sour beers, where I leave it there for 6 months.

Provided the fruit is sanitized, you can leave it as long as you like in the alcohol environment.

I would guess that you have extracted most of the sugar and flavor compounds after the first week.

I have left fruit in beer for well over a month with no ill effects detected.