I've heard bugs then fruit from a BN show on homebrewed sour beers with "Mike the Welder". Check out the Sunday Session index for the show.
So this guy said bugs then fruit, and while I don't recall them discussing it at length, my interpretation of his justification was something like this:
Aroma compounds in fruit are really volatile. So you want to slow the fruit's fermentation down as much as possible so all the fruit aroma doesn't go out the airlock. Plus, since the souring of beer takes so long, you allow the bugs to work for the 6-18 months then add the fruit at the end, meaning the final 1-3 months of aging. The guy also talked about making multiple fruit additions perhaps a year apart.
But if you read this, you can see that I'm speaking based on what I've read, not done. The Lambic-style beer I have in secondary will get cherries added after 6 months, then age for another 3-6. I'd like to use fresh cherries, so I'm limited by the seasonal availability. My other beer, a sour brown will not get a fruit addition. Maybe a good test would be to brew another Lambic-style beer during this year's cherry season and add the fruit after only 2 weeks so I can compare the 2. We'll see if I can find some cheap cherries.