You'd be surprised how much fruit flavour is blown out of an airlock......
Apparently, if you put most, if not all, of the fruit in secondary, or even just steep the fruit in the batch after the ferment has finished. You tend to get a fruitier tasting mix.
Obviously when putting fruit into secondary, it's dependant on the yeast as well. Some yeasts, like K1V-1116, are better at retaining the fruitier flavours than others (it's one of the reasons I don't like using EC-1118, it gives too much of a "champagne characteristic").
Of course, if you have the room and reasonable sized fermenters, you can put some into primary, as it will have nutrient and fermentable properties, then the main part of the fruit into the secondary for the actual fruit flavouring (and colouring) it'd probably give what you seem to be aiming for.
Don't forget, doing it that way, also often gives a brew that's drinkable much earlier than it otherwise might be......