There is going to be more alcohol in your wine now compared with when you started. You should be fine in putting more fruit in for a while. I agree with Gratus, if you don't keep the fruit in for right around a week, the flavors won't really come out and you'll have a wine that is primarily composed of table sugar as the fermentables. That just won't provide you with a very good finished product.
"Brewers enjoy working to make beer as much as drinking beer instead of working."