Not the fruitiness, but the sweetness. These are two different flavors. Be sure you are not getting them confused.
In brewing you start with sweet malt and add hops to "bitter" it during the boil. Just the opposite of making a sweet tea. Then there's "aroma" hops that you use at the end of the boil (but only if your recipe needs them).
The "fruitiness" is produced by the malt and fermentation temp like I mentioned earlier.
I do not recommend adding any hops at this time.
The extra sugar will add more alcohol but will not add any color to your beer.
You should never use more than 20% sugar in your beer. It tends to make the beer "cidery". I hope that's not the fruitiness you are experiencing.
Visit this site for some more brewing info:
Here's another good site for your research: