You're going to get a lot of conflicting responses, but let me start it off. Putting fruit in the primary AFTER the initial fermentation is the best way to go. There's less risk of contamination, because the entire healthy yeast cake is available to do it's job. If you were to rack to a secondary and then add the fruit, you would still get active fermentation. There would just be less yeast to compete with whatever "bugs" are in/on the fruit. The fruit flavors and aromas will still get scrubbed off by the CO2 produced whether in the primary or secondary. The only real difference is the infection risk...But, that's just my opinion.