Just because it's mold doesn't make it terrible, and it can be mold without being fuzzy (the fuzz is often mold's reproductive stage), and just because it's mold doesn't mean it can grow on bread ( just like lions don't eat grass, plenty of molds don't eat bread).
When fruit is submerged in the wort, it's protected from mold. Any fruit exposed to air is susceptible to mold. This is one good reason to add fruit to secondary -- fermentation isn't intense enough to bouy the fruit up so high. To add to the confusion, a yeast pellicle sure looks like mold the first time you see it (and yeast is, after all, a fungus), but really is actual yeast doing strange and mysterious yeast things.
It's a little hard to see what's going on in the pic, but I think your plan of secondary is a good one. I wouldn't necessarily stir the fruit into the beer, which it sounds like you're not doing
One comment from Radical Brewing that I just read -- the weird mix of sugars in fruit can make it hard to predict priming levels, and extended primary (watching for any fermentation activity) can lower the risk. Mosher says that his only bottle bombs ever came from, I think, a heavily cherried beer primed at normal levels...