There will be plenty of yeast in suspension in the beer to work on the fruit and carbonate the beer.
What is in the Primary? Trub; All the break material that got transferred with the wort from the kettle, hop material that got transferred, and dead yeast. And a whole lot of healthy yeast that have fermented the beer and finished working.
You should not transfer from the Primary too quickly. The yeast that has settled is still helping to clean up the beer, reducing diecetyl, and acetaldehyde (bad spelling). These things will eventually clear in the secondary if racked early, but will take longer due to the lower amonut of yeast present.