For 5 gal batch I've had success using a 500mL starter for the Brett, and I make a 500mL vitality starter for the Sacc (fresh culture), then a 200-300mL starter for Lacto with wort from the batch to pitch after a couple days.
Post-souring I get full flavor from the Sacc strain as well. I've been using WLP644 a lot, and it gives a very strong tropical pineapple + mango ester profile.
I love cherry and 5526 gives lots of cherry pie flavor. It is amazing indeed.
Personally I don't think fruit is needed (ever), but it's up to you.
With the fast & funky modern method there is still risk of THP, but you can avoid it by using the right process, even if you add fruit.
See here:
https://***************.com/wiki/Tetrahydropyridine
Good questions, guys!
Cheers