Fruit beer bottling

[clintandhisbeer]

Forgive me if this has already been answered on here.. I can't find anything. This is my first time bottling a fruit beer, passion fruit/kiwi wheat. Anyways, when I keg a fruit beer I transfer to secondary and rack on to the fruit, then put the bucket in the fridge at 40° to keep the yeast from getting its dirty little hands on the fruit sugars for one week, then keg. How can I bottle a fruit beer using this process? I don't want the yeast to eat up too much fruit sugar... I guess what I'm saying is how do I carb in the bottle without worrying about a bottle bomb or yeast eating away my fruit sugar while bottle carbing? thanks!