Fruit in secondary

[Schott703]

Last year I added frozen fruit to the secondary after fermentation stopped in the primary. To no surprise the fermentation kicked off again in the secondary. Is there a practical way to add fruit in the secondary and prevent the re-ferment? My goal is to impart more fruit flavor, and I think the the re fermentation takes away from it

 

[egagne]

What if you add Camden tablets with the fruit to stop the natural yeast, I'm new too this so not sure