I have found putting the fruit in for primary ferment is both the easiest and gives best results. Since I don't care to use the yeast that is already in the bucket when I get the bucket I have to stun the yeast way back with a 1/2 tsp of Kmeta. Since fresh fruit has to be sterilized also I clean, rinse, cut up & discard as many seeds as possible from the fruit then throw it (in a mesh bag) into the bucket to take advantage of that first huge dose of kmeta. Then wait at least a day with stirring before adding pectic enzyme, another day with stirring then toss the yeast.
Adding fruit later in the process requires separate kmeta sterilization. If you choose to cook down fruit to make an fpak you run the risk of setting the pectin and never being able to kick that pectic haze. High pectin fruits especially are a problem with fpaks, such as strawberries and gooseberries. I use a lot of gooseberries but always in the primary.
HTH
Pam in cinti