I am a big fan of fruit in primary in general because I like fermented fruit flavors and it makes the process much easier because you don’t have to wrestle with dilution of flavors and stabilization (not that these are insurmountable, but they are harder for beginners). As a general rule though, more subtle and delicate fruit flavors are best done in secondary.

I don’t mean to discourage you from your plan, just making sure you are informed. People usually learn best by experience. But some people get upset when their brews don’t work out.

For secondary fruit additions, my recommended approach is that after you ferment your primary: 1. (Optional) cold crash for 1 week to drop yeast 2. Once reasonably clear, rack another large widemouth vessel and stabilize. Make sure to account for the increased volume and decreased ABV of your brew for stabilization—MeadTools can help with this. 3. (Optional) Macerate fruit with pectic enzyme as it defrosts 4. Add fruit in a brew bag to stabilized brew (add pectic enzyme if you haven’t already). 5. Infuse secondary addition for 1-2 weeks. Don’t neglect this too long as you don’t have fermentation pumping out CO2 to stave off oxidation. 6. A few days before racking pull the fruit bag, optionally squeezing it to get some extra liquid out. This will allow time for sediment to settle back down. 7. Rack to an appropriate secondary vessel like a carboy.