Wash all fresh fruit thoroughly and pat dry with paper towels. Cut into uniform 1/2-inch pieces, removing any seeds, pits, or inedible parts. Transfer the cut fruit to a large bowl and refrigerate while you prepare the cream mixture. I like to cut the fruit into consistent sizes because it ensures even coating with the cream and creates a more elegant presentation.

In a separate bowl, combine the condensed milk, heavy cream, vanilla extract, and fresh lime juice. Whisk vigorously for about 1-2 minutes until the mixture is smooth, well-blended, and slightly thickened. The condensed milk will create a luscious sauce while the lime juice brightens the flavor and adds a subtle tartness to balance the sweetness. I find that a squeeze of fresh lime juice really makes this dessert feel less heavy and more refreshing.

Pour the sweetened cream sauce from Step 2 over the chilled fruit from Step 1 and gently fold together until all fruit pieces are evenly coated. Divide into serving bowls or cups and serve immediately while the fruit is still cold and the contrast between cold fruit and creamy sauce is at its best.