My recipe, though I am sure I got it from Delia or Nick Rhodes.
One level dessert spoon of soft brown sugar, dissolve in a small bit of warm water. Add to a large glass of orange or apple juice. Squeeze a whole lemon and a whole lime and tip in. Mix it all together.
You need frozen raspberries, which go in at the end, the rest can be fresh (or frozen).
Pineapple, mango, black grapes (Sable), red grapes, cherries, blackcurrants, redcurrants, blueberries (small), strawberries (small British, not Spanish 'turnips'), blackberries (frozen from hedgerow) and scoop out half a dozen passion fruit and mix in with the juice. Add the frozen raspberries at the end and fold in - they won't break up being frozen.
Try to keep the same size as it is more pleasing that way, so cut the pineapple and mango into half inch maximum chunks.
A lot of berries can be found in the frozen section and they are very good, typically frozen on the farms before collected by the supermarkets.
I do a big bowl on a Friday and friends and family dip in over the weekend - especially the teenage visitors - and there is normally enough left for breakfast on Monday.