Fruit cocktails--macedonia de frutas--are extremely popular in Spain. They make a simple (and beautiful) dessert. They also give a cook an opportunity to be creative without a lot of work. The variations on the macedonia-de-frutas theme are endless.
Esperanza, my mother-in-law, uses a combination of apples, whole green grapes, melon, peaches, and delicious Canary Island bananas (quite different from the softer, blander South American bananas usually available in the U.S.) She cuts the fruit into bite-sized pieces (leaving the green grapes whole) and tosses them with a dressing made up of equal parts white wine and water, a dash of cinnamon, and sugar to taste.
If the fruit is good, I will often skip the water and sugar and just toss the fruit with a little white wine and cinnamon. When the mood strikes us, Ana and I will toss the fresh fruit with cava just before serving, for a macedonia with fizz--an elegant and fun dessert.
For non-alcoholic macedonia de frutas you can use a little fruit juice, freshly squeezed. I often add diced mango and squeeze the juice from the flesh that clings to the pit over the macedonia.
Some macedonias come close to compotes. Fresh and dried fruits are simmered in a sweet Spanish wine (such as moscatel) and warm spices like cloves and nutmeg, and then mixed with fresh uncooked fruit. I'll try to post on a cooked macedonia this winter.
With macedonias, you don't have to follow a recipe. Just go to the market and select the fruit that appeals to you.
Wash the berries. Peel the fruits that need peeling. Cut the fruit into bite-sized pieces, and toss with any of the above dressings--or make up one of your own. Liquors, especially those with flavors evocative of Spain, such as Cointreau (made with bitter oranges) can be added. And some Spanish chefs these days even dress their macedonias with olive oil (a creamy hojiblanca would be best for this).
In Spain we always eat macedonia de frutas as a dessert. Here in the U.S. I eat it as a snack. I like the non-alcoholic versions for breakfast.