Haitian Fruit Salad

Peel and segment the oranges, removing the white pith and collecting the segments in a large mixing bowl.

Dice the bananas into bite-sized chunks and add them to the bowl with the orange segments.

Add the diced pineapple, raspberries, melon balls, and strawberries to the bowl with the other fruit.

Pour the pineapple juice and lime juice over the fruit mixture and gently toss to combine, ensuring the acid distributes evenly to prevent browning.

In a separate bowl, whisk together the sweetened condensed milk that has been beaten with 2 eggs until smooth and well incorporated.

Pour the condensed milk and egg mixture over the fruit and fold gently with a rubber spatula until all fruit is coated evenly.

Scatter the roasted nuts over the top of the salad and gently fold them in, reserving a few for garnish if desired.

Chill the fruit salad in the refrigerator for at least 15 minutes before serving to allow flavors to meld and the salad to reach optimal temperature.