Grab your mixing bowl or hand beater (or whisk, if you want some exercise) and let's talk meringues.
To start, be sure your egg whites are completely fat-free (i.e. there should be no yolk remnants in sight). If your whites aren't forming a foam as you whisk them, stray fat might be the culprit.
Then, let your egg whites and the bowl reach room-temperature. (You want cold cream and a cold bowl for making whipped cream, but just the opposite for making a meringue!) It will take several minutes of whisking to fully dissolve the sugar into the egg whites. You'll know your meringue is ready to do when you lift the mixers and a stiff peak forms.
As for the fruit, I used what was in season at the time -- strawberries and raspberries. Perhaps you have some melons or apples instead. Those would be just as delicious!