Combine the strawberries, blueberries, and raspberries in a medium saucepan or pot. Add the sugar and lime juice. Toss to combine.

Bring the mixture to a boil over medium-high heat, stirring occasionally, for about 5 minutes.

Once the berry mixture is boiling and the sugar has dissolved, turn the heat down to low (the lowest setting on your stovetop). Allow the berries to simmer for about 15 to 20 minutes, stirring often, until the fruit has softened quite a bit and the compote has reduced by about 1/2 half in volume.

Remove from the heat. At this point, you can use the back of a fork or a potato masher to mash the fruit some more, if you like a smoother compote (I like to see chunks of fruit in mine). You can also carefully taste to adjust sweetness. I don’t usually have a need for adding more sugar, but if you need to, you can sprinkle a little more cane sugar or drizzle some honey. Be sure to mix well.

Let the berry compote cool for about 15 to 30 minutes before serving. It will thicken some more.

See storage instructions below.

Heat the oven to 375 degrees F.

In a large bowl, combine the chopped strawberries, blueberries, and raspberries. Add in the sugar and lime juice. Toss to coat the fruit with the sugar and lime juice.

Transfer the fruit mixture to a large baking dish or a heavy, rimmed sheet pan making sure to spread the fruit well in a single layer.

Roast in the heated oven for 30 to 45 minutes, checking every 10 to 15 minutes until the berries have fully collapsed and released some juices. You may like to pull the baking dish out occasionally to give the fruit a stir.

Let the roasted berries cool for about 15 to 20 minutes before serving.

See storage instructions.