Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Honeydew melon; halved -or 1 lg can (20oz) pineappl
1 lg Cantaloupe; halved -chunks in its own juice
10 Pink grapefruit; peeled and 6 md Bananas; cut in 1/4-inch
- sectioned -slices; to 8 bananas
10 Oranges; peeled and sectiond 1/2 lb Bing cherries; pitted or 1
4 Oranges; juice of; to 6 orng -jar(2oz)maraschino cherries
1 Pineapple; peeled and cubed -drained

Scoop out melon balls, or peel melons and cut into cubes.

Combine all ingredients in a large plastic container; stir gently to
coat bananas with fruit jucies and prevent darkening. Cover tightly;
chill well.

Note: May be stored in refrigerator 1 week.

SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy
Coleman.

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