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