Recipe - Melon-Citrus Mingle

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 1/4inch
slices; to 8 bananas
One half pound 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.