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.