2 med. apples, unpeeled and diced
1 (17 oz.) can apricot halves, drain and slice
1 (16 oz.) pear halves, drained and sliced
1 (16 oz.) can sliced peaches, drained
1 (20 oz.) can unsweetened pineapple chunks, drained
1/2 c. orange juice
1 tsp. lemon juice
1 (21 oz.) can cherry pie filling
3 bananas, sliced
1 c. flaked coconut, toasted

Layer apples, apricots, pears, peaches and pineapple in a large bowl. Combine orange juice and lemon juice, pour over fruit. Spread cherry pie filling on top; then cover and chill 2 hours. Arrange bananas over pie filling; sprinkle with coconut. Serve immediately. Yield: 14 to 16 servings.