1 (16 oz.) can unpeeled apricot halves (in extra light syrup)
1 1/2 c. ginger ale
1 tsp. finely shredded orange peel
1 (8 oz.) can pineapple chunks (juice pack), drained
1 lg. banana, sliced
1 c. seedless green grapes
1/2 c. grapefruit sections

For the slushy, drain the apricot halves, reserving syrup. Combine the reserved apricot syrup, ginger ale and orange peel. Pour mixture into an 8 x 4 x 2 inch loaf pan. Cover and freeze for 4-5 hours or just until mixture is slushy.

In a bowl combine apricot halves, pineapple chunks, sliced bananas, grapes and grapefruit sections. Spoon fruit into dessert dishes; top with slushy. Makes 6 servings.