3 egg yolks
1/4 c. sugar
3 tbsp. lemon juice
1 tbsp. butter
1/8 tsp. salt
2 c. halved grapes (seedless green & purple)
1 (1 lb.) can pineapple chunks, drained
2 lg. oranges, sectioned
1 1/2 c. miniature marshmallows
1/3 c. flaked coconut
1 c. heavy cream, whipped

Beat egg yolks slightly in top of a double boiler. Add sugar, lemon juice, butter and salt; mix well. Cook over boiling water, stirring constantly, until thickened. Remove from water; cool to room temperature.

Mix grapes, pineapple, oranges, marshmallows and coconut in a large bowl. Fold whipped cream into cooled egg yolk mixture. Fold into fruit mixture. Cover and refrigerate at least 24 hours; the long chilling is necessary to mellow and develop flavors.