2 sm. bananas, sliced
1/2 c. flaked coconut
1 (12 oz.) can pineapple chunks, drained
1 sm. can mandarin oranges, drained
1/2 c. maraschino cherries, halved

Toss the 4 fruits together gently. Sprinkle coconut across top of salad without additional stirring. This salad is beautiful, tasty and simple to make for hot summer evenings or for a Sunday brunch.