3/4 c. sugar
1 1/2 c. water
Juice of 1 lemon, strained
1 cantaloupe or other seasonal melon (about 1 1/2 lbs.)
3 navel oranges, peeled, sectioned
3 bananas, sliced
2 red apples, unpared, cored, diced
2 green apples, unpared, cored, diced
8 oz. seedless green grapes (about 1 1/2 c.)
8 oz. purple or red grapes, halved, seeded (about 1 1/2 c.)
1/4 c. sherry (optional)
Heavy cream

1. Dissolve sugar in water in 1 quart saucepan. Heat to boiling; reduce heat. Simmer uncovered until light syrup is formed, about 10 minutes; remove from heat. Stir in lemon juice; refrigerate syrup covered until cold.

2. Halve cantaloupe; remove seeds and scoop out pulp with melon ball cutter. Combine melon balls, orange sections, sliced bananas, diced apples and grapes in large bowl. Pour lemon syrup over fruit; toss gently until evenly coated. Cover and refrigerate.

3. Just before serving, stir in sherry. Pass cream in separate pitcher to pour over fruit.