2 med. oranges
1/2 med. lemon
1 firm, ripe med. pear or 1 med. apple, peeled
2 firm, ripe lg. apricots
1 firm, ripe med. peach
1/2 c. seedless grapes
2 tbsp. maraschino liqueur or kirsch
1 tbsp. sugar

To serve: Sugar, small banana. Squeeze juice from oranges into medium bowl. Finely grate lemon peel; squeeze juice into bowl. Quarter and core apple or pear. Cut cored fruit into small cubes. Add to bowl; stir to coat with juice. Pit and peel apricots and peach; cut peeled apricots and peaches into cubes. Add apricot and peach cube and grapes to bowl. Stir in liqueur and sugar. Marinate in refrigerator 3 hours or overnight.

To serve, make a mound of sugar in a small flat dish. Dip rims of 2 large wine glasses in water, dip them quickly in sugar. Slice banana into fruit salad; stir to distribute. Spoon into sugared glasses.