2 (16 oz.) cans apricot halves
1 (6 oz.) pkg. orange Jello
1 (6 oz.) can frozen orange juice concentrate
2 tbsp. lemon juice
1 c. water

Drain apricots, reserving 1 1/2 cups syrup. Puree apricots in a blender. Heat reserved syrup to boiling, add Jello and dissolve well. Add puree, frozen juice concentrate and lemon juice. Stir until concentrate is melted. Add water and mix. Pour Jello into 6 1/2 cup ring mold. Chill until firm. Unmold and serve with fresh spinach leaves in center of ring, and fresh fruits, such as grapes, avocado and pineapple (sliced) around edge. Serves 10 to 12.