Cut a large pineapple (or several small ones for individual servings) in half lengthwise, leaving tuft of leaves attached to each half. Cut out the fruit with a grapefruit knife or other sharp knife. Discard the core and cut the fruit into small triangles. Combine the pineapple with sliced banana, diced orange, grapefruit sections, melon balls, grapes, strawberries or any fruit in season. There should be 1 cup of mixed fruit per serving. A little sherry or Cointreau may be added to the fruit if desired. Chill fruit and the pineapple shells. To serve: arrange fruit in pineapple shells. Creamy orange-lemon dressing may be mixed in with the fruit before filling the shells or may be passed on the side.

CREAMY ORANGE-LEMON DRESSING:

2 eggs
1/4 c. sugar
1 tbsp. orange juice
1 tbsp. lemon juice
1 c. whipping cream
Grated orange rind (optional)

Beat eggs with sugar, orange juice and lemon juice until well mixed. Cook over boiling water stirring constantly until thick; cool. Whip cream until stiff and fold into egg mixture. Chill before serving. Sprinkle with grated orange rind if desired. Makes 6-8 servings.

Note: For a complete lunch serve with assorted cheeses and sliced nutbread. Or serve with sliced ham and turkey and cheesebread.