18-20 med. navel oranges
1 (15 oz.) can pineapple chunks
1 (7 oz.) pkg. shredded coconut
1 c. pecan pieces
Sugar to taste
3-4 bananas, sliced
1/2 c. cherries, pitted

Peel oranges with knife, removing all membrane and reserving juice. Cut oranges into small chunks over large bowl. Add undrained pineapple. Stir in coconut and nuts. Add sugar to taste. Add banana slices and cherries. Refrigerate overnight. 15 servings.