2 (13 1/2 oz.) cans (3 c.) frozen pineapple chunks
5 med. oranges
2 fully ripe bananas
2 c. fully white seedless grapes or half grapes, seeded
1 (3 1/2 oz.) can flaked coconut, about 1 1/3 c.
1 (7 oz.) bottle ginger ale (optional)
Whole maraschino cherries

Drain pineapple, reserving syrup. Pare oranges with sharp knife. Remove sections by cutting close to membrane, reserving juice (you'll need about 2 cups of orange sections).

Peel banana, slice on bias, and place in the orange juice. For beautiful arrangement use a crystal bowl and keep the pineapple, oranges, bananas, and grapes separated, allotting 1/4 of the bowl to each. Place half of each fruit in bowl, sprinkle with half of coconut; top with remaining fruit.

Pour reserved in pineapple syrup over all; chill thoroughly. At serving time, pour ginger ale over. Sprinkle with e remaining coconut and dot with whole maraschino cherries. Makes 8 to 12 servings.