3 bananas, sliced
3 oranges, sliced
1/4 c. chopped dates
1/2 c. flakes coconut
1 (20 oz.) can pineapple chunks, drained
1/4 c. sugar
2 tbsp. cornstarch
1/4 tsp. nutmeg
1/4 tsp. ginger
1 c. orange juice
3/4 c. water

Cook sauce over medium heat until thickened. Add 1 teaspoon orange peel and cool. Alternate layers of fruit and coconut in bowl. Pour sauce over and chill the salad.