1 ripe fresh pineapple
1 med. sized watermelon
2 lg. cantaloupes or 1 cantaloupe & 1 honeydew melon
Red seedless grapes

FRUIT DIP:

1/2 c. sugar
4 tsp. cornstarch
1/2 tsp. salt
1 c. unsweetened pineapple juice
3 tbsp. lemon juice
2 eggs, beaten
2 (3 oz.) pkgs. cream cheese, soft

Cut pineapple into quarters, starting at top; do not remove leaves. Remove hard center core with sharp knife. Separate remaining pineapple from shell and slice into bite size pieces. Scoop melon balls from melons; chill. Wash and chill grapes.

To make dip, combine sugar, cornstarch and salt in saucepan; blend in fruit juices. Cook, stirring constantly until clear, about 5 to 8 minutes. Slowly pour cooked mixture into beaten eggs, beating briskly. Return mixture to saucepan; cook over low heat, stirring constantly for 3 to 5 minutes or until mixture thickens slightly. Cool 5 minutes. Beat softened cream cheese in small bowl, then blend into cooled mixture. Chill thoroughly.

To serve, place dip in a bowl in the center of a large round platter. Place 4 pineapple quarters at right angles on plate with leaves pointing out. Fill spaces between with melon balls and grapes. Refrigerate leftovers.