4 lg. navel oranges (about 5 to 6 oz. each)
2 pink grapefruits (about 8 oz. each)
1 ripe pineapple (about 3 lbs.)
4 med. sized just-ripe bananas
2 tbsp. lemon juice
1/2 tsp. dried thyme
1/4 c. light clover honey
1/4 c. dark brown sugar, packed
Sprigs of fresh mint (optional)

1. Preheat oven to 350 degrees F.

2. Cut peels off oranges and grapefruits; remove any bitter white pith. Cut into segments, removing seeds and membranes between flesh. Save any juices. Set aside.

3. Peel pineapple, removing all dark eyes. Cut crosswise into 1/2 inch thick slices. Core centers. Cut 8 slices into quarters; save remaining slices for another use.

4. Peel bananas; halve crosswise, then lengthwise. Toss in a bowl with lemon juice to prevent discoloration.

5. Arrange fruit in 9x13x2 inch baking dish. (Choose one you can serve in.) Beginning at the short end, arrange pineapple, overlapping pieces slightly. Next, make a narrow row with half of the orange segments. Follow with the grapefruit, overlapping slightly, then last row of oranges, followed by bananas to fill dish. (Can be made ahead to this pint and refrigerated. When you're ready to complete the recipe, preheat oven and remove fruit from refrigerator; let it sit 15 minutes, to warm up a bit.)

6. Sprinkle fruit with thyme. Drizzle honey over top, then sprinkle evenly with brown sugar. Bake on center rack of oven 30 minutes, basting twice with any pan juices. Before serving, if desired, place under preheated broiler 1 1/2 to 2 minutes to brown slightly. Garnish with mint.