2 env. Knox gelatin
1 sm. can crushed pineapple in juice
3/4 c. apple juice concentrate
2 c. boiling water
Fresh fruit - grapes, peaches, nectarines, apple, pear, blueberries, melon balls, etc. in season about 1 1/2 c. (I also like pineapple tidbits.)

Drain juice from crushed pineapple, reserving juice. Pour juice over gelatin, add boiling water, stir until gelatin is dissolved. Add apple juice concentrate. Place in freezer, just until it begins to thicken. Add fruit and place in salad mold. Chill until firm. (The green Tupperware ring mold is perfect for this.)