This is a traditional Christmas dish at many Cracker tables. At once time, most of the ingredients were native and easily available. Although there is a lot of preparation for this simple dish, we have always gotten together to prepare it on Christmas Eve, and the preparation has becomes a family tradition.

One pound navel oranges, peeled and cut into chunks (reserve as much juice as possible or set aside one fruit for the juice alone). One pound tangerines, peeled and separated into sections. Two large sweet grapefruit, peeled, chunked and sprinkled with sugar. Two pounds seedless grapes, sliced in halves (traditionally, we use red and green grapes). Two cans mandarin oranges, drained. One big bunch ladyfinger bananas, if you can get them, or one small bunch regular bananas, on the green side, peeled and sliced.

One half-pound shredded coconut. One large chunked fresh pineapple or two large cans chunk pineapple in juice, not drained. Four or five large mangos or two large jars of the sliced mangos, drained (available in produce sections).

Make sure all the white fiber is removed from the citrus fruits, since it is bitter. Mix all the fruits together in a large bowl. (We use a crystal punch bowl). Sprinkle with coconut and a pinch of sugar. Chill all night and serve the next morning with pound-cake.