2 cantaloupes
1 med. pineapple
1 c. water
1 1/2 c. honey
1/4 c. lemon juice
1 c. shredded coconut
4 pt. jars

Use melon baller to make cantaloupe balls. Peel pineapple and slice 1/2 inch pieces. Combine water, honey and lemon juice. Bring to a boil over medium heat. Add melon balls and pineapple pieces. Simmer 2 minutes. Remove from heat. Sprinkle coconut among fruit as you place it in jars. Add honey syrup to cover. Seal jar and place in canner. 20 minutes processing time in boiling-water bath.

Serving Suggestion: Heat syrup only stir in 1 tablespoon cornstarch. Heat until thick. Add fruit. Serve over pound cake, vanilla ice cream or cheesecake.