5 pound navel oranges

1/2 cup coconut fresh or frozen

2 apples peeled and chopped

2 cans crushed pineapple

1/2 cup sugar

1/2 cup pecans, finely chopped

Peel the oranges and section being sure to get all the white membranes off. Add all other ingredients pour into large-mouth jar and place in refrigerator. Will keep for a week.

Note: I usually add 1 or 2 pink grapefruit peeled and sectioned for color and also about 1/2 small jar maraschino cherries cut in half.

Recipe by E. Jean Sharpe and Joyce Sharpe Pulley

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