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