Mother'S Fruit Salad - cooking recipe

Ingredients

3 large apples, 1 each red, yellow, green
3 firm bananas
2 large cans pineapple tidbits
1 small jar red cherries, drained and cut in half
1 c. chopped or broken pecan pieces
1 large lemon, squeezed of all juice
3 Tbsp. sugar
slight pinch of salt
1/2 c. mayonnaise, more or less to taste
1/2 c. grated coconut, canned or frozen

Preparation

Drain off pineapple juice and save 1/4 cup, adding lemon juice, sugar and salt to this and set aside.
Spread pineapple out onto paper towels in a pie plate.
Quarter, core and chop apples, leaving peel on, and put into a large bowl; toss with juice (will keep from turning dark) and let stand while you prepare rest of the fruit.
Peel and slice bananas into the apple mixture, tossing gently.
Drain off excess juice.
Using a wooden spoon (won't mash bananas), gently stir all ingredients together.
Chill 30 minutes, gently toss again; sprinkle a few pecan pieces and a little coconut on top and serve.