1 head lettuce
13 ounces peach halves, chilled and trained
16 ounces pear halves, chilled and drained
20 ounces pineapple slices, chilled and drained
17 ounces peeled whole apricot, chilled and drained
16 ounces cranapples, chilled and drained
seedless grapes, chilled
parsley and/or mint

Arrange a band of crisp lettuce on large round platter. Around the outer rim of platter place peach and pear halves in pairs to resemble whole fruit. Cut pineapple slices in half, arranging to have slices between each peach and pear. Arrange apricots and cranapples alternately in inner circle placed grapes and center and garnish with parsley or mint. Serve with a fruit dressing. Recipe makes 10 to 12 servings.