Adapted from an old Clement Freud recipe
Drain a 16oz tin of pineapple chunks into a bowl (retain juice) with some halved glace cherries (I use about 12). Add 2 tablespoons of Grand Marnier liqueur. Leave a couple of hours, stirring occasionally.
Add half a small melon, 2 crunchy apples (cored but not peeled), a small tin of mandarin oranges (drained - add juice to retained pineapple juice), all cut into chunks. Add chunks of banana if wished. Mix.
For the 'sauce' bring 1 small wineglass of water, 2 tablespoons of lemon juice and 2 oz sugar to the boil, and simmer 3 minutes. Let cool, and then pour over your fruit.
I tend to find that there is not enough liquid for my liking, so I also add the pineapple and mandarin juice retained above.
Or if you wanted to be healthier you could skip the 'sauce' and use the juice on its own.