.PINEAPPLE-MELON COCKTAIL
1 cup watermelon balls
1 cup cantaloupe balls
2 cups canned pineapple cubes
1/2 cup syrup from canned pineapple
1/2 cup orange juice
2 tablespoons lemon juice
Chill fruits and fruit juices. Drain pineapple and add to melon balls. Add pineapple syrup to fruit juices.
Place fruits in sherbet glasses and pour over fruit juice. Serves 6.

MINT FIZZ MELON COCKTAIL
3 cups melon balls (use any melon)
1/4 cup mint jelly
Chilled ginger ale
Fill sherbet glasses with chilled melon balls. Beat jelly with fork; add 1/4 cup ginger ale and blend. Pour over melon.
Just before serving fill glasses with ginger ale. Serves 6.

Variations: Omit mint jelly; use 1 cup banana balls.

FRUIT SHERBET CUP
Fill sherbet cup half full with combined diced orange and grapefruit sections. Top with scoop of lemon or other fruit sherbet. Arrange fruit sections around sherbet. Garnish with mint leaves

CITRUS FRUIT COCKTAIL
Combine equal amounts of diced orange sections, diced grapefruit sections, and diced fresh pineapple. Flavor with lime juice, rum, brandy, or sherry. Sweeten with thin sugar syrup.

ORANGE-CRANBERRY COCKTAIL
Combine 3 cups diced orange sections and 1 cup cranberry juice cocktail. Chill. Serves 6.

ORANGE-MINT COCKTAIL
Sweeten diced orange sections with thin sugar syrup. Add minced mint to flavor. Garnish with mint leaves.

LOGANBERRY-CITRUS COCKTAIL
Peel and section out oranges and grapefruit. Remove membranes. Add loganberry juice and chill thoroughly. Serve in sherbet glasses.

BANANA-ORANGE COCKTAIL
Cut ripe bananas into thin slices. Place in cocktail glasses and cover with chilled orange juice.
Decorate tops with orange sections. Sprinkle lightly with confectioners' sugar. Garnish with a sprig of mint, a cherry, or a strawberry.