Instructions: In a large bowl, combine lemon juice with marmalade and sugar. Stir in liqueur. Prepare fruit over bowl so that the juices can drip into the marmalade mixture.

Remove top from pineapple. Cut pineapple lengthwise into quarters.

Cut out core and remove fruit from skin. Dice fruit and add it to the bowl.

Cut cantaloupe and honeydew melon in half. Remove seeds. Using a melon baller, cut melons into balls and add them to the bowl.

Cut apples in half, core, dice and add to the fruit. Peel and section oranges and add to the bowl. Leave strawberries whole unless very large and add them with the raspberries and blueberries. Seed grapes if necessary and mix into fruit. Peel kiwi fruit, dice and mix into fruit.

Cover salad and refrigerate or leave at room temperature for a few hours so that flavors can mingle. Serve with sauce.

Cointreau Custard Sauce:
In a heavy saucepan or top of a double boiler, stir sugar with cornstarch until well blended. Add milk and stir until completely smooth. Add orange peel. Heat mixture gently until it starts to thicken. Cook 2 min- utes, stirring constantly.

Beat egg yolks and slowly beet in about 1/2 cup of thickened sauce.

Add yolks to sauce and cook very gently for a few minutes. Do not allow sauce to boil or it will curdle. Place sauce in a bowl (strain if necessary) and stir in vanilla and Cointreau. Cover surface directly with plastic wrap and refrigerate until ready to serve.

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