Instructions: Combine sugar, hot water and corn syrup. Heat, stirring until sugar dissolves. Then boil, without stirring, to firm ball stage (244 to 248 degrees on candy thermometer).

Beat egg whites to stiff peaks. Slowly add hot syrup, beating at high speed until thick and fluffy. Add vanilla and salt. Gently fold in mayonnaise and orange rind. If thicker than desired, fold in 1 or 2 tablespoons mayonnaise or 1 or 2 teaspoons water. Keep refrigerated until served.

On a large fig leaf on a plate, a wedge of peeled watermelon with a slice of coconut on top is placed at the base of the composition. Next, slices of other large fruit (pineapple, peeled cantaloupe, banana, plum, orange, papaya, pear and apple) are arranged in an interesting balance of colors and shapes. Small fruits (raspberries, halved strawberries, coconut slices, figs, green and purple grapes) fill in the spaces. Two slices of nut bread are tucked in at upper edge.

A large scoop of ice cream sherbet or cottage cheese and an orchid finish this colorful arrangement. makes 3 cups of sauce

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