1 md Cantaloupe
1 qt Strawberries, fresh
1/2 lb Grapes, green
4 md Apples, cored & quartered
3/4 c  Lemon juice, fresh
1/2 c  Sugar
6 c  Water
1 1/2 c  Orange juice, fresh

Cut the cantaloupe in half. Remove the seeds and
stringy fibers, scoop out the pulp with a large spoon
and chop it coarsely/ Wash the strawberries and
grapes under cold running water, picking out and
discarding any fruits that are badly bruised. Remove
and discard the stems.
Combine the cantaloupe, strawberries, grapes, apples,
1/2 cup of the lemon juice, the sugar and water in a 4
to 6 quart enameled or stainless steel saucepan.
Bring to a boil over high heat, reduce the heat to low
and simmer uncovered for 15 minutes. Puree the soup
through a food mill, or pour the entire contents of
the pan into a large fine sieve set over a deep bowl
and force the ingredients through with the back of a
spoon, pressing down hard on the fruits before
discarding any remaining pulp. Stir the remaining 1/4
cup of lemon juice and the orange juice into the soup
and refrigerate for at least 2 hours, or until
thoroughly chilled.