Holiday Fruit Salad

6 - 8 apples
6 oranges
1 lb. grapes
3 - 4 cans fruit cocktail (store brand as good as brand-name)
1 cup sugar
6 egg yolks
optional:  coconut, pecans

      Peel fruit and chop into small pieces.  Cut oranges over apples so juice from oranges will stop apples from turning dark.  Pour fruit cocktail over fruit.  Drain juice from fruit into saucepan.  Add sugar and egg yolks.  Blend well.  Cook about 15 minutes over medium heat, stirring occasionally until slightly thickened.  Cool.  Pour over fruit.  Cover, refrigerate.  Will keep a week.  Make at least 24 hours ahead, so flavors can marry.  Coconut and pecans. 

Note:  Fruit salad will not last as long in refrigerator if bananas are used.