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For a Fruit Salad

1 For a fruit salad, pare and slice two tart oranges, two red and two yellow bananas, six mellow peaches, six plums, six apricots, and clean one box of blueberries, arrange them in a dish; prepare a dressing of sugar and water boiled to a thick syrup, one teaspoonful of sherry wine and the stiffly beaten whites of two eggs, two tablespoonfuls of sugar and four tablespoonfuls of freshly grated cocoanut. Pile this dressing on top of the fruit just before sending to the table.