30 Ounce, drained and cut in pieces (1 Can, For Salad)
Heat apricot nectar to boiling.
Pour over gelatin in a bowl and stir until gelatin is dissolved.
Mix in orange and lemon juices.
Chill until gelatin is slightly thicker than thick, unbeaten egg white.
Stir in the fruit.
Turn into 6 individual molds.
Chill until firm.
Unmold onto a chilled serving plate.
Garnish with crisp lettuce or curly endive