Banana Cream Fruit Salad

3/4 pound plums

1/2 cup sugar

2 naval oranges

2 kiwis

2 pears

1 1/4 cups seedless green grapes

1 1/4 cups seedless red grapes

1 pint strawberries

1 banana

1 tablespoon honey

1 cup heavy cream, chilled

With a sharp knife, cut the plums in half lengthwise and throw away the pits.  cut the plums into thin wedges and spread them over the bottom of a deep 1 1/2-2 quart glass bowl.  Sprinkle 1 tablespoon of the sugar over the plums.  Peel the oranges and catch the juices on a plate.  Cut off all the white pith.  Slice the oranges crosswise 1/4 inch thick, the quarter the slices.  Spread the oranges and juice from the oranges over the plums.  Sprinkle a rounded tablespoon of the sugar over the oranges.  Peel the kiwis and cut in half lengthwise, then slice crosswise 1/4 inch thick.  Spread the kiwis over the oranges and sprinkle with 1 tablespoon of the sugar.  Peel and quarter the pears and slice crosswise 1/4 inch thick.  Spread the pear slices over the kiwis and sprinkle with 1 tablespoon of the sugar.  Halve the red and green grapes lengthwise and spread over the pears.  Sprinkle 1 tablespoon of the sugar over the grapes.  Cut the strawberries in half lengthwise.  Arrange them over the fruit in the bowl and sprinkle the remaining sugar evenly on top.  Cover with plastic wrap and refrigerate overnight.

Prepare the banana cream by cutting the banana into chunks and placing it in a blender with honey.  Blend until  smooth.  While still blending, pour in the heavy cream and blend for 1 minute.  Top the fruit salad with the banana cream and serve.