Cut tops from stem end of apples. Remove inside of apples with a French ball cutter, putting balls in 2 cups cold water with lemon juicelemon. Reserve tops of apples, cores, and small pieces for apple sauce. Put apple shells in 1 quart cold water to which is added salt. Remove skins and seeds from white grapes. Just before serving drain apple shells. Remove apple balls from the water. Drain and mix with the white grapes and with maraschino cherries and fill apple shells. Mix 3 tablespoons syrup from maraschino cherries with orange juice and put over the apple balls. Serve apple shells in individual dishes or cocktail glasses surrounded with crushed ice.
Apple may be removed in small oval shapes with a coffee spoon, if a French ball cutter is not available.
Grapes may be bought in cans if fresh grapes are not in market.