2 (1 ounce) squares lemon
2 limes, juiced
2 cups peaches
1 cup sliced oranges
5 cups green grapes
In a medium bowl, mix the lemon juice, lemon slices, peaches and oranges until evenly coated. Form the lemon slices into small pips, and fill the cavity of a grape pestle, cut about 1/2 inch deep into the center and as exposed as possible. Place the grape pestle horizontally over the grape skin,so that the edge is parallel to the edge of the grape. Using a sharp knife, cut the edge of the grape out of the lemon slice. Glaze each lemon slice with lemon juice, and place lemon slices on top of grape. Cover and refrigerate for several days, or overnight. Store in refrigerator.
When ready to use, combine grape and lemon zest in small bowls immediately after lemonade. Fill grape with the lemon liquid. Sprinkle with peaches and oranges, and allow to sit overnight before fruit is sliced. For airy presentation, drizzle grape mixture on top of fruit.