I would use Lalvin 71B, rather than 1116. 71B softens acidity perception and is good for higher acid musts---and as always, make sure it doesn't get too warm (mid 60s should be good).
I have made a mead with these ingredients before (plus a few others), and it was rather harsh and nasty at first--due more to my lack of knowledge than the ingredients--and is starting to become drinkable eight months later.
The rest of Arpolis' suggestions I agree with.
Originally Posted by Arpolis
Bannana Is known to be pretty harsh when fermented and needing a long time to mature. Pineapple in many recipes turnes to rocket fule probably due to a high acidity and low amino acid nutrient level stressing the yeast. Finally Orange juice mead has been known to smell like sick and just be terribly hard to ferment and get right...........
Didn't have a problem with my orange mead....
There is one secret ingredient that makes anything better......time.
Primary: House Cider; Rhubarb Wine (two batches), Carrot Wine
Secondary: Malliard Botchet, Walnut Belgian Graff
Tertiary (or higher): Mahlab Metheglin
Drinking: House Cider, Oaked Ginger Cider