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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This appealing fruit salad from Millie Vickery of Lena, Illinois is a lovely addition to breakfast, lunch or supper. Convenient canned and fresh fruits are tossed with a quick-to-cook sauce. Ingredients:
1 can (20 ounces) pineapple chunks |
2 large firm bananas, cut into 1/4-inch chunks |
1 cup green grapes |
1 can (15 ounces) mandarin oranges, drained |
1 medium red apple, sliced |
1 medium green apple, sliced |
1/2 cup sugar |
2 tablespoons cornstarch |
1/3 cup orange juice |
1 tablespoon lemon juice |
Directions:
1. Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes, oranges and apples in a large bowl; set aside.
2. In a small saucepan, combine sugar and cornstarch. Add the orange juice, lemon juice and reserved pineapple juice; stir until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix gently. Cover and refrigerate until serving. Yield: 10 servings.
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