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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 16 |
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I cut this out of the News & Observer here in Raleigh last spring. Since it uses fresh apples and bananas it a nice way to dress up canned fruit. I have also added grapes, just to add some color. My family really likes this fruit salad. Ingredients:
1 (20 ounce) can pineapple chunks |
1/2 cup sugar |
2 tablespoons cornstarch |
2/3 cup orange juice |
1 tablespoon lemon juice |
1 (15 ounce) can mandarin oranges, drained |
3 -4 unpeeled apples, cored and chopped |
2 -3 bananas, peeled and sliced |
Directions:
1. Drain pineapple RESERVING 3/4 cup juice In a saucepan, combine sugar& cornstarch.
2. Add pineapple juice, orange juice and lemon juice.
3. Cook and stir over medium heat until thickened and bubbly.
4. Cook& stir one minute longer.
5. Remove from heat: set aside.
6. In a bowl, combine pineapple chunks, oranges, apples& bananas Pour warm sauce over the fruit: stir gently to coat.
7. Cover& refrigerate.
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