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Fresh Fruit Salad
Tami Richardson
Ingredients
1 can (20 ounces) pineapple chunks
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup orange juice
1 tablespoon lemon juice
1 can (11 ounces) mandarin oranges, drained
4 small apples, chopped
3 bananas, sliced
1/2 cup flaked coconut, optional
Directions
Drain the pineapple and reserve 3/4 cup of the juice. Combine the sugar, cornstarch, pineapple juice, orange juice and lemon juice in a saucepan. Cook until thick and bubbly. Remove from heat. In another bowl, combine the apples, bananas, oranges, pineapple chunks and coconut. Pour the sauce over the fruit and stir to coat. Cover and refrigerate until chilled. Makes about 15 servings.
