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Brunch Fruit Salad

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

Drain pineapple, reserving juice. Combine the pineapple, bananas,
grapes, oranges and apples in a large bowl; set aside. In a small

Printed from tasteofhome.com May 16, 2008

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Brunch Fruit Salad cont.

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.