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Brunch Fruit Salad
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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 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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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |