| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruit, Salads |
12 |
Servings |
INGREDIENTS
| 20 |
oz |
Pineapple chunks in juice |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1/3 |
c |
Orange juice |
| 1 |
tb |
Lemon juice |
| 11 |
oz |
Mandarin oranges, drained |
| 3 |
|
Unpeeled apples, chopped (up to 4) |
| 2 |
|
Bananas, sliced (up to 3) |
INSTRUCTIONS
Drain pineapple, reserving 3/4 cup juice. In a saucepan, combine sugar and
cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and
stir over medium heat until thickened and bubbly; cook and stir 1 minute
longer. Remove from the heat; set aside. In a bowl, combine pineapple
chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir
gently to coat. Cover and refrigerate. Yield: 12-16 servings.
Recipe by: Taste of Home Feb/Mar 94 Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Sherry Zeiss <zeiss@tab.com> on Mar 29, 1997
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”