Fruit Salad

The Record’s “Recipe of the Week”:
Fruit Salad by Catherine DeMott

11 oz. can mandarin oranges
2 medium apples, cut into small pieces
2 bananas, sliced
1/2 cup sugar
2 T. cornstarch
20 oz. can pineapple tidbits or chunks, drained, save the juice
1 T. lemon juice
1/3 cup orange juice

Prepare the fruit and mix together in a bowl. Stir the sugar and cornstarch together in a saucepan. Blend in 3/4 cup pineapple juice, lemon juice, and orange juice. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil and stir for one minute. While hot, pour over the fruit. Refrigerate for a few hours or overnight.