8 c. chopped apples
1 (20 oz.) can pineapple chunks, drained (reserve juice)
2 c. seedless green grapes
1-2 tsp. poppy seeds
1 1/2 c. pecans

DRESSING:

Reserved pineapple juice
1/4 c. butter
1/4 c. sugar
1 tbsp. lemon juice
2 tbsp. cornstarch
2 tbsp. water
1 c. mayonnaise

Make dressing first by combining the juice, butter, sugar and lemon juice in small saucepan. Heat to boil. Combine cornstarch and water to make smooth paste. Add to hot mixture. Cook until thick and smooth. Chill completely before stirring in mayonnaise. Chill.

Combine apples, pineapple, grapes and poppy seeds in large bowl. Add chilled dressing. Refrigerate until time to serve. Stir in pecans just before serving. Yield: 16 to 20 servings.