1/2 c. sugar
2 tbsp. cornstarch
1 (20 oz.) can pineapple chunks, undrained
1/3 c. orange juice
1 tbsp. lemon juice
1 (11 oz.) can mandarin oranges, drained
2 apples, unpeeled and coarsely chopped
4 bananas, sliced

Combine sugar and cornstarch in a saucepan; stir well. Drain pineapple, reserving 3/4 cup juice. Add reserved juice and next 3 ingredients to cornstarch mixture, stirring until smooth. Cook over medium heat, stirring until thickened. Combine fruit, pour hot glaze over, stirring to coat. Cover and chill.