1 can (15 1/2 oz.) pineapple chunks, reserve juice
1/2 c. sugar
1 egg, beaten
3 bananas, sliced
3 med. unpeeled apples, chopped
1/2 lb. red seedless grapes, halved
2 tbsp. flour
1 c. pecans, chopped
2 cans (11 oz.) mandarin oranges, drained

Drain pineapple; place juice in small saucepan. Mix sugar and flour and add egg to them and then mix with the juice; cook over low heat, stirring constantly until smooth and thickened. Cool. Combine pecans and fruit; add dressing, stirring well.

Chill before serving. Yield: 10 to 12 servings. I have added cooked chicken to this for a main dish salad. You can change the fruit to meet your preferences. It does hold up well made the day before.