1 can (20 oz.) pineapple chunks
2 oranges, peeled and slices, separated
2 red apples
2 firm bananas
1 lb. green grapes
1 lb. whole strawberries
Equal or Nutrisweet to taste
2 tbsp. cornstarch
1 tbsp. lemon juice
1/3 c. orange juice

Drain pineapple and reserve juice. Mix pineapple with remaining fruit in large bowl. Add artificial sweetening to taste. Stir cornstarch, pineapple juice and lemon and orange juice in saucepan. Bring to boil over medium heat and cook 1 minute, stirring constantly.

Pour whole hot over fruit. Refrigerate, uncovered, overnight. Serve alone to accompany meat or as a dessert or topping slices of angel food cake. NOTE: I substitute different fruits which are in season. Always keep a mix of colors.