1 cantaloupe
3 peaches, peeled
1 c. seedless green grapes, halved
1 (20 oz.) can chunk pineapple (in its own juice)
1 tbsp. lemon juice
2 tsp. cornstarch

Drain juice from pineapple. Cook pineapple juice, lemon juice and cornstarch, stirring constantly until mixture thickens and let cool. Cut fruit into bite-size chunks. Pour cooled dressing over fruit and toss until well coated. Cover and chill. Will keep for several days in the refrigerator.