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

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 constantly, until thickened and bubbly. Combine fruit; pour hot glaze over fruit, gently stirring to coat. Cover; refrigerate until chilled. Garnish with grated orange rind. Serves 8. Canned (drained) peaches and fruit cocktail may be added, also red or green seedless grapes is very good.