Juice and zest of 1 lemon
1/3 c. light corn syrup
6 c. assorted fruit (strawberries, mandarin oranges, pineapple chunks, bananas, kiwi, etc.)

In large bowl combine lemon juice and corn syrup. Add sliced fruit and lemon peel (zest). Toss gently. Refrigerate. Makes about 6 cups.

Best served with a light lemon cake.