20 oz. can crushed pineapple
1/2 c. sugar
1 egg, beaten slightly
2 tbsp. lemon juice
2 tbsp. butter
6 oranges, peeled and sectioned
3 apples, chopped
1 c. chopped pecans
3 bananas, sliced

Drain pineapple, reserving juice; set aside. Combine sugar and egg in a sauce pan; gradually stir in reserved pineapple juice and lemon juice. Add butter; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Cool dressing. Combine pineapple, oranges, apples and pecans in a bowl; stir in dressing. Chill well. Add bananas just before serving. Yields 10 servings.