| FRUIT SALAD 1 can fruit cocktail, drained. Set juice aside 2 bananas, sliced thin 1 medium red apple, cored and diced into small pieces, not peeled 1 medium green apple, cored and diced into small pieces, not peeled 1 medium yellow apple, cored and diced into small pieces, not peeled 1 can mandarin oranges, drained. Set juice aside. 1 can chunked pineapple, drained. Set juice aside. The juice of ½ of a lemon, squeezed and seeds removed. Combine drained canned fruit, lemon juice, apples and bananas in a large bowl, cover and refrigerate. Into a small saucepan, measure 1 cup of the reserved juices. Add 1 tablespoon cornstarch. Stirring constantly, bring mixture to a boil and boil until thick, about 1 minute. Remove mixture from burner and pour into a small glass bowl. Chill. After mixture has chilled, whip together with one (8 oz.) carton of cool whip. Fold mixture into the chilled fruit just before salad is ready serve. Makes 8-10 servings. |