Tangy Fruit Salad

• 1 (20 ounce) can chunk pineapple, drained (reserve juice*)
• 1 (29 ounce) can sliced peaches, drained
• 1 (29 ounce) can pear halves in natural juice, drained
• 3 large bananas
• 2 (11 ounce) cans mandarin oranges, drained
• 3/4 cup sugar
• 1 lemon, juice of
• 1 orange, juice of
• 1 cup pineapple juice
• 4 tablespoons cornstarch
• 1 teaspoon grated fresh lemon rind
• 1 teaspoon grated orange rind

1. Set bananas aside to add last and drain remaining fruit cutting peaches and pears into 1 inch chuncks and place in refrigerator to chill.
2. Blend sugar and cornstarch and then add pineapple, orange and lemon juices and cook over meduim heat til thick and clear.
3. Add grated lemon and orange rind and chill.
4. Toss chilled fruit and sauce together adding 1 inch banana chunks.

pineapple, peaches, pear, bananas, mandarin oranges, sugar, lemon, orange, pineapple juice, cornstarch, lemon rind, orange rind

Taken from www.food.com/recipe/tangy-fruit-salad-43774 (may not work)