Four Fruit Compote

Drain pineapple chunks, reserving ¾ cup juice.

In a saucepan combine sugar and cornstarch.

Add reserved pineapple juice, lemon juice, and orange juice.

Cook and stir over medium heat until thick and bubbly.

Cook one minute longer.

Remove from heat and set aside.

In a bowl combine pineapple chunks, mandarin oranges, apples, bananas, and grapes.

Pour warm sauce over the fruit.

Stir gently to coat.

Cover and refrigerate.