1 can(s)(20 ounce) pineapple chunks (drain and reserve juice)
3/4 cpineapple juice (reserved from above)
1/3 corange juice
1 Tbsplemon juice
3-4unpeeled apples, chopped
1 can(s)(11 ounce) mandarin oranges, drained or a regular orange (1-2) cut-up
How to Make Four-Fruit Compote
- Drain pineapple, reserving liquid. In a saucepan, combine the sugar and cornstarch. Then add pineapple liquid, and juices.
- Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from heat.
- In a bowl, combine:
pineapple chunks, chopped apples, banana slices and oranges.
- Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.