2–15 ounce cans tropical fruit, drained
1–14.5 ounce can peach slices, drained
1–15.25 ounce can pineapple tidbits, drained and juice saved for sauce
1–11 ounce can mandarin oranges, drained
2 apples, cored and cut into bite-size pieces
2 bananas, sliced
1 cup pecans, rough chopped
1/2 cup orange juice, frozen concentrate
1/3 cup pineapple juice, from canned pineapple tidbits
1 teaspoon lemon juice
1/4 cup water
1/4 cup sugar
2 tablespoons cornstarch
For sauce, add all ingredients into a microwave-safe bowl and cook on high, stirring every minute or two until sauce is thickened. Set aside to cool. Add all of salad ingredients into a large bowl and toss with cooled sauce. Cover and place in the refrigerator to chill. Serve and keep refrigerated.
I peel one of the apples so the salad is not quite as crisp (the unpeeled apple adds color) and I cut the peach slices in half. Place hot sauce in another bowl and put it in the freezer to cool faster.
- Prep Time: 20 minutes