LOIS’S FRUIT SALAD

by Lois Schwartz of the Olympic Snowbirds

Bananas
Grapes

Apples
Pineapple chunks (reserve juice)

Mandarin Oranges slices (drained)

Dressing:

Juice from the pineapple
2 eggs, lightly beaten

¾ cup granulated sugar
2 tablespoons cornstarch

Directions:

Combine the sugar & corn starch & whisk until blended, then gradually blend in the pineapple juice & beaten eggs. Cook ‘till thickened. Cool & then pour over chilled fruit & serve. Other fresh or canned fruit can also be used.