Drain the canned pineapple. Save 3/4 cup of the juice. If you don't have quite enough juice to make 3/4 cup, just add water or apple juice to make desired amount.

In a sauce pan over medium heat, mix the pineapple juice, sugar and cornstarch.

Stir in the orange juice and lemon juice.

Cook until thick and bubbly - stirring often.

Remove from heat and set aside.

In a medium bowl, mix together the pineapple chunks, oranges, apples chunks and banana slices. Pour the warm sauce over the fruit. Stir gently to coat.

Cover and refrigerate for at least 3 hours.

Serve chilled.


A very special breakfast fruit salad. Not a fruit soup as some compotes are.

Mr Breakfast would like to thank DixieChick for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 2 votes.

From Vickie R.

Rating (out of 5):

Good mix of flavors. We used fresh orange segments instead of the canned ones. Came out great.

Comment submitted: 10/4/2013 (#16705)



From Adora (Team Breakfast Member)

Rating (out of 5):

Made this last Sunday for a potluck brunch and my friends gobbled it down with smiles on their faces and complements for the chef (me!) so I just want to say thanks!

Comment submitted: 7/31/2013 (#16219)

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