Fruit Basket Salad

Yield: 12 Servings

Reorder No.	Description	Amount
329193	GFS Pineapple Chunks, in juice	20 oz.
198005	Markon Oranges, sectioned	1 cup
108642	GFS Sugar	1/2 cup
108413	Corn Starch	2 Tbsp.
311227	GFS Lemon Juice	2 Tbsp.
514195	Trade East Pumpkin Pie Spice	1 tsp.
596914	Markon Red Grapes	2 cups
200565	GFS Cantaloupe	2 cups
212768	Markon Strawberries	2 cups

Preparation Instruction

Wash Hands. Combine pineapple (including juice), oranges and sugar in a small bowl. Cover and refrigerate a minimum of 8 hours. Drain juice from pineapple and oranges and add water (if necessary) to make 1 cup; reserve drained fruit. Add corn starch and lemon juice; transfer to a small saucepan. Heat to boiling over medium-high heat, stirring constantly until thickened. Blend in Trade East Pumpkin Pie Spice. Cool. Combine fresh fruit, reserved fruit and spiced syrup. Gently toss. Chill 30 minutes or until serving time.