Creamy Fruit Salad

Ingredients:

Sauce:
2 TBSP flour
1/2 cup of sugar
1 egg
1 cup of pineapple juice (use from can of pineapples)

1. Combine flour and sugar in a medium sauce pan. With a wire whisk stir in pineapple juice and egg. This will help it from forming clumps.
2. Cook over meduim heat until it thickens and boils.
3. Cool to room temperature.

Fruit:
2 cups of graps
2 bananas, sliced
1 can of pineapple chunks or tidbits,
1 can of fruit cocktail, drained (I used the very cherry mixed, since it already had a lot of pineapple)
1 can of mandarin oranges, dained
2 tsp lemon juice.

4. Put fruit together in a medium bowl and toss with lemon juice. This will help your bananas from going brown, so focus on getting them a light coating.

5. Pour sauce over fruit and stir. Refridgerate about 2 hours before serving.


Review:
This was super easy, and it tasted really good. We keep the canned fruit around and we usually have bananas and grapes, so I really just thought, 'oh I have everything, let's make this' and it turned out perfect.

It was a little sweet to serve for dinner if you were having something sweet. We had potatoes and pork chops, so it worked. It would make a good dessert, or fruit topping for cake.