Drain pineapple, reserving juice. In a small bowl, combine the
pineapple, banana and grapes; set aside. In a small saucepan,
combine the sugar, cornstarch and reserved pineapple juice. Bring to
a boil. Reduce heat; cook and stir for 2-3 minutes or until thickened.
Remove from heat; stir in preserves and lemon juice. Cool completely.
Pour over fruit and toss gently to coat.
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