A beautiful side dish, this compote spotlights bananas, apples, oranges and pineapple. I like that it can be made at any time of the year. I'm sure you'll get as many smiles as I do when I bring out this refreshing salad. —Donna Long, Searcy, Arkansas
Drain pineapple, reserving 3/4 cup juice. In a large saucepan, combine sugar and cornstarch. Whisk in the orange, lemon and pineapple juices until smooth. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside.
In a large bowl, combine the fruits. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate until chilled, about 1 hour.