With apples, oranges, bananas and pineapples. Note the two suggested glaze methods, too; you can use either one, but if you’re looking to re-create a specific experience, consider which method the person who prepared the original salad was likely to have used.
From the box of C.C. from Ceres, California.
Fruit Salad and Glaze
1/2 c. sugar
2 Tablespoons cornstarch
pineapple chunks (canned)
There are two methods you could use here. The modern method is to stir the glaze ingredients together in a pan over medium-high heat, cooking until they reach the right consistency; then cool completely and pour over the fruit. This makes a thicker, almost tart-like glaze.
The older method (from around the 1940s) is to combine the cornstarch, salt and sugar, then slowly pour very hot pineapple juice over them while stirring. This makes a looser glaze, almost like a heavy syrup.