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
pineapple juice
1/2 c. sugar
salt
2 Tablespoons cornstarch
Fruit, fresh:
banana
apples
oranges
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.