1 (20 ounce) can pineapple chunks, undrained
1/4 cup sugar
1/4 cup butter or margarine
l Tablespoon lemon juice
2 Tablespoon cornstarch
2 Tablespoon cold water
l cup mayonnaise
8 cups unpeeled, chopped McIntosh or other tart apples (about 6 large)
2 cups seedless green grapes
l 2 teaspoon poppy seeds
l-l/2 cups coarsely chopped pecans, toasted
Drain pineapple chunks, reserving juice; set pineapple aside.
Combine pineapple juice, sugar, butter, and lemon juice in a small
saucepan; cook over medium heat, stirring constantly, until mixture
comes to a boil.
Combine cornstarch and water; stir well.
Stir cornstarch mixture into juice mixture.
Cook over medium heat, stirring
constantly, until mixture is thickened and bubbly.
Remove from heat; cover and chill. Stir in mayonnaise.
Combine reserved pineapple chunks, apples, grapes, and poppy seeds in a
large bowl; toss well.
Pour mayonnaise mixture over fruit mixture; toss well.
Cover and chill thoroughly.
Stir in pecans just before serving.
Yield: l2 - 16 servings.