Blend: 1/2 cup syrup from pineapple 1/4 cup water 2 level tablespoons cornstarch
Cook over low heat until clear and thickened.
Stir In: 1 beaten egg dash salt
Heat mixture and then cool to room temperature.
Pour over fruit; toss lightly. Chill overnight.
Fold In: 3 sliced bananas 1 cup heavy whipping cream, whipped
Drain fruit really well. Let sit in strainer for 5 minutes and use a bowl underneath to catch the pineapple juice to use in the salad.
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