1 (20) Ounce can of Pineapple chunks (drain and keep the juice)
1 (28) ounce can of fruit cocktail (drain well)
1 (28) ounce can of pears (drain well)
1 (28) ounce can of sliced peaches (drain well)
1 cup of whipping cream (whipped)
optional fruits, sliced banana, grapes, pomegranate seeds, fresh orange slices
1 cup sugar
1 tablespoon flour
1 cup of the drained pineapple juice
Several hours prior to making the salad use a large strainer, strain the pineapple juice and set this aside. (You will use this for the base of the dressing.)
Open the remaining fruit and strain all the fruit well, sit on the counter and stir often to help drain the juice. You may want to use paper towels and pat the fruit to help remove some of the juice on the fruit. Add the drained fruit into a large bowl.
In a small saucepan, add the sugar, flour and the eggs and whisk this together in the saucepan. Add the pineapple juice and continue to whisk this over low heat until thickened.
Set aside and allow to cool completely. Whip the cream then fold in the cooled dressing.
Fold in the pineapple dressing. You can top the salad just prior to serving with sliced banana's. Serve along with pomegranate seeds.