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Fruit Pizza
September 26, 2003

This is such a great recipe - and an even better crowd pleaser! I've been making Fruit Pizza similar to this for about 15 years now, and each time I know it will be enjoyed by everyone. You can make it year-round, and vary the fruits depending on the season. I've found that canned sliced pineapple (drained), canned sliced peaches, bananas, strawberries and kiwi are a great combination. The key to keeping the fruit fresh (especially the bananas) is to pour a lemon sauce all over the top after you've assembled everything. This "sets" the fruit and keeps things fresh. The sauce is the pineapple juice, 1/3 cup real lemon juice, and 1/4 cup sugar. Heat and stir until this boils, then slowly stir in cornstarch (that's been dissolved in a little cold water). Cool completely. In fact, if you make this first, it will be cooled by the time you're ready for it. You want the consistency of this syrup to be sorta thick like kayro syrup. Pour over fruit and then refrigerate a couple of hours. Also, the Fruit Pizza does well made in a rectangle pan, too. It's easier to serve, and can be made to be as attractive as a round pizza is! Either way, it's a great treat for everyone you serve it to!

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