Festive Fruit Salad
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This salad is very colorful and the pecans add a delightful crunch.
1 can (20 ounces) pineapple chunks
1/2 cup sugar
3 tablespoons all-purpose flour
1 egg, lightly beaten
2 cans (11 ounces each) mandarin oranges, drained
1 can (20 ounces) pears, drained and chopped
3 kiwifruit, peeled and sliced
2 large unpeeled apples, chopped
1 cup pecan halves
Drain pineapple, reserving juice. Set pineapple aside. Pour juice into a small saucepan; add sugar and flour. Bring to a boil. Quickly stir in egg; cook until thickened. Remove from the heat; cool. Refrigerate. In a large bowl, combine pineapple, oranges, pears, kiwi, apples and pecans. Pour dressing over and blend well. Cover and chill for one hour. Serves 12-16.