- 2 teaspoons cornstarch
- 1/2 teaspoon ground ginger
- 2 tablespoons sugar
- 1 cup pineapple juice
- 1 cup blueberries
- 1 cup fresh strawberries
- 1 cup fresh peaches slices
- 1 cup fresh pineapple chunks
- mint leaves for garnish
Combine cornstarch, ginger and sugar.
Add pineapple juice, stirring until smooth.
Over medium heat bring sauce to a boil.
Remove from heat and cool.
Toss fruit together in a bowl.
Pour cooled dressing over fruit, gently toss to coat.
Store in refrigerator up to 8 hours.
Serve in individual serving dishes.
Garnish with mint leaves.