Instructions: Put sugar, salt, dry mustard and cornstarch in small saucepan. Add pineapple juice, oil and vinegar and stir to blend thoroughly. Cook over medium heat, stirring constantly with whisk or spoon.

In a couple of minutes, dressing will become slightly thickened. Watch carefully: As soon as mixture thickens and changes from cloudy to translucent, remove from heat. If overcooked, mixture will separate and become lumpy. Cool completely before using.

This recipe yields 1 1/4 cups.

Comments: This is very good on sliced or cubed tropical fruits such as mangoes or pineapples, or even on pears. It only takes a couple of minutes, but you do have to be careful not to overcook it, so dont answer the telephone while youre making it.

Yield: 1 1/4 cups

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