Begin by draining the canned pineapple and reserving the juice. In a large mixing bowl, combine the pineapple, sliced bananas, halved grapes, segmented oranges, and chopped apples.

In a medium saucepan over medium heat, whisk together sugar and cornstarch. Gradually incorporate the reserved pineapple juice, orange juice, and lemon juice. Cook until thickened, about 2 minutes.

Pour the dressing over the mixed fruits and gently stir to coat all the fruit evenly.

Cover the bowl and refrigerate for at least one hour to allow flavors to meld.

Before serving, gently toss the salad and let it sit at room temperature for 10 minutes.