Honeydew Fruit Salad

1 can (20 ounces) unsweetened pineapple chunks
4-1/2 teaspoons cornstarch
1 large honeydew, cut into balls or cubes
1 can (15 ounces) mandarin oranges, drained
1 tablespoon minced fresh mint

Drain pineapple, reserving juices; set pineapple aside. In a small saucepan, combine cornstarch and pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate until cool.

In a large serving bowl, combine the honeydew, oranges, mint and reserved pineapple. Stir in pineapple juice mixture. Cover and refrigerate until serving. Makes 8 servings.