Drain pineapple - save the juice (I pour it into a 2-cup measure). Add enough orange juice to make 1-1/2 cups. Whisk the pudding mix into the orange juice in a small saucepan. Cook over medium heat, stirring until it thickens (about 10 minutes).

Cool completely before adding to fruit. This can be made ahead of time until you want to make your fruit salad -- this recipe makes enough glaze to cover 5-6 cups of fruit of your choice. My favorites: halved grapes, quartered strawberries, sliced bananas (glaze keeps them from turning brown!), mandarin orange segments, fresh blueberries and pineapple tidbits.

The glaze will keep in the fridge for a week -- leftover glazed fruit salad will last in the fridge two to three days.