1 pint strawberries, hulled
1 tablespoon cornstarch
1 juice of 1/2 lemon
1/2 cup granulated sugar
Place strawberries in blender with lemon juice and 1/4 cup water. Thawed unsweetened strawberries could be substituted. Blend until smooth.
Press through fine strainer into medium-sized saucepan. (Sauce foams as it cooks, so you will need the extra space). Add sugar to mixture; bring to a boil. Lower heat; simmer 5 minutes.
Mix cornstarch with 1 tablespoon water; stir into mixture 1 to 2 minutes or until thickened. Remove from heat. Cool and chill.
Just before serving, peel kiwis and bananas.
Place several tablespoons for strawberry mixture in corner of each dessert plate. Slice 1 kiwi and half a banana into overlapping semicircles around each pool of sauce.
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