1. Reserve 1/2 cup orange punch in a small cup. Pour remaining punch in a large saucepan. Add cloves and cinnamon. Heat to boiling; reduce heat; simmer 5 minutes. 2. Blend cornstarch into reserved punch to make a smooth paste. Stir into hot punch mixture. Cook, stirring constantly, until mixture thickens and bubbles 1 minute. Remove from heat; stir in lemon juice. Pour into a large bowl; chill completely. Remove spices with a slotted spoon. 3. Just before serving, pour liquid into a large glass bowl; fold in strawberries, bananas, and grapes. Ladle into small bowls or cups. Garnish with fresh mint, if you wish. Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Dec 9, 1997
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