Drain the juice from the canned pineapple into a 2-quart saucepan.

Heat the pineapple juice until it is warm.

Whisk in the vinegar or lemon juice and cornstarch into the warm juice until the mixture is smooth and very thick, resembling pudding.

Remove the saucepan from the heat and let the mixture cool completely.

Cut the bananas, seedless grapes, apples, oranges, and other desired fruits into bite-sized pieces.

Place the cut fruit into a large serving bowl or container.

Add the miniature marshmallows to the fruit in the bowl.

Gently fold in the whipped cream or Cold Whip, ensuring that the fruit and marshmallows are evenly coated.

Cover the salad and chill in the refrigerator until serving time.

If desired, coat the apple and banana pieces with a little lemon juice to prevent them from browning.