fruit salad dressing

This is a stand by recipe for fruit salad; my contribution to any get-together which involves eating. I found it in an old Lutheran cookbook.

3 tablespoons all-purpose flour
2 cans (6 oz. each) pineapple juice
1 can (6 oz.) frozen orange juice concentrate, thawed
1/2 to 1 cup sugar
1/4 cup honey
1/4 cup lemon juice

In a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit. Leftover dressing may be refrigerated for up to 1 week.