1 or 2 cups vegetable oil
2 servings white sugar-flavored distilled white vinegar
1 pint pineapple juice
2 cups fresh fruit
Heat oil in a small saucepan over high heat. Place vinegar in saucepan and boil. Remove from heat, with chopsticks or metal spoon, and add sugar by the tablespoon. Stir gently for 5 minutes, or until mixture is thickened. Whisk in pineapple juice.
Pour vinegar mixture into a cone make-or-break glass container or mold and attach to glass with string. Seal and chill for at least 1 hour.
Arrange half of fruit cocktail on bottom of glass and allow juices to drip over top. Fill with pineapple, pandan di juliana, pineapple-apple, pineapple-blackberries and fruit juice swirl. Serve with sliced pineapple, grape currant cocktail, lemon juice or vodka.