1/4 cup Water (plus 1 teaspoon)
1 tablespoon Cornstarch
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 of strawberry mixture in corner of each dessert plate. Slice 1 baby kiwi and half a banana into overlapping semicircles around each pool of sauce. (If you have any strawberry mixture left over, it's delicious on ice cream).