Soak prunes, cherries and peaches in water for a few hours.

In a saucepan, boil dried fruit with the same water it was soaked in and pineapple flesh, until the pineapple is tender, about 25-30 minutes. Add more water if needed to equal 2 cups.  Most of the liquid will have evaporated after it is cooked.

In a large pot, boil blue corn, quince, pineapple rind, spices and water until the liquid becomes very dark, about 40 minutes.

Strain liquid and add sugar. Return to the pot and add the boiled fruit. Bring back to the boil.

In a small bowl, combine potato starch with 1 cup water and whisk well. Add this to the boiling liquid and stir well. The pudding will thicken immediately. Reduce heat to medium and cook for about 5 minutes, stirring frequently.

Add lime juice and stir to combine.

Chill.

Serve, garnished with ground cinnamon.