Print Options

Back to Apple Fruit Salad >

Include these items:

Select reviews >

Taste of Home Logo

Apple Fruit Salad

 Apple Fruit Salad
Lots of apples are grown in southern Illinois, and this is one of my favorite ways to use them. I like Golden Delicious, or a combination of Golden and Red Delicious for pretty color, but you can use whatever type of apple you prefer. The cooked dressing gives the salad an old-fashioned feel.
8 ServingsPrep: 40 min. + chilling


  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 2/3 cup water
  • 1 egg, lightly beaten
  • 1 teaspoon white vinegar
  • 1-1/2 teaspoons butter
  • 3 medium apples, diced
  • 2 medium firm bananas, sliced
  • 1/3 cup diced celery
  • 1/2 cup seedless red grapes, halved
  • 1/2 cup fresh pineapple chunks
  • 1/3 cup chopped cashews


  • For dressing, in a small saucepan, combine the sugars, flour and
  • water until blended. Bring to a boil over medium heat; cook and stir
  • for 2 minutes or until thickened. Remove from the heat.
  • Stir a small amount into the egg; return all to the pan. Cook and
  • stir until mixture reaches 160° and coats the back of a metal
  • spoon. Remove from the heat; gently stir in vinegar and butter. Cool
  • completely.
  • In a large bowl, combine the apples, bananas, celery, grapes,
  • pineapple and cashews. Drizzle with dressing and toss to coat. Cover

2 of 2

Apple Fruit Salad (continued)

Directions (continued)

  • and refrigerate until chilled. Serve with a slotted spoon. Yield: 8
  • servings.
Nutritional Facts: 1 serving (3/4 cup) equals 172 calories, 4 g fat (1 g saturated fat), 28 mg cholesterol, 59 mg sodium, 34 g carbohydrate, 3 g fiber, 2 g protein.