Apple Fruit Salad Recipe

1 1 1
Apple Fruit Salad Recipe
Apple Fruit Salad Recipe photo by Taste of Home
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Apple Fruit Salad Recipe

Read Reviews
1 1 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 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

Directions

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 and refrigerate until chilled. Serve with a slotted spoon. Yield: 8 servings.
Originally published as Fruity Apple Salad in Country Extra January 2006, p51

Nutritional Facts

3/4 cup: 172 calories, 4g fat (1g saturated fat), 28mg cholesterol, 59mg sodium, 34g carbohydrate (28g sugars, 3g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. In a large bowl, combine the apples, bananas, celery, grapes, pineapple and cashews. Drizzle with dressing and toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon. Yield: 8 servings.
Originally published as Fruity Apple Salad in Country Extra January 2006, p51

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MY REVIEW
sherryelaine6 User ID: 1839464 160254
Reviewed May. 10, 2014

"This was not good. The sauce looked gross and tasted average. Will not make this again."

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