Apple Pineapple Salad Recipe

5 5 7
Apple Pineapple Salad Recipe
Apple Pineapple Salad Recipe photo by Taste of Home
Publisher Photo

Apple Pineapple Salad Recipe

Read Reviews
5 5 7
Publisher Photo
"I came up with the recipe for this fun fruit salad several years ago," shares Jessie Craven of Odessa, Missouri. "It's a refreshing change of pace for me and my husband, who's diabetic.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min. + cooling

Ingredients

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1/4 cup reduced-fat margarine
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Artificial sweetener equivalent to 2 tablespoons sugar
  • 3 cups chopped unpeeled red apples
  • 2 cups green grapes
  • 2 teaspoon poppy seeds
  • 3/4 cup chopped pecans, toasted

Directions

Drain pineapple juice into a saucepan. Add margarine and lemon juice; cook over medium heat until margarine is melted. In a small bowl, combine cornstarch and water until smooth; stir into juice mixture. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sweetener. Cool to room temperature, about 30 minutes. In a large bowl, combine pineapple, apples, grapes and poppy seeds. Add the dressing; toss to coat Cover and chill for at least 1 hour. Just before serving, gently toss in pecans. Yield: 16 servings.
Originally published as Apple Pineapple Salad in Taste of Home October/November 1997, p17

Nutritional Facts

1/2 cup: 105 calories, 6g fat (0 saturated fat), 0 cholesterol, 34mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1 fat.

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1/4 cup reduced-fat margarine
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Artificial sweetener equivalent to 2 tablespoons sugar
  • 3 cups chopped unpeeled red apples
  • 2 cups green grapes
  • 2 teaspoon poppy seeds
  • 3/4 cup chopped pecans, toasted
  1. Drain pineapple juice into a saucepan. Add margarine and lemon juice; cook over medium heat until margarine is melted. In a small bowl, combine cornstarch and water until smooth; stir into juice mixture. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sweetener. Cool to room temperature, about 30 minutes. In a large bowl, combine pineapple, apples, grapes and poppy seeds. Add the dressing; toss to coat Cover and chill for at least 1 hour. Just before serving, gently toss in pecans. Yield: 16 servings.
Originally published as Apple Pineapple Salad in Taste of Home October/November 1997, p17

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Reviews forApple Pineapple Salad

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tmfeasel User ID: 3093969 47966
Reviewed Jan. 1, 2013

"My daughter makes this so delicious"

MY REVIEW
julieanne22 User ID: 1995874 43565
Reviewed Aug. 7, 2012

"Deee-lish! And I love the fact that this is a fruit salad I can make all year long. The apples stay beautiful."

MY REVIEW
bphillips355 User ID: 5545065 77721
Reviewed Nov. 30, 2010

"I can't count how many times I've made this salad to take to potlucks; always a hit. For me the pecans give it that little extra something that other fruit salads don't have."

MY REVIEW
[email protected] User ID: 1202636 20226
Reviewed Nov. 17, 2010

"Very easy to make. Works well at potlucks or just about any meal."

MY REVIEW
bluebowtye User ID: 119707 24407
Reviewed Feb. 9, 2010

"This is a very yummy fall salad. Since you have to cook the dressing it takes a little extra time but the flavors really blend nicely."

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