Tuesday, October 8, 2013

Apple Pineapple Salad




Today's recipe is a fresh tasting fruit salad that we have often enjoyed at our extended family gatherings. It goes amazingly well with a turkey and/or ham dinner. You can prepare this the night before the dinner or in the morning of and it keeps well for days.

Ingredients:
  • 6 - 8 apples
  • 1 14oz can pineapple tidbits
  • 2 cups pineapple or pineapple/orange juice
  • 1/2 cup sugar
  • 3 Tbsp cornstarch
Method:
  1. Pour pineapple tidbits, along with the juice, into a large bowl.
  2. Peel and chop apples into tidbit size, adding to the pineapple tidbits as you chop. Stir in between to allow pineapple juice to coat apples. The juice will keep the apples from going brown.
  3. In a small pot, bring 1 cup pineapple juice to boil. In the meantime, shake sugar, cornstarch and 1 cup juice in a tightly covered container, then add to boiling juice, stirring until thick and smooth. Allow to cool.
  4. Pour chopped fruit through colander, then mix with sauce. Chill to serve.

 
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17 comments:

  1. ...hi.
    es ist wunderschön und lecker was du uns zeigst.Ich bin in Urlaub an Nordsee und schicke dir dicke küßchen.Luciene.

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    1. Vielen Dank! Geniessen Sie, Ihren Urlaub!

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  2. I know I could just ask you this...but since I'm here... Have you ever done this with fresh pineapple? I bought a container of sliced pineapple yesterday and only need part of it. I'd like to try this salad with the rest. It looks great!

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    Replies
    1. You could try it with fresh . . . I think I may have at one time . . . but I would not want you to judge it on only fresh pineapple. You'd have to really love pineapple! The canned pineapple is very mild and not overpowering in the salad...with just a hint added to the main flavor of fresh apples. I hope that makes sense. Let me know how it turns out.

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  3. You told us about this salad not long ago and it looks so good....a must try. I'n thinking I'll add it to our thanksgiving menu.

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  4. I love fruit salads, I'm going to my kitchen right now to make it so we can have it chilled for lunch !

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  5. why do you strain the fruit? or could you add the strained juice to the sauce?

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    Replies
    1. It makes it too runny to have the liquid in there. I suppose you could strain it before cooking the sauce and use it in there. I strain it and drink it. =)

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    2. Ok.. I made this and we had it for lunch !! I strained the pineapple after stirring in the apples .. and added it to the liquid for the sauce. It was a very delicious salad. My husband who does not care for fruit salads loved this one and reached for seconds! thanks, Anneliese !

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  6. I've been a silent lurker for a long time, and oh how I love your recipes. I'm also a diabetic and try to avoid adding sugar wherever I can. This recipe calls for juice that I'm sure is already plenty sweet, so do you think I could get away with eliminating the 1/2 cup of sugar?

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    Replies
    1. One thing to take into consideration is that this is a large salad, great for gatherings and you may not want to adjust it too much when serving a group, where one or two are diabetic. I would suggest trying it with 1/4 cup sugar or with splenda. No sugar would make it sour in my opinion. Having said that, you may have adjusted to a less sweet diet and like it.

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  7. i wonder what fruit i could use to replace pineapple in this recipe? we are both allergic to pineapple.

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    Replies
    1. You could use another kind of fruit such as canned orange segments or fruit cocktail, but I'm not sure if the apples would stay as white. You may need to soak them in lemon juice first. I'm assuming you would not cook the glaze with pineapple juice . . . maybe orange juice?
      My mom gets canker sores from fresh pineapples but canned pineapple is okay.

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  8. This looks soooo good! I love fruit salads and often do an apple one to accompany a breakfast stratta. I will be making this one for sure.

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  9. I am sure you could use canned peaches.

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  10. I made this last night for my family. Since there are only three of us at home now, I cut the recipe in half. I used pineapple/orange juice for the sauce. It was wonderful! We all liked it. It was a good side dish to serve with the tacos we had for supper.

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  11. A lovely lady provided this salad for my family after my grandfather died. It was so delicious that I requested the recipe and have been making it ever since. I do add grapes to it just to give it some color, and I serve it for lunch sometimes on lettuce with a bit of chicken on the side. Delicious!

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