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August 2, 2011
Fruit Salad with Pineapple
Memorable Salads
Prep time:
14 minutescooking time:
6 to 7 minutes“Because all my aunts liked this salad, each one had a copy of Grandma's recipe.”
Ingredients
Serves 8
- 3/4 cup pineapple juice
- 1/4 cup granulated sugar
- 1/4 cup water
- 3 tablespoons cornstarch
- 2 egg yolks
- 2 tablespoons white vinegar
- 3 apples, thinly sliced
- 1 (15 1/4-ounce) can pineapple chunks
- 1 1/4 cups white grapes
- 1/2 cup diced dried apricots
- 1/2 cup chopped walnuts
- 1/2 cup shredded sharp Cheddar cheese
- 1/3 cup shredded unsweetened coconut
Directions
1
For salad dressing, combine pineapple juice and granulated sugar in a medium saucepan. Cook over medium heat, stirring continually, until sugar is dissolved, about 4 minutes.
2
Combine water and cornstarch in a small bowl and mix until smooth. Stir in egg yolks and vinegar. Add to pineapple juice mixture and mix well. Cook until thickened, about 2 to 3 minutes. Remove from heat. Let stand to cool.
3
For the fruit salad, combine the apples, drained pineapple, grapes, apricots and walnuts in a large bowl and mix well.
4
Pour the salad dressing over the fruit salad and toss to coat. Sprinkle with Cheddar and coconut. Serve immediately or chill for up to 2 days.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
Grandma loved the taste of fresh pineapple. Here's her way of cutting and coring a pineapple: She cut off and discarded the crown and bottom first. Then she sliced off the peel and cut out the eyes. She cut the pineapple into quarters lengthwise and cut off and discarded the tip of each wedge, which was part of the pineapple's core. Then she cut the pineapple into chunks.
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