This Apple Salad is a refreshing and sweet dish that combines the tropical tang of pineapple with the crisp bite of apples and the juicy burst of grapes. Originating from American kitchens where fruit salads became a staple in the 20th century, this recipe stands out with its creamy pineapple dressing, rich in butter and lemon juice. It's perfect for gatherings, potlucks, or holiday meals. Prepared a day in advance, the flavors meld beautifully, creating a dish that’s nostalgic, flavorful, and irresistibly creamy.
Ingredients
- 20 oz pineapple chunks (drained, reserve juice and set chunks aside)
- ¼ cup butter
- ½ cup sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 1 cup pineapple juice (from reserved juice)
- 1 cup mayonnaise
- 2 quarts apples (chopped , Jonathan or McIntosh, skins left on)
- 2 cups green seedless grapes (halved)
- 1¼ cups pecans (toasted )
- 1 cup celery (chopped )
- ½ cup fresh parsley
Instructions
Step 1: Prepare Dressing
- In a small saucepan, combine reserved pineapple juice, butter, sugar, and lemon juice.
- Bring to a boil over medium heat.
Step 2: Thicken Dressing
- In a small bowl, mix cornstarch with a bit of water (or pineapple juice) to make a smooth slurry.
- Add to the boiling mixture.
- Stir and cook until thickened and smooth.
Step 3: Chill Dressing
- Remove from heat and cool until mixture is thickened.
- Chill thoroughly.
- Whisk in mayonnaise. (Can be done a day before.)
Step 4: Assemble Salad
- Slice pineapple chunks.
- In a large bowl, combine apples, grapes, pecans, celery, and parsley.
- Toss well.
Step 5: Finish and Serve
- Mix in chilled dressing and serve cold.
Tips
- Substitute Greek yogurt for part of the mayonnaise to lighten the dressing.
- Add diced pears for extra sweetness and texture.
- Replace pecans with walnuts, almonds, or toasted sunflower seeds for a nut-free option.
- Add dried cranberries or raisins for a more festive holiday feel.
- For extra crunch, mix in chopped jicama or water chestnuts.
- Use honeycrisp apples for a sweeter, crisper salad.
- Add a pinch of cinnamon or nutmeg to the dressing for warmth.
- Fold in mini marshmallows for a more vintage “ambrosia-style” salad.
- Make it savory-leaning by adding thinly sliced green onions.
Nutrition
Calories: 315kcalCarbohydrates: 34gProtein: 3gFat: 20gSaturated Fat: 4.5gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 135mgPotassium: 260mgFiber: 3.5gSugar: 27gVitamin A: 320IUVitamin C: 7mgCalcium: 35mgIron: 0.6mg
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