Crunchy Three-Apple Salad
1 cup canned pineapple tidbits in juice
2 medium Washington Gala apples, cored and diced
1 medium Washington Red Delicious apple, cored and diced
1 medium Washington Granny Smith apple, cored and diced
2-3 tablespoons lemon juice
4 ounces cream cheese, softened
1 cup whipped topping
1/2 cup coarsely chopped pecans
1 cup miniature marshmallows
1. Drain pineapple in a small colander, reserving the juice. Sprinkle
apples with lemon juice to preserve color.
2. Place cream cheese in a bowl and whisk in reserved pineapple juice
until smooth. Stir in whipped topping. Gently mix in pineapple, apples,
pecans and marshmallows. Cover and refrigerate until ready to serve.
Makes 12 servings.
BOUNTY FRESH/LEGEND PRODUCE
Cantaloupe, Pineapple and
1 large ripe mango, finely diced
1/2 small red onion, finely diced
1 medium jalapeño pepper, minced
1/2 cup minced cantaloupe
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
1 teaspoon honey
1 teaspoon kosher salt
1 large pineapple, peeled, cored and cut in thin rings
1 cup watercress
1. In a medium stainless-steel bowl, combine mango, onion, jalapeño,
cantaloupe, cilantro, parsley, lemon juice, olive oil, garlic, honey and salt.
Mix well and cover. Set aside for 1 hour to let the flavors blend.
2. Arrange 3 pineapple rings on each plate. Top with watercress and
fruit salsa. Makes 4 servings.
Chef’s tip: To make this salad a little more dynamic, grill the pineapple
and serve it warm with chilled salsa.
Recipe created by Chef Allen Susser.