This wonderfully refreshing, ‘fruity’ salad can actually be made a day ahead, and kept overnight in the fridge—ideal to serve along with birthday eats or to add color and flavor at a luncheon. This recipe actually comes from my American ‘Mom”, Happy Hopkins. I have modified it a little to suit special food needs.
Ingredients
- 3 cups diced apples
- 2 cups chopped celery
- 1 20 oz can diced pineapple (drained and liquid reserved)
- 10 cherries. cut into half, seeds removed (to add just before serving)
- 1 cup pineapple liquid reserved from can
- 1/4 cup water
- 1/4 cup sugar
- 1 Tablespoon corn-starch
- 1/4 teaspoon ground cardamom.
Method
- Combine sugar, corn-starch, cardamom and water in saucepan, and stir to blend.
- Over low heat, stir mixture. gradually adding pineapple liquid, until mixture is thick and clear.let sauce cool.
- Combine apple, celery and pineapple in a bowl and pour cool sauce over them.
- Refrigerate overnight.
- Decorate with cherry halves and serve.
- Variation: Use chopped dates to mix in and also for decoration, instead of cherries.
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Fact File One apple has more fiber than a serving of oatmeal. A medium apple has nearly 160 g of potassium, like oranges and bananas. Researchers in the UK say that kids who are big apple eaters have better lung function and are at a lower risk of asthma. An apple a day just might keep the doctor away! Some fruits such as pineapples (along with papayas and mangoes) contain certain protein breaking enzymes which can attack the mast cells which are part of the body’s immune system. Nutritionists recommend that these fruits should not be eaten on an empty stomach. Canned pineapple is generally safe as the heat used in canning destroys this enzyme. Use caution when introducing a never-before-tried fruit. |
Can't Believe It's Allergy Free! 
Excellent blog. Recipes are unique and mouthwatering. The addition of the “Fact File” to all the recipes is very informative. Good work. I hope to see many more such delicious recipes sprouting up here 🙂