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The late Mr. O-P was New Jersey born and bred. In New Jersey, his friends and family referred to this as “fruit cup.” Here in the heartland, we call it “fruit salad.” Whatever way that you refer to it in your part of the world, this is my absolute favorite combination of fruits. It has no added sweeteners, is best when served one or two days after you make it (What could be more convenient than that?), and is always welcome. It contains a unique blend of fruits, both fresh and dried, as well as crunchy, toasted walnut halves.
This salad features something a little different in the pink pineapple. I like using pink pineapple because all of the colors blend so well. It’s not particularly easy to find, so feel free to substitute yellow for that little splash of sunshine. Serve it topped with flaked coconut, a sprig of fresh mint, or, if serving it after a meal, with a pungent wedge of Stilton on the side.
1 Melissa’s Pinkglow pineapple, peeled, cored, and cubed
1 c. Melissa’s red Muscato grapes, cut in half
1 15-oz. can Bing cherries, drained
¼ c. golden raisins
1 c. walnut halves, toasted
Toss all ingredients together in a large bowl. Cover and refrigerate overnight, or up to three days. Serve topped with shredded coconut, mint leaves, or a dollop of whipped cream.
i would love to try that pink pineapple! A really yummy fruit salad!
ReplyDeleteYou could make a fruit salad for me anyway. It looks absolutely delicious and the pink pineapple is new to me. I am from New Jersey and we call it fruit salad. We do call it fruit cup in restaurants when it's an appetizer.
ReplyDeleteLove the addition of the pink pineapple and the walnuts. I forget about using walnuts until I see them added to a recipe like yours. Looks wonderful!
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