“A sweet, crunchy, almost candy-like apple salad. For added flavor, use 2 green and 2 red apples!” - by Kelly Fredrick
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- In a medium saucepan, stir together the flour, sugar, tapioca, vinegar, and the reserved pineapple juice. Cook over medium heat, stirring constantly, until thick. Remove from heat and chill.
- In a large bowl, combine the pineapple, apples, peanuts, and chilled tapioca mixture. Fold in the whipped topping and chill for at least 1 hour before serving.
Nutrition
Amount Per Serving (12 total)
- Calories
- 278 cal
- 14%
- Fat
- 16.9 g
- 26%
- Carbs
- 29.2 g
- 9%
Based on a 2,000 calorie diet
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Reviews (51)
Rate This Recipe
"Surprisingly delicious. This fruit salad has a very sweet and tangy taste, and everyone who has tried it has loved it. (In fact, I've been asked to make more!) I usually make a regular fruit salad and..." See more it's in the 'fridge for days. Last night I made this one and it was gone within hours. A great fruit salad. Only thing I didn't like was the strong smell of vinegar when heating it up in the saucepan -- it stinks. But I figure I can make a LOT of the chilled mixture and use it for later, which I do like. Edited: After making it several times I just thought I'd add more to this review. I'm not much of a cook so I don't see why the vinegar is necessary, probably flavor(?), but to compensate for the terrible smell of it I use half the vinegar. Still tastes great. In fact, I add more pineapple as well. I also wanted to mention that the salad tastes MUCH better if left in the 'fridge for a day or two, when the mixture, pineapple juice, and whipped topping blends together into the apples. This way the peanuts soak up the juice as well and are not as crunchy and hard on the teeth, but enough to still add texture and flavor to the salad."
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