Recipe information
Yield
serves 8
Ingredients
1/2 cup sugar
1/2 cup pineapple juice
1/4 cup fresh lemon juice
1/8 teaspoon salt
1/2 cup diced celery
1/2 cup miniature marshmallows
1/2 cup red seedless grapes, cut in half
1/2 cup crushed pineapple, drained
2 medium apples, diced, skins left on
1/2 cup broken walnuts or pecans
1/3 cups heavy cream
8 fresh or maraschino cherries
Fresh mint leaves
Preparation
Step 1
In a saucepan, combine the sugar, pineapple juice, lemon juice, and salt. Cook over medium heat, stirring constantly, until thick. Let cool, then stir in the celery, marshmallows, grapes, pineapple, apples and nuts. Whip the cream and fold it into the fruit mixture. Spoon into an 8 x 8-inch pan and freeze.
Step 2
Remove the salad from the freezer 5 minutes before serving and cut into squares. Garnish each serving with a fresh or maraschino cherry and fresh mint leaves.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
