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Tropical Pineapple Salad

in

Ingredients

1 small tin crushed pineapple
½ cup sultanas
1 cup mayonnaise
100 gram diced cheddar cheese
2 tablespoons to 1/2 cup diced celery, according to taste

Method

Drain pineapple well
Simmer raisins in pineapple juice and drain
Mix all ingredients lightly, chill and serve

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Comments

Submitted by Tracy (not verified) on 4 Nov 2010.

Hi there,

I was wondering if you know how I can come across a recipe for curried pineapple salad. I remember we used to get it at Spur and we have had it at a south african restaurant here in New Zealand. My husband is dilly about this salad and I dont know where I can scource this recipe. I know it uses tinned pineapples and a sweet curry sauce.

Thanks
Tracy

reply

Submitted by Marietjie Swart (not verified) on 5 Nov 2010.

Hi Tracy

A friend told me that she tasted such a lovely curried fruit salad recently - but she didn't share the recipe. I guess there are many ways of making curried fruit salad and I am not sure if this is the recipe you are looking for.

I've translated two recipes for you from the book "Beeld Gunstelinge".

If this is not the same recipe you thought of, you might also experiment by making a curry sauce (such as for the curried beans) and use it with pineapple

Barbeque Salad (8 portions)
250 gram dried peaches
250 gram pitted prunes
1 large tin (820 gram) pineapple chunks, drained (keep juice)
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon cornflour
1 teaspoon salt
1 cup water

Cut peaches and prunes smaller. Boil 10 minutes in drained pineapple juice. Mix curry powder, turmeric, cornflour and salt with the water. Add to the fruit mixture en boil until thickened.
Add pineapple
Allow to chill and serve as a side dish / salad at barbeque

Curried Tinned Fruit Salad (8-10 portions)
2 tablespoons oil
2 chopped onions
1 tablespoon curry powder (I would use 1 teaspoon and add more if necessary)
2 tablespoons flour
2 tablespoons vinegar
2 tablespoons lemon juice
2 tablespoons chutney
1 tin (410 gram) canned peach slices (drained, keep juice)
1 tin (410 gram) canned apricot slices (drained, keep juice)
1 tin (410 gram) canned pineapple pieces (keep juice)
4 bananas, peeled and cut in slices

Heat the oil, fry the onion until translucent.
Add curry powder and fry about 1/2 minute lightly
Stir in flour and add vinegar, lemon juice, chutney and fruit juices to the mixture and allow to thicken over the heat.
Mix the fruit and banana slices.
Pour sauce over and allow to cool.
Serve as a side salad with barbeque