Watermelon, Pineapple, and Pecan Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 6 |
|
A yummy summertime dish. For a fun, tropical twist, try macadamia nuts instead of pecans. The original recipe called for 1/4 cup sugar, but I reduced to 2 Tbs. I haven't tried it with rum yet. Ingredients:
1 tablespoon lime rind, grated |
2/3 cup fresh lime juice (about 4 limes) |
2 tablespoons sugar |
1/4 cup light rum (optional) |
2 pineapple, cored and cut into chunks (or 3-4 20 oz cans) |
1 ripe basketball-size watermelon, remove black seeds and cut into chunks (about 7-8 cups) |
1/2 cup pecan halves or 1/2 cup pine nuts, chopped and toasted |
Directions:
1. In a large bowl, mix the rind, juice, sugar, and rum together.
2. Add pineapple and watermelon.
3. Toss gently to coat.
4. Cover and chill for at least 2 hours.
5. Sprinkle with nuts just before serving.
|
|