Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

From Taste of Home.

Ingredients Nutrition


  1. Drain pineapple juice into a saucepan.
  2. Add margarine and lemon juice; cook over medium heat until margarine is melted.
  3. In a small bowl, combine cornstarch and water until smooth; stir into juice mixture.
  4. Bring to a boil; boil and stir for 2 minutes.
  5. Reduce heat; add sugar.
  6. Cool to room temperature; about 30 minutes.
  7. In a large bowl, combine pineapple, apples, grapes and poppy seeds.
  8. Add the dressing; toss to coat.
  9. Cover and chill for at least 1 hour.
  10. Just before serving; gently toss in pecans.
Most Helpful

This is just wonderful. Loved the flavor combination. I didn't have any grapes so skipped those. I didn't use any butter in my dish and didn't miss one bit. Also subbed walnuts for pecans. This is one I WILL be making again. Thanks for posting.

Miss Annie in Indy February 28, 2008

This salad is heavenly. I have made it many times for church potluck meals and never come home with leftovers. I also found this in TOH Cookbook. The only thing I changed was using toasted almonds instead of the pecans just as a personal preference.

HokiesMom January 03, 2008