Watermelon, Pineapple, and Pecan Salad

READY IN: 2hrs 20mins
Recipe by Enduring Gastronomy

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.

Top Review by Montana Heart Song

I cut this recipe in thirds. I used canned pineapple because of the high acidity in fresh pineapple.If your fruit is ice cold you can cut the chill time by half. I also used Splenda. Pass a dish with a small spoon for individuals to sprinkle the nuts on top of their serving. Some like nuts and some do not.I also drained the juice before serving and I froze it in ice cubes for future marinate for meats. Thanks for posting!

Ingredients Nutrition


  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.

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