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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!

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Montana Heart Song May 08, 2007
Watermelon, Pineapple, and Pecan Salad