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tropical waldorf salad

(3 ratings)
Blue Ribbon Recipe by
Nicole Hood
Leesville, LA

I was inspired by my husband's trip to Hawaii to make this creamy tropical fruit salad. This is perfect for a summer picnic or serve it at a party in decorative spoons!

Blue Ribbon Recipe

Fruit salad in the summer is an easy dessert, snack, or side dish. This version whips together cream cheese and pineapple juice to create a sweet and tangy dressing. With the salty nuts, it's a fantastic combination of flavors. We loved biting into the apple and macadamia nut at the same time. Then in our next bite, we got pineapple with the cream cheese dressing all over it. This is a delicious creamy fruit salad for a summer party.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 -10
prep time 10 Min

Ingredients For tropical waldorf salad

  • 2
    juicy red apples
  • 1/2 c
    macadamia nuts, chopped
  • 2 Tbsp
    dried cranberries
  • 8 oz
    pineapple tidbits, drained (reserve 4 Tbsp juice)
  • 1
    lemon, juiced
  • 1/2 c
    shredded coconut
  • 4 oz
    whipped cream cheese

How To Make tropical waldorf salad

  • Apples cut into cubes.
    Chop 2 large unpeeled red apples into small cubes. Mix with lemon juice to keep from browning.
  • Mixing macadamia nuts, pineapple tidbits, coconut, and cranberries into apples.
    In a large bowl, mix together apples, macadamia nuts, pineapple tidbits, coconut, and cranberries.
  • Cream cheese and pineapple juice whipped together.
    In a mixing bowl, whip together cream cheese and 4 Tbsp pineapple juice.
  • Cream cheese mixture combined with the fruit mixture.
    Pour the cream cheese mixture into the fruit and stir until combined.
  • Tropical Waldorf Salad on a plate.
    I like to present the Waldorf Salad in 20-25 decorative spoons but you can also use small bowls and serve 8-10 people as a side dish.