Categories:Viewed: 57 - Published at: 5 years ago


  • 6 Granny Smith apples
  • 2 cups diced pineapple
  • 1/2 cup diced celery
  • 1/3 cup raisins
  • 1/3 cup sweetened shredded coconut
  • 1/2 cup walnuts, roughly chopped
  • 1/4 cup mayonnaise
  • 1 tablespoon sour cream
  • Salt and freshly ground black pepper


  • Slice 1/4 of the top off of each apple and reserve.
  • Using melon baller, scoop out the apple flesh to leave a hollow cavity (which will be filled with finished salad).
  • Coarsely chop the apple flesh and mix with the remaining ingredients in large bowl.
  • Season with salt and pepper, to taste.
  • Spoon about 3 tablespoons of the mixture in each hollowed out apple and place the reserved tops on the filling (any unused filling can be refrigerated for up to 1 day).
  • Serve cold or at room temperature.
  • Cook's Note: To prevent the apples from turning brown while preparing the filling, place them in a bowl of water with the juice of 2 limes added.