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Pecan Fruit Salad

Yields1 Serving

Aunt Esther’s recipe

 ½ cup Maraschino cherries, drained and cut in half
 1 cup fresh pineapple, diced
 2 cups tart apples, chopped
 ¾ cup toasted pecans
 1 tbsp butter
 2 tbsp Hellman’s mayonnaise
1

Place pecans on a cookie sheet with melted butter. Toast 10 minutes in a 350 degree oven, turning often.
In a bowl mix mayonnaise and fruit.
Add warm pecans.
Serve immediately.
(Chill, if you like. I like it warm.)

Nutrition Facts

1 servings

Serving size