JudoMom Posted March 2, 2008 Share Posted March 2, 2008 the apples are mixed in with pineapple tidbits and marshmallows, and then you stir in a mixture made of cream cheese, cool whip, and pineapple juice. The recipe says cover and refrigerate until ready to serve, but it doesn't say how far in advance you can make it. I'd like to make it this morning to serve at dinner tonight. Do you think the apples will be good covered with the cream cheese/cool whip/pineapple juice (in addition to being mixed in with pineapple) mixture? Quote Link to comment Share on other sites More sharing options...
Sue G in PA Posted March 2, 2008 Share Posted March 2, 2008 I wonder if pineapple juice would do the same? Isn't it the acidity of the citrus that keeps them from turning? Sorry I can't be more definitive, but I would *guess* that it would be okay? Sounds yummy, btw...could you share the recipe in full? Thanks! :) Quote Link to comment Share on other sites More sharing options...
mrscopterdoc Posted March 2, 2008 Share Posted March 2, 2008 I make this all the time and the apples have never browned. I do put a squirt of lemon juice on them just before mixing. I have kept it in the fridge for 2-3 days and no browning. Quote Link to comment Share on other sites More sharing options...
angela in ohio Posted March 2, 2008 Share Posted March 2, 2008 When I make fruit sald with apples and pineapple, I buy the pineapples that are in their own juice and soak the apple pieces for 10 minutes in the pineapple juice I drained off. Then I toss it all together. The apples stay looking good Quote Link to comment Share on other sites More sharing options...
JudoMom Posted March 2, 2008 Author Share Posted March 2, 2008 I will post the recipe either later today or tomorrow :D. Quote Link to comment Share on other sites More sharing options...
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