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A Taste of Nevada: High Desert Pineapple Salad

A Taste of Nevada: High Dessert Pineapple Salad
A Taste of Nevada: High Dessert Pineapple Salad
Chef Larry Edwards/Casa de Cuisine

**For more great food from America's party state, Nevada, go to the Facebook page called A Taste of Nevada**

The Silver State of Nevada is truly one of the most gorgeous geographical places on the face of the earth. Whether it be the unbelievable beauty of the Nordic lake known as Tahoe, the high desert of the Reno area or the low desert landscape of southern Nevada, the gateway to the southwest, the magic of Nevada is alive and well. There is probably no state in America with such a colorful history and as you will now learn from this new series by internationally renown chef and bestselling cookbook author, Larry Edwards, there is no state which can match Nevada for fresh, healthy and downright delicious food. So, whether you're sunning on the shores of Lake Tahoe, revisiting the west at Virginia City, enjoying "the biggest little city in the world," marveling at the beauty of the capital city of Carson City, playing in Las Vegas or frolicking in fabulous Fernley -- a taste of Nevada is only a fork away!

Nevada, land-wise, is a rather big state yet no matter what part of the state you might be in, during the spring and summer seasons people love to grill. Nevada is also the gateway state to the southwest, so spicy and well-seasoned foods are a way of life. Add these two Nevada distinctions together and you will come up with the simple fact we like spicy grilled and barbecued foods.

Luckily no matter which end of the state of Nevada you may be located, you are only a few hours away from one of the California ports (Las Vegas would be Los Angeles and Reno would be San Francisco) and being this close, the fruits from Hawaii usually reach us in pretty good shape. Not only is High Desert Pineapple Salad a fun dish to eat, it is rather fun to prepare as well. The easiest way to remove the pineapple pulp from the fruit is with a short and sharp paring knife. No need to be neat or fancy because the shell is going to be filled with the salad. You do, however, want to be very careful because pineapple, as well as all tropical fruits, is very slippery.

Ingredients needed to make High Desert Pineapple Salad (serves 4 as a side dish):

  • 1 pineapple, halved and both halves hollowed out
  • 1/2 cup whipping cream
  • 1/4 cup powdered sugar
  • 6 maraschino cherries
  • 1/4 cup slivered almonds


  1. Remove the core from the halved pineapple (this is the dense and woodsy middle part) and discard. Remove the fruit from the pineapple shell, chop and set aside.
  2. In a medium bowl, whisk the whipping cream and sugar until soft peaks form.
  3. Into the cream, fold in the pineapple and remaining ingredients.
  4. Spoon everything into the pineapple shell and chill at least 2 hours before serving.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."


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