Recipe courtesy of Emeril Lagasse
6 to 8 servings


  • 2 each sweet red apples, eighth, cored and sliced into 1/4-inch pieces
  • Juice of one lemon
  • 1/4 cup pineapple juice
  • 2 tablespoon chiffonade fresh mint
  • Pinch of salt


In a mixing bowl, combine all of the ingredients together. Mix well. Refrigerate until chilled. Serve with the Crawfish Stuffed Leg of Lamb.

Recipe courtesy of Emeril Lagasse

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