Make a pineapple treasure chest salad with mayonnaise from 1960 for a very… unique… centerpiece

1960 How to make a pineapple treasure chest centerpiece

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.


1960 How to make a pineapple treasure chest centerpiece

New idea! Pineapple treasure chest salad recipe

Enjoy this original Treasure Chest Salad — home party size. It’s easy. Here’s how:

1. Use one big pineapple for the chest. Cut it to a rectangular shape (about 7″ x 3-1/2 x 3-1/2).

2. Scoop out center of “chest.”

3. Reserve curved top slice, with peel intact, for lid.

4. Peel remaining shell, the re-cover sides and ends of chest, attaching with toothpicks to pineapple meat.

5. Prop lid on chest with toothpicks.

6. Fill chest with fresh fruit, cut like jewels. (See fruit salad recipe idea below)

7. Gild salad with Hellman’s Real Mayonnaise.

Pineapple treasure chest salad with mayonnaise (1960)

A recipe to try for the fresh fruit salad to put inside your pineapple treasure chest (1964)

1 pineapple
1 pint strawberries
1 grapefruit
2 medium oranges
1 cup fresh sweet cherries
2 bananas
1 cup green grapes
1 cup red grapes
1-2 cups of cantaloupe or melon of choice, scooped

Slice off pineapple top; cut pineapple into lengthwise eighths. Place rind side down on cutting board. Cut meat from rind with sharp knife, following curve of fruit. Remove any remaining eyes with point of knife; cut off core. Cube and chill pineapple.

Wash, hull and chill strawberries. Pare grapefruits and oranges with sharp knife, cutting completely through white portion; remove sections one at a time, cutting down along one side section and gently lifting other side away from membrane with knife; chill.

Stem cherries, wash and slice in half or leave whole. Chill. Wash and chill grapes.

Use melon baller to scoop round pieces of cantaloupe and/or watermelon. Chill.

Just before serving, mix chilled fruits. Peel bananas, cut each in half then out each half into thirds; add to other fruits, toss. Serve with pineapple-mayonnaise dressing.

Makes 12-14 servings

Pineapple-mayonnaise fruit salad dressing

1/4 cup dairy sour cream
3 tablespoons pineapple juice
1 cup real mayonnaise

Fold sour cream and pineapple juice into real mayonnaise, Chill. Serve with fruits salads. Makes 1-1/4 cups dressing.

Fruits Royal Hawaiian: A carved pineapple basket with fruit salad inside (1965)

PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest. Thanks for visiting and for supporting a small business! 🤩 


You might also like...

The fun never ends:

Comments on this story

Leave a comment here!

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.