Print

Mom’s Creamy New York Fruit Salad

A nostalgic and creamy fruit salad packed with a variety of colorful fruits, perfect for family gatherings and summer barbecues.

Ingredients

Scale
  • 1 cup acini de pepe pasta
  • 16 oz. can crushed pineapple, drained
  • 15 oz. can mandarin oranges, drained
  • 8 oz. jar maraschino cherries, halved
  • 2 cups juice (reserved from fruits)
  • 3/4 cup sugar
  • 1 egg, beaten
  • 2 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • 8 oz. Cool Whip (thawed)

Instructions

  1. Cook the acini de pepe pasta in boiling salted water until al dente (about 10 minutes), then drain and rinse.
  2. Prepare the fruit by draining the crushed pineapple and mandarin oranges, and halving the cherries.
  3. Make the creamy dressing by simmering reserved fruit juice and water with sugar. Temper the beaten egg with hot juice, then return to saucepan until thickened.
  4. Combine the cooled pasta, pineapple, mandarin oranges, and cherries in a large bowl, then stir in the cooled dressing.
  5. Add the Cool Whip to the mixture, folding gently to maintain creaminess.
  6. Chill in the fridge for at least an hour before serving.

Notes

Serve in elegant bowls and consider garnishing with chopped mint or extra cherries.

Nutrition

Keywords: fruit salad, creamy salad, summer dessert, nostalgic recipe, family gatherings