Mom’s Creamy New York Fruit Salad

Equal parts sweet & savory, Mom’s Creamy New York Fruit Salad is a wonderful accompaniment to any meal.

I’m excited to share a side dish from my Mom’s recipe box today – Creamy New York Fruit Salad.  Growing up in the Midwest, family gatherings and holiday meals always included a fruit or jello salad of some sort.  Mom’s Creamy New York Fruit Salad made frequent appearances as the not-too-sweet flavor profile made it a perfect complement to almost any meal.  Ham – awesome! Turkey – so good!  Burgers on the grill – amazing!

Equal parts sweet & savory make this side dish a winner for any occasion. Mom's Creamy New York Fruit Salad - A Reinvented Mom

Mom’s Creamy New York Fruit Salad was (and still is!) a family favorite.  Studded with mandarin oranges, crushed pineapple and maraschino cherries, the savory acini de pepe pasta keeps this salad from being overly sweet.

I typically complete the initial steps of Mom’s Creamy New York Fruit Salad in the evening.  Doing so allows the base of the salad mixture to set up overnight.  All that’s left to do the next day is to combine the fruit and pasta mixture with Cool Whip.  Easy peasy!

Mom's Creamy New York Fruit Salad Mac & Fruit - A Reinvented Mom

MOM’S CREAMY NEW YORK FRUIT SALAD

INGREDIENTS:
1 cup pasta (acini de pepe/small bead macaroni)
16 oz. can crushed pineapple, drain & reserve juice
15 oz. can mandarin oranges, drain & reserve juice
8 oz. jar maraschino cherries, drain, halve & reserve juice
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

DIRECTIONS:
1.  Cook acini de pepe according to package directions.  Rinse with cold water and drain.
2.  In a large bowl, combine drained fruits with the cooked and drained acini de pepe.
3.  Using a medium saucepan, mix 2 cups reserved juice with 3/4 cup sugar and stir.  Bring mixture to a full boil over medium heat.
4.  Temper the beaten egg by adding 2 Tbsp. hot juice mixture and stirring.  Add the tempered egg to the boiling juice and stir rapidly with a whisk.
5.  Mix 2 Tbsp. cold water with 2 Tbsp. cornstarch.  Stir to combine and add to the boiling juice mixture and whisk.  Cook until thickened.
6.  Add thickened juice to cooked acini de pepe and fruit mixture.  Stir to evenly distribute.  Refrigerate for several hours until set.  I usually prepare this dish the night before and refrigerate overnight.
7.   Add 8 oz. Cool Whip to macaroni and fruit, stirring to combine.
8.  Refrigerate leftovers.

Work Smarter:

Sometimes the right tools can make or break your cooking experience. These are the tools I used to make quick work of this recipe:
Acini de Pepe pasta – my favorite brand (5-pack).  Check the pasta section in your grocery store for local purchases.
12″ Whisk – I use a whisk every single day.
Measuring spoons – magnetized for easy, stackable storage.
Mixing bowls with lids – a size for every job.

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Equal parts sweet & savory, this side dish pairs well with any meal. Mom's Creamy New York Fruit Salad - A Reinvented Mom

Equal parts sweet & savory, this side dish pairs well with any meal. Mom's Creamy New York Fruit Salad - A Reinvented Mom

5.0 from 2 reviews
Mom's Creamy New York Fruit Salad
 
Prep time
Cook time
Total time
 
MOM'S CREAMY NEW YORK FRUIT SALAD
Author:
Recipe type: Side Dish
Serves: 12
Ingredients
  • 1 cup pasta (acini de pepe/small bead macaroni)
  • 16 oz. can crushed pineapple, drain & reserve juice
  • 15 oz. can mandarin oranges, drain & reserve juice
  • 8 oz. jar maraschino cherries, drain, halve & reserve juice
  • 2 cups juice (reserved from fruits)
  • ¾ cup sugar
  • 1 egg, beaten
  • 2 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • 8 oz. Cool Whip, thawed
Instructions
  1. Cook acini de pepe according to package directions.  Rinse with cold water and drain.
  2. In a large bowl, combine drained fruits with the cooked and drained acini de pepe.
  3. Using a medium saucepan, mix 2 cups reserved juice with ¾ cup sugar and stir.  Bring mixture to a full boil over medium heat.
  4. Temper the beaten egg by adding 2 Tbsp. hot juice mixture and stirring.  Add the tempered egg to the boiling juice and stir rapidly with a whisk.
  5. Mix 2 Tbsp. cold water with 2 Tbsp. cornstarch.  Stir to combine and add to the boiling juice mixture and whisk.  Cook until thickened.
  6. Add thickened juice to cooked acini de pepe and fruit mixture.  Stir to evenly distribute.  Refrigerate for several hours until set.  I usually prepare this dish the night before and refrigerate overnight.
  7. Add 8 oz. Cool Whip to macaroni and fruit, stirring to combine.
  8. Refrigerate leftovers.
Notes
Plan ahead - needs to chill for a few hours.

Comments

  1. Congratulations!
    Your post was featured on Full Plate Thursday. Thanks so much for sharing with us and enjoy your new Red Plate.
    Best Wishes For 2017
    Miz Helen

  2. Perfect combination ! Will use it as a dessert after the holidays 🙂

  3. I had never heard of acini de Pepe until now! Your mom’s creamy fruit salad looks delicious! I never knew such a dish existed! Thanks for sharing it here at Fiesta Friday!

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