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Sweet, creamy and full of bright pops of fruit, this acini de pepe fruit salad is one of those retro recipes that never goes out of style. Tiny bead-like pasta shapes are mixed with pineapple, mandarin oranges and cherries in a lightly sweet custard base, then whipped topping is folded in to make a creamy sauce. It’s perfection!
My Mom has been making this nostalgic fruit salad recipe for over 50 years, though she doesn’t remember where the recipe originally came from. She’s always called it New York Fruit Salad, and it’s been a family favorite recipe at holidays and family gatherings for as long as I can remember.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
If you’re looking for potluck recipes or summer dessert recipes, this chilled creamy fruit salad fits right in to add something cool and fruity to the spread.
This old fashioned fruit salad with pasta and Cool Whip has that classic potluck look and feel. It’s sweet, creamy and studded with colorful fruit in every bite. For more nostalgic desserts, try Classic Ambrosia Salad or Cousin Betty’s Pistachio Pudding.
What is acini di pepi?
Also referred to as acini de pepe, it’s a tiny round pasta that looks like small beads or peppercorns. The name means “seeds of pepper” in Italian, which describes its size and shape. This pasta is often used in soups and chilled salads like this one because the little pearls hold onto sauces and custards beautifully.
Acini de Pepe Fruit Salad Ingredients Needed
Acini di pepe pasta – The basis of this creamy fruit salad (this is my fave brand).
Canned fruit – Drain and reserve the juice from crushed pineapple and mandarin oranges for the custard base.
Maraschino cherries – Halve, drain and reserve the juice. Keep some whole for a garnish.
Granulated white sugar – Sweetens the custard mixture.
Egg – Helps create a rich, thickened custard-style base.
Cornstarch and cold water – Whisk together to thicken the custard.
Cool Whip whipped topping – Allow time for it to thaw before adding to the salad.
Get the complete ingredients & directions in the recipe card below.
How to Make New York Fruit Salad with Pasta and Cool Whip
Prepare the acini de pepe pasta as directed on the package. Drain the pasta then combine the cooked pasta with the drained fruits, mixing well until combined.
Combine the reserved fruit juice and sugar and heat until boiling. Mix some of the hot juice into the beaten egg to temper it.
Pour the tempered egg mixture into the hot juice and whisk.
Make a cornstarch slurry and add it to the hot juice, stirring until thick. Combine the thickened juice mixture with the pasta and fruit mixture.
Stir well to combine then cool in the refrigerator for a couple hours until the mixture is set.
Add the Cool Whip to the pasta fruit mixture and stir until combined. Store in the refrigerator until you’re ready to serve. Garnish with a whole maraschino cherry if desired.
Tips for Making Acini di Pepe Salad without Marshmallows
- Make sure the canned fruits are packed in juice (not heavy syrup).
- Rinse the pasta after cooking to keep it from sticking together.
- Make sure the custard mixture has thickened before removing the pan from the heat.
- Don’t skip the chilling time – it’s needed for the fruit salad base to set up.
Recipe Substitutions & Variations
- If you can’t find acini di pepe look for La Moderna pearl pasta in the Mexican food aisle at your local grocery store.
- For a slightly less sweet version, reduce the sugar by a couple tablespoons.
- You can add mini marshmallows when folding in the Cool Whip if desired.
- Homemade whipped cream can be used in place of the whipped topping but the salad won’t keep as long because the whipped cream starts to break down as it sits.
Can I make Mom’s fruit salad ahead of time?
Yes, you can! I usually make the custard and fruit base the night before serving so it has plenty of time to set up. Then all I have to do is mix in the whipped topping the next day when I’m ready to serve. If you don’t need all of the salad right away, mix up half of the base with half of the Cool Whip to serve immediately – the base will keep for about a week in the frig if it hasn’t been mixed with the whipped topping.
What to Serve with Fruit Salad without Marshmallows
We usually serve Mom’s fruit salad as a side dish with the meal. The creamy texture and sweet fruit contrast nicely with savory main dishes like baked ham, grilled chicken breast or turkey legs at holiday meals. It also fits right in at potlucks next to old-fashiond ham salad or country style potato salad.
How to Store Leftover Cool Whip Fruit Salad
Transfer leftovers to an airtight container and store in the refrigerator for about 3-4 days. Stir gently before serving again, to redistribute any settled juices.
Can I freeze this creamy New York fruit salad?
Freezing is not recommended – the custard and whipped topping can separate after thawing, affecting the texture.
Acini de Pepe Fruit Salad FAQs
Can I skip the egg in the custard?
The egg helps create a thicker, richer base – skipping it may result in a thinner consistency.
Does this salad taste like pasta?
No, the acini di pepe absorbs the sweet custard and fruit flavors, so it tastes more like a creamy dessert salad rather than plain pasta.
Can I use whipped cream instead of Cool Whip in this fruit salad?
I don’t recommend using a traditional whipped cream in this recipe because it simply doesn’t hold up well when mixed together. If you want a healthier version of Cool Whip, look for the brand TruWhip. It ‘s made with healthier ingredients but gives you a similar texture and flavor.
This easy fruit salad has that classic, family recipe feel that brings back memories of holiday tables and church potlucks. The tiny pasta pearls, sweet fruit and creamy custard create a soft, spoonable texture to make every bite rich and delicious. Whether you call it creamy New York fruit salad, frog eye salad or simply pasta fruit salad, it’s a recipe everyone will love.
More Fruity Salad Recipes…
Thanks to the Weekend Potluck for featuring this recipe.
This recipe was originally published on 12/17/2016 and updated with new content and photos on 3/26/26.
Acini de Pepe Fruit Salad (Mom’s New York Fruit Salad)
Ingredients
- 1 cup acini di pepe pasta, (aka small bead macaroni)
- 16 ounce can crushed pineapple, drain & reserve juice
- 15 ounce can mandarin oranges, drain & reserve juice
- 8 ounce jar maraschino cherries, drain & reserve juice, then halved
- 2 cups juice, reserved from fruits
- 3/4 cup granulated white sugar
- 1 egg, beaten
- 2 Tablespoon cornstarch
- 2 Tablespoons cold water
- 8 ounces Cool Whip whipped topping, thawed
Instructions
- Cook acini de pepe according to package directions. Rinse with cold water and drain.1 cup acini di pepe pasta
- In a large bowl, combine drained fruits with the cooked acini de pepe.16 ounce can crushed pineapple, 15 ounce can mandarin oranges, 8 ounce jar maraschino cherries
- Using a medium saucepan, mix reserved juice with sugar. Stir to combine. Bring mixture to a full boil over medium heat.2 cups juice, 3/4 cup granulated white sugar
- Temper the beaten egg by adding 2 Tablespoons of the hot juice mixture and stir. Add the tempered egg to the boiling juice and stir rapidly with a whisk.1 egg
- Mix cold water with the cornstarch. Stir to combine. Add cornstarch mixture to the boiling juice and whisk together. Cook until thickened.2 Tablespoon cornstarch, 2 Tablespoons cold water
- Add thickened juice to cooked acini de pepe and fruit mixture. Stir to evenly distribute the sauce. Refrigerate for several hours until set.
- Add thawed Cool Whip to macaroni and fruit mixture. Stir gently to combine.8 ounces Cool Whip whipped topping
- Refrigerate leftovers.
Notes
- Plan ahead – needs to chill.
- I usually prepare this fruit and pasta mixture the night before and refrigerate overnight.
- Store leftover fruit salad in an airtight container in the refrigerator for 3-4 days. You may need to stir to reincorporate the juices or you can drain them off.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
I’m wanting to make this.
Huh!!! I wonder if this is the salad I’ve been looking for for years. I always thought it was a pink rice salad. There was a restaurant in Indiana we frequented when I was I kid, and it was on their salad bar. I wonder now, if as a kid, it was a tiny pasta that I thought was rice. I’m so excited to try this.
I hope it’s the salad you’ve been looking for!
Question: can you make this without the egg? My mom is allergic to them and I want to make it so she can eat it.
I haven’t tried it without the egg so I’m not sure how it would affect the recipe. Are there egg substitutes – not sure if it would work but might be worth a try. If you do try it can you circle back and let me know how it turned out?
I have grandkids with egg allergies. I made this with a vanilla cooked pudding instead of the egg mixture.Used the juice as the liquid. Turned out good.
Thanks for sharing how you made an eggless version for your grand babies, Sue.
We change the pasta to fat free cottage cheese to make this Weight Watchers friendly.
do you cool the fruit sauce before you add it to the fruit and acini de pepe?
There’s no need to cool the sauce before adding to the salad.
i have been making this for years without the cherries but will try it it is one of our favorites
How far in advance can you make this? Could it sit for an extra day before mixing in the Cool Whip? I’ve made this twice but I’m hoping to do it ahead this next time. It’s awesome!
You can make the base a couple days in advance, Melissa. Drain off any excess liquid before mixing with the whipped topping.
Is there a substitute for the pasta if our stores don’t have it?
If you can’t find acini di pepe pasta at your store, you can order it online or look for La Moderna pearl pasta in the Mexican food aisle at your local grocery store.
Please help…. I have a grandson who is allergic to pineapple. He would love the fluffy salads, but most of them contain pineapple. Does anyone have an acceptable substitution?
Beth’s
You can substitute other fruits for the pineapple in this salad, Beth. My Orange Salad and Strawberries & Cream fluff salad recipes don’t contain pineapple, either.
Oh my goodness! We have been making this in my family since I was a kid. I call it Acini Di pepe salad, or Rosa Marina salad (with Rosa Marina pasta) or heavenly rice. Whatever you choose to call it, it is one of my favorites! Yummy!
I agree, Becky!
My mom always made this salad and even my grandchildren request it. I miss my mom but this always makes me feel her at every family get together when everyone goes for it first. We always just called it DePepe salad !
I think the best recipes are the ones that make us think of loved ones, Jill.
In our family, this is “Magic Salad” and we use it interchangeably as salad or dessert. My daughter polishes off all that’s leftover. Nice to have a recipe. Thanks!
What a FUN name for this salad! Thanks for stopping by Virginia!
Your fruit salad looks delicious. Thanks for sharing with us at Meal Plan Monday!
Thank you for featuring my Mama’s New York fruit salad this week, Julia!
I love this salad! I’ve had it with coconut but I don’t like coconut. Using orzo is a good idea for a substitute!
I’ve never had it with coconut but it sounds delicious.
This is Frog eye salad
It appears to be very similar although we’ve always called it New York Salad. Maybe it’s a regional thing?
we call it frog eye too..west texas but no marachino juice. I think I like this better. lol
Cherry is an awesome flavor and it gives the salad a pretty pink tint. Thanks for stopping by, Brenda!
My grandmother made this salad for years. My mother has made it and now I make it. We have always called it pink salad.
Frog eyes are large pearl tapioca in pudding. Aunt Kay made it when I was a wee little, 60 years ago. Southern Ohio, so it all sounds regional, as well as generational, to me.
This recipe sounds amazing, so I shall be making.
Ahhhh, mystery solved! I hope you enjoy my Mama’s salad, Shelly.
My family makes a similar salad but we use orzo pasta which looks like rice.
How interesting, Wendy! I’ll have to remember to use orzo if I’m out of acini de pepe pasta.
Thank you for this delicious sounding salad. I have a question about when to add the cool whip. Just to confirm step 7. you add the cool whip after it has been in the refrigerator over night or before serving?
Hi Judy! Yes, you want to add the Cool Whip after the mixture has set up in the refrigerator. I hope you enjoy this dish!
Never heard of this pasta where can I️ find it? Looks great!
I purchase the acini de pepe in the pasta section at my local supermarket, Kathy. If you can’t find it locally, I’ve included a link above to order online.
Looks so yummy. I just had to share on FB. Happy New Year!
Thanks for sharing the recipe, Linda!
Down south, we call this frog eye salad. Looking at the acini you can understand why. lol Wonderful recipe.
This recipe is very similar to frog eye salad, Pam.
We have always made this salad and have always known it as Frogs Eye Salad. Love it.
It’s very similar to Frog’s Eye salad, Mia.
My mom used to make this all the time for me as a kid.. we dont use sugar… its amazing without it, all the sweetness from the juices are good enough. I just made myself a batch, a lil too.much juice made it a lil runny… opps! Still amazing!
Thanks for sharing you make this without sugar, Caitlin. I’ll have to give it a try.
It seems the juices would be very sweet on their own, I think I’ll leave out the extra sugar “fingers crossed”
Let me know how it turns out, Eve.
Sounds yummy. Will definitely take it to my granddaughter’
s for Thanksgiving, even though she said I don’t have to make anything. I am 93 years old.
New York salad is a great addition to a holiday menu. I hope you enjoy my Mom’s recipe as much as we do. Thanks for stopping by & have a wonderful Thanksgiving, June!
I know I would love the recipe as is but I’m wondering about substitutions. Some people don’t like marachino cherries or canned oranges. Do you think one could substitute strawberries, grapes, pears or any other fruits? Thank You
I haven’t made this with fresh fruit, Annabelle. I would be concerned berries and softer fruits may keep the salad base from setting up. You could try mixing in the fruit immediately before serving. Please come back & update your results if you decide to try it with fresh fruits.
I add canned peaches (diced) and slivered almonds. Soo good!
I love peaches! What a great addition to the recipe, Carol.
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!
Perfect combination ! Will use it as a dessert after the holidays 🙂
I hope you enjoy this dish as much as we do! Thanks for stopping by.
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