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.
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!
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.
And you know what that means? You don’t have to feel guilty about having dessert later. That’s my line of thinking anyway.
I typically complete the initial steps of Mom’s Creamy New York Fruit Salad the evening before. This allows the salad base mixture to set up overnight.
All that’s left to do the next day is to combine the fruit and pasta mixture with the Cool Whip. Easy peasy!
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. Check the pasta section in your local grocery store or order online.
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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Mom's Creamy New York Fruit Salad
- 1 cup acini de pepe pasta, (aka small bead macaroni)
- 16 oz. can crushed pineapple,, drain & reserve juice
- 15 oz. can mandarin oranges,, drain & reserve juice
- 8 oz. jar maraschino cherries, halved, , drain & 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
- Cook acini de pepe according to package directions. Rinse with cold water and drain.
- In a large bowl, combine drained fruits with the cooked acini de pepe.
- Using a medium saucepan, mix 2 cups reserved juice with 3/4 cup sugar. Stir to combine. Bring mixture to a full boil over medium heat.
- Temper the beaten egg by adding 2 Tbsp. of the hot juice mixture and stir. Add the tempered egg to the boiling juice and stir rapidly with a whisk.
- Mix 2 Tbsp. cold water with 2 Tbsp. cornstarch. Stir to combine. Add cornstarch mixture to the boiling juice and whisk together. Cook until thickened.
- 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.
- Add 8 oz. Cool Whip to macaroni and fruit mixture. Stir gently to combine.
- Refrigerate leftovers.