Mom's Creamy New York Fruit Salad
Equal parts sweet & savory, Mom's Creamy New York Fruit Salad is a wonderful complement to any meal.
- 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.
Plan ahead - needs to chill.
Nutrition facts are provided as a reference.
Calories: 223kcal | Carbohydrates: 48g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 22mg | Potassium: 175mg | Fiber: 2g | Sugar: 37g | Vitamin A: 305IU | Vitamin C: 13.4mg | Calcium: 48mg | Iron: 0.6mg