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.

INGREDIENTS

• 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

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 acini de pepe.
3. 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.
4. 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.
5. 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
6. get the full instructions : www.areinventedmom.com

Share this post