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Fancy Fruit Salad

This fruity salad is a great option for church potlucks, barbeques and family gatherings. It keeps well in the refrigerator, so you don’t have to be rushing at the last minute. Janice Malcom GRANDE PRAIRIE, ALBERTA

14 ServingsPrep: 30 min. + chilling

Ingredients

1-1/2 cups uncooked acini di pepe pasta
1 can (20 ounces) unsweetened pineapple tidbits
1 can (8 ounces) unsweetened crushed pineapple
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 can (6 ounces) unsweetened pineapple juice
2 tablespoons orange juice concentrate
3 egg yolks
2 cans (11 ounces each) mandarin oranges, drained
1 carton (12 ounces) frozen whipped topping, thawed
2 cups sliced fresh strawberries

Directions

Cook pasta according to package directions. Meanwhile, drain
pineapple tidbits and crushed pineapple, reserving juice. Set
pineapple aside.
In a small saucepan, combine the sugar, flour and salt. Gradually
stir in the can of pineapple juice, orange juice concentrate and
reserved pineapple juice.
Cook and stir until mixture comes to a boil. Stir a small amount of
hot mixture into egg yolks; return all to the pan, stirring
constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Transfer mixture to a large bowl and cool to room temperature.

2 of 2

Fancy Fruit Salad (continued)

Directions (continued)

Drain pasta and rinse in cold water; add to sugar mixture. Stir in
oranges and reserved pineapple. Fold in whipped topping. Cover and
refrigerate until chilled. Just before serving, fold in
strawberries.
Yield: 14 servings (3/4 cup each).

Editor’s Note: Acini di pepe are tiny pellets of pasta. This recipe was tested with DaVinci brand pasta. You may substitute 10 ounces of macaroni or other pasta if desired.

Nutrition Facts: 3/4 cup equals 277 calories, 5 g fat (4 g saturated fat), 44 mg cholesterol, 93 mg sodium, 52 g carbohydrate, 2 g fiber, 4 g protein.