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Spaghetti Fruit Salad

 Spaghetti Fruit Salad
My great-aunt gave me the recipe for this rich, fruity salad, which goes especially well with a ham dinner. Before I even tasted it, I knew it would be good. I've never walked away from her kitchen disappointed. —Carolyn Shepherd, O'Neill, Nebraska
12-14 ServingsPrep: 20 min. + chilling


  • 1 cup confectioners' sugar
  • 2 eggs
  • 1/2 cup lemon juice
  • 1/2 teaspoon salt
  • 1/2 pound spaghetti, broken into 2-inch pieces
  • 1 can (20 ounces) pineapple tidbits
  • 3 medium tart apples, diced
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/4 cup chopped walnuts
  • Maraschino cherries, halved


  • In a saucepan, combine sugar, eggs, lemon juice and salt; cook and
  • stir over medium heat until temperature reaches 160° and mixture
  • is thickened, about 4 minutes. Cool completely.
  • Cook spaghetti according to package directions; drain and rinse in
  • cold water. Place in a large bowl.
  • Drain pineapple, reserving juice. Pour juice over the spaghetti; stir
  • in apples. Toss gently; drain. Stir in the egg mixture and
  • pineapple. Cover and refrigerate overnight.
  • Fold in whipped topping just before serving. Garnish with walnuts and
  • cherries. Yield: 12-14 servings.

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Spaghetti Fruit Salad (continued)

Nutritional Facts: 1 serving (1 cup) equals 203 calories, 5 g fat (3 g saturated fat), 30 mg cholesterol, 95 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein.