Spaghetti Fruit Salad Recipe

5 6 5
Spaghetti Fruit Salad Recipe
Spaghetti Fruit Salad Recipe photo by Taste of Home
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Spaghetti Fruit Salad Recipe

Read Reviews
5 6 5
Publisher Photo
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
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Spaghetti Fruit Salad in Taste of Home June/July 1997, p25

Nutritional Facts

1 cup: 203 calories, 5g fat (3g saturated fat), 30mg cholesterol, 95mg sodium, 35g carbohydrate (19g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl.
  3. 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.
  4. Fold in whipped topping just before serving. Garnish with walnuts and cherries. Yield: 12-14 servings.
Originally published as Spaghetti Fruit Salad in Taste of Home June/July 1997, p25

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Reviews forSpaghetti Fruit Salad

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PageRD User ID: 5881442 269006
Reviewed Jul. 5, 2017

"I first tried this recipe several years ago and it was a instant hit. My whole family loves it. Who knew you could make spaghetti into a great sweet salad?"

MY REVIEW
stammick User ID: 7909189 250449
Reviewed Jul. 14, 2016

"The recipes doubles well. It's amazingly light."

MY REVIEW
msdaisey User ID: 1222542 48664
Reviewed Jul. 20, 2010

"VERY GOOD! LOVE IT!"

MY REVIEW
msdaisey User ID: 1222542 43406
Reviewed Jun. 3, 2010

"very good. have made several times

goes over well at potlucks"

MY REVIEW
Kensmoma User ID: 1059460 21607
Reviewed Apr. 29, 2009

"This is a wonderful recipe! I always make it different though, without the spaghetti. I use additional fruit, instead. And I don't make it the night before. It turns out perfect every time."

MY REVIEW
lovesher3 User ID: 1849182 45227
Reviewed Mar. 6, 2009

"I have made this twice everyone loved it. The second time I added a can of oranges. Its easy to make and I like that it is made the night before."

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