Mom's Creamy Fruit Delight

This creamy New York fruit salad has been the highlight of my family gatherings for generations. The perfect balance of sweet fruit, tiny pasta pearls, and creamy dressing creates a dish that bridges the gap between dessert and side dish. My mom always made this for special occasions, and now I continue the tradition.

I first made this recipe when I was just twelve years old under my mother's watchful eye. She insisted I learn the proper technique for tempering eggs, a skill that has served me well in countless recipes since. Now my own children help me prepare it for holidays.

Ingredients

• Acini de pepe pasta: tiny bead-shaped pasta that holds its texture wonderfully in this salad
• Canned fruits: pineapple, oranges, and cherries provide sweetness and vibrant color
• Reserved fruit juice: creates the base for the homemade custard with no waste here
• Sugar: balances the tartness of the fruits; use regular granulated for best results
• Egg: creates richness in the custard sauce; look for fresh pastured eggs if possible
• Cornstarch: thickens the custard to the perfect consistency without making it gummy
• Cool Whip: folded in at the end gives the signature creamy texture that makes this salad special

Step-by-Step Instructions

Cook the Pasta:

Boil the acini de pepe according to package directions until al dente, usually about 9 minutes. Rinse immediately with cold water to stop the cooking process and drain thoroughly. The pasta should be tender but not mushy as it will continue to absorb liquid as it chills.

Prepare the Fruit Mixture:

Combine all the drained fruits with the cooled pasta in a large bowl. Gently fold together to distribute the colorful fruits throughout the pasta. Make sure to reserve exactly 2 cups of the combined fruit juices for the custard base.

Create the Custard Base:

Combine the reserved fruit juices with sugar in a medium saucepan over medium heat. Stir constantly until the mixture comes to a full boil. The sugar should completely dissolve creating a sweet syrupy base that will become your custard.

Temper the Egg:

Carefully add a small amount of the hot liquid to the beaten egg while whisking constantly. This gradually raises the temperature of the egg without scrambling it. Once tempered, quickly add the egg mixture back to the saucepan continuing to whisk vigorously the entire time.

Thicken the Custard:

Mix cornstarch and cold water in a small bowl until completely smooth with no lumps. Pour this slurry into the boiling mixture while whisking continuously. Continue cooking for 1 to 2 minutes until the mixture thickens to a pudding-like consistency that coats the back of a spoon.

Combine and Chill:

Pour the hot custard over the fruit and pasta mixture, stirring gently to coat everything evenly. Cover the bowl and refrigerate for at least 4 hours or preferably overnight. This resting time allows the flavors to meld and the custard to set properly around the pasta.

Finish with Whipped Topping:

Once thoroughly chilled, fold in the thawed Cool Whip using gentle motions to maintain the light texture. Work quickly but gently to incorporate the whipped topping evenly throughout the salad without deflating it.

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You Must Know

The acini de pepe pasta is truly what makes this salad special. My grandmother originally made this with rice, but my mother switched to the tiny pasta pearls in the 1960s and our family has never looked back. I remember watching her carefully stir the custard mixture when I was young, amazed at how it transformed from liquid to thick sauce before my eyes.

Make Ahead Magic

This fruit salad actually improves with time making it perfect for busy hosts. Prepare everything except adding the Cool Whip up to two days before serving. Keep the salad tightly covered in the refrigerator and fold in the whipped topping just before presenting. The flavors deepen and meld together beautifully during this resting period.

Creative Variations

While the classic recipe remains my favorite, there are several delicious ways to customize this salad. Try adding diced bananas or fresh berries just before serving for extra freshness. Substitute homemade whipped cream stabilized with a bit of gelatin for the Cool Whip if you prefer a less processed option. Some family members even enjoy adding mini marshmallows or toasted coconut for additional texture.

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Serving Suggestions

This versatile salad works equally well as a side dish for ham or turkey at holiday meals or as a light dessert on warm summer evenings. Serve it in a clear glass bowl to showcase the colorful fruits and creamy sauce. For elegant presentation, spoon individual portions into stemmed glasses and garnish with mint leaves or additional maraschino cherries on top.

Holiday Tradition

In our family, this fruit salad has graced every Easter table for over fifty years. The pastel colors of the fruits complement spring decor perfectly and the light sweet flavor pairs wonderfully with traditional ham. Consider making this recipe part of your own holiday traditions; the familiar taste will become associated with happy memories for years to come.

Frequently Asked Questions About Recipes

→ Can I use a different type of pasta?

Yes, you can substitute acini de pepe with other small pasta types like orzo or tiny shell pasta for similar results.

→ How long does this dish need to chill?

The dish should chill for at least 4 hours, but overnight refrigeration is recommended for best flavor.

→ Can I make this ahead of time?

Absolutely! Preparing this dish a day in advance allows the flavors to meld together beautifully.

→ What can I use instead of Cool Whip?

Fresh whipped cream or whipped topping can be used as a substitute for Cool Whip in this dish.

→ Can I add more fruits to this dish?

Of course! Feel free to add fruits like grapes, apples, or strawberries for added variety and texture.