Tropical Fruit Salad


My sister was looking for a new fruit salad recipe for a wedding she needed to cook for. I told her about this recipe and thought I hadn’t made it in awhile. My husband loves fruit salad. It is similar to Frog’s Eye Fruit salad in that you add a very small round pasta called Acini de Pepe or the star shaped Stelline pasta. It gives the consistency of tapioca.


Tropical Fruit Salad

Serves at least 10-15


2 cans chunk pineapple

2 cans Mandarin oranges

4 containers of Del Monte Diced Mango–yields about 2 cups

1 pint whipping cream

1/2 block of Cream cheese, softened

1/2- 1 cup sugar, as per taste

1 cup uncooked pasta- Stelline or Acina de Pepe

1/2-1 cup sweetened shredded coconut

3 tbs chopped nuts- walnuts/macadamia, hazelnuts–whatever you like

Handful marshmallows


In boiling water cook and drain the pasta. Add the pasta to the reserved fruit juice and let sit in it for a few minutes until totally cool.

Take whipping cream and start whipping until it gets frothy. Add sugar gradually and then the very soft cream cheese. Whip until fluffy and thick. Combine all the drained canned fruits in a large bowl. Reserve some of the liquid.  Drain.

Combine the pasta to fruit and gently fold in the whipped cream to combine. Add coconut, nuts and marshmallows. Garnish with more nuts and refrigerate for an hour or 2 before serving.


  • You can add mango pulp as you whip the  cream for added flavor.
  • May omit marshmallows if vegetarian.
  • Add fresh fruits if in season.
  • Delicious when topped on warm pound cake.
  • Layer with angel food cake for a light trifle.

Pineapple Ladoo


I saw this sweet on an Indian website and modified it a bit. More low fat as no Ghee. Was quick and easy, especially with the use of canned pineapple.

1 can crushed pineapple
2/3 cup rava or cream of wheat
1/4 c of the pineapple juice
Sugar ( or substitute) to taste
8-10 split cashews
1/4 tsp cardamom powder
1-2 drops yellow food color
Some dessicated or shredded coconut

Drain pineapple and squeeze out as much as possible. Heat up rava slightly in a frying pan and set aside.Do not brown. Brown cashews in a little ghee until brown, set aside. In a small sauce pan add the pineapple water and heat until slightly syrupy.You may add sugar or sugar substitute if you want it sweeter. Add rava, nuts, pineapple and cardamom powder, yellow color and mix well. Keep stirring until rava is cooked. Add little more pineapple water if dries up. Will be somewhat mushy and the rava should be cooked. Mat add ghee at the end if want more flavor but that is optional.
After if cools down shape into balls and roll in coconut. Top with cashew pieces if desired. Makes about 20 pieces.


Addendum: A blogger from UK mentioned that they cannot get Rava or Cream of wheat….may substitute with semolina