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
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.