"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Acini de Pepe Fruit Salad Recipe

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This recipe for Acini de Pepe Fruit Salad, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Calder Jarman


1 c. sugar
2 T. flour
1/2 tsp. salt
1 3/4 cups pineapple juice, reserved from canned pineapple
2 eggs, beaten
1 T. lemon juice
3 qt. water
2 tsp. salt
1 T. cooking oil
1 16 oz. package Acini de Pepe pasta
2 20 oz. cans pineapple chunks, drain and reserve juice
1 20 oz. can crushed pineapple, drain and reserve juice
3 11 oz. cans mandarin oranges, drained
1 8 oz. carton Cool Whip
1 c. miniature marshmallows
1 c. coconut (optional)
Other optional mix-ins: drained fruit cocktail, drained
maraschino cherries, chopped walnuts

In a saucepan combine the sugar, flour and 1/2 tsp. salt. Gradually stir in the reserved pineapple juice and eggs. Cook over medium heat until thickened, stirring constantly. Add lemon juice. Let mixture cool to room temperature. In a large saucepan bring the water, 2 tsp. salt, and cooking oil to a boil. Add Acini de Pepe pasta and cook until done, approx. 10 minutes. Drain pasta, rinse with water, and let cool to room temperature. Combine egg mixture and pasta. Mix lightly until pasta is well coated. Refrigerate overnight in an airtight container until well chilled. Salad may be refrigerated up to a week at this point. Before serving gently fold in the mandarin oranges, chunk and crushed pineapple, cool whip, marshmallows, and coconut. Drained fruit cocktail, maraschino cherries, and chopped walnuts can also be
added if desired.




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