The BEST Acini de Pepe Fruit Salad!
This creamy, fruity classic is sweet, fluffy, and packed with pineapple, mandarin oranges, coconut, and marshmallows. It’s the perfect make-ahead side dish for holidays, potlucks, and family dinners. 🍊✨
🛒 You’ll Need:
For the fruit salad 🍍
✔️ 1 (20-ounce) can pineapple tidbits, drained, juice reserved
✔️ 1 (10-ounce) can crushed pineapple, drained, juice reserved
✔️ 1 cup reserved pineapple juice
✔️ 1/2 cup granulated sugar
✔️ 1 large egg yolk
✔️ 1/4 tsp salt
✔️ 1 Tbsp cornstarch
✔️ 1/2 cup acini di pepe noodles
✔️ 1 (15-ounce) can mandarin oranges, drained
✔️ 1/2 cup shredded sweetened coconut
✔️ 1 cup mini marshmallows
✔️ 1 banana, sliced
For the whipped cream ✨
✔️ 1 cup heavy whipping cream
✔️ 1/4 cup powdered sugar
Instructions:
1️⃣ Drain both cans of pineapple and reserve the juice. Place the drained pineapple in the fridge for later.
2️⃣ In a saucepan over medium heat, whisk together 1 cup reserved pineapple juice, 1/2 cup sugar, 1 egg yolk, 1/4 tsp salt, and 1 Tbsp cornstarch until smooth.
3️⃣ Cook until the mixture comes to a low boil and thickens slightly. Remove from heat and let cool.
4️⃣ Cook 1/2 cup acini di pepe noodles according to package directions. Drain and cool.
5️⃣ Combine the cooled noodles with the thickened pineapple sauce in a container.
6️⃣ Refrigerate for a few hours, or overnight.
7️⃣ Once chilled, add the acini di pepe mixture to a large bowl with the pineapple, mandarin oranges, coconut, mini marshmallows, and sliced banana.
8️⃣ In a separate bowl, beat 1 cup heavy whipping cream and 1/4 cup powdered sugar until stiff peaks form.
9️⃣ Fold the whipped cream into the fruit salad mixture.
🔟 Serve immediately or refrigerate until ready to serve.
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Find the full recipe at Tastes Better From Scratch (link in bio!)
The Acini de Pepe fruit salad is truly a nostalgic dessert that brings back memories of family gatherings and festive celebrations. One thing I've learned when making this salad is that reserving the pineapple juice not only adds extra flavor but also creates a natural sweet sauce when combined with sugar, egg yolk, and cornstarch. Cooking the Acini de Pepe noodles perfectly is crucial—they should be tender but not mushy, so following the package instructions and rinsing them with cold water after cooking helps keep the texture just right. Adding mini marshmallows and shredded sweetened coconut contributes to the fluffy and sweet texture that makes this salad so beloved. The banana slices add a fresh softness that balances the citrusy mandarin oranges and pineapple tidbits. When folding in the whipped cream, be gentle to maintain the light and airy consistency. It’s a great idea to prepare this salad a few hours in advance or the day before serving, as it allows all the flavors to meld and the noodles to absorb the pineapple sauce. For those hosting holiday dinners or potlucks, this Acini de Pepe fruit salad stands out as a unique and refreshing side compared to traditional options. The combination of creamy, fruity, and slightly tangy flavors satisfies a variety of palates. I recommend using fresh and ripe bananas and high-quality canned fruit for the best taste. Also, you can customize this salad by adding chopped nuts, like walnuts or pecans, for some crunch if desired. Overall, this recipe is a treasured classic that is easy to make and always delights guests with its light sweetness and nostalgic appeal. Give it a try at your next gathering—you might find it becomes a new family favorite!
I never heard of this recipe. Looks delicious! Going shopping tomorrow!