Fish Eye Salad or Italian Fruit Salad
Treat your taste buds to a sweet and tropical delight with Fish Eye Salad, also known as Italian Fruit Salad—a show-stopping dessert that blends comforting nostalgia with vibrant flavors. This irresistible recipe features Acini di pepe pasta, tiny pearls of pasta resembling "fish eyes," as the star ingredient, complemented by a medley of juicy pineapple chunks, tangy mandarin oranges, luscious maraschino cherries, and pillowy mini marshmallows. A rich homemade custard, prepared with fresh pineapple juice, sugar, eggs, and a touch of flour, ties everything together with velvety creaminess, while a dollop of whipped topping adds an airy finish. Optional shredded coconut lends a tropical flair, making this chilled fruit salad the perfect crowd-pleaser for potlucks, family gatherings, or holiday feasts. Ready in under an hour and served cold, this dreamy dessert combines unique textures and flavors your guests will rave about!
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Ingredients
- 1 cup Acini di pepe pasta
- 1 can (20 oz) Pineapple chunks (canned, drained)
- 2 cans (11 oz each) Mandarin orange segments (canned, drained)
- 1 cup Maraschino cherries (halved)
- 1.5 cups Mini marshmallows
- 1 cup Shredded coconut (optional)
- 0.5 cup Sugar
- 2 large Eggs
- 2 tablespoons Flour
- 1 cup Pineapple juice (reserved from the canned pineapple)
- 8 oz Whipped topping (thawed)
Directions
Step 1
Cook the acini di pepe pasta according to package instructions. Drain and rinse under cold water. Set aside.
Step 2
In a small saucepan, whisk together the sugar, eggs, and flour. Gradually add the reserved pineapple juice, whisking continuously to prevent lumps.
Step 3
Cook the mixture over medium heat, stirring constantly, until it thickens into a smooth custard (about 8-10 minutes). Remove from heat and let it cool completely.
Step 4
In a large mixing bowl, combine the cooked and cooled acini di pepe pasta, drained pineapple chunks, mandarin orange segments, and maraschino cherries (halved).
Step 5
Add the mini marshmallows and shredded coconut (if using) to the bowl, and gently toss everything together.
Step 6
Fold in the cooled custard mixture and mix until evenly distributed.
Step 7
Gently fold in the whipped topping until the salad is creamy and well combined.
Step 8
Transfer the salad to a serving dish or bowl. Cover and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld.
Step 9
Serve chilled and enjoy your delightful Fish Eye Salad!
Nutrition Facts
| Serving size | (1574.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4122.4 |
| Total Fat 203.3g | 0% |
| Saturated Fat 169.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 372mg | 0% |
| Sodium 374.9mg | 0% |
| Total Carbohydrate 551.4g | 0% |
| Dietary Fiber 48.6g | 0% |
| Total Sugars 279.4g | |
| Protein 60.9g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 195.5mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 2283.7mg | 0% |
Source of Calories