My Mom’s Rosa Marina Fruit Salad Is a Retro Favorite I Still Love
Ingredients
- 8 ounces orzo pasta
- 1 (20-ounce) can pineapple tidbits packed in 100% juice
- 21 (11-ounce) cans(20-ounce) can mandarin orange segments packed in 100% juice
- 15 maraschino cherries maraschino cherries
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 large egg
- 1 (12-ounce) container whipped topping
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Instructions
- Bring a large pot of water to a boil over high heat. Cook the orzo until soft, about 1 minute longer than the package directions for al dente. Drain the pasta, then set in a large bowl in the refrigerator to cool.
- Set a fine-mesh strainer over a medium bowl. Drain the pineapple tidbits and mandarin oranges through the strainer, reserving the liquid. Combine the drained fruit with the maraschino cherries in an airtight container and transfer to the refrigerator.
- In a medium heatproof bowl, whisk the sugar, flour, egg, and yolk until smooth. Add 1 cup of the reserved fruit juice to a small saucepan. Bring to a low simmer over medium-low heat (it should be steaming but not bubbling).,While whisking constantly, slowly drizzle 3 tablespoons of the warm juice into the egg mixture to warm it through. Transfer the egg mixture to the saucepan and cook, whisking often, until slightly thickened, 2 to 4 minutes.
- Stir the sauce into the cooled pasta, breaking up any stuck-together clumps and thoroughly coating the pasta. Cover and refrigerate until fully chilled, at least 4 hours and ideally overnight. If your whipped topping is frozen, move it to the fridge at this time.
- When ready to serve, drain the reserved fruit of any accumulated liquid, then stir the fruit and whipped topping into the pasta. Serve cold.,Store leftovers in an airtight container in the refrigerator for up to 2 days. Before serving, drain any pooled liquid and stir to reincorporate everything.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original