Rosa Marina Fruit Salad

Rosa Marina Fruit Salad

8
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"My boss gave me this recipe and it is fantastic. Don't be afraid of the combination of fruit and pasta! This makes a great side dish for a potluck or picnic."

Ingredients

9 h {{adjustedServings}} servings 196 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo.
  2. Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, about 30 minutes.
  3. Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend, 8 hours to overnight. Fold whipped topping into orzo mixture before serving.
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Reviews

8
  1. 10 Ratings

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This is delicious! Been making this for many years. I got the same recipe from a neighbor. I will never change the ingredients. It's fine the way it is!

I love this fruit salad made just the way the recipe says. I think it would also make a very good dessert since it is sweet and light. More kinds of fruit could be added also, but it is so goo...

I liked this very much, but did cut it down to a smaller scale. After cooking orzo, I put cooked orzo in a bowl and added juice to orzo without heating and allowed the juice to absorb into orzo...