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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Recipe Information
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)
Instructions
Cook the acini di pepe pasta according to package instructions. Drain and rinse under cold water. Set aside.
In a small saucepan, whisk together the sugar, eggs, and flour. Gradually add the reserved pineapple juice, whisking continuously to prevent lumps.
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.
In a large mixing bowl, combine the cooked and cooled acini di pepe pasta, drained pineapple chunks, mandarin orange segments, and maraschino cherries (halved).
Add the mini marshmallows and shredded coconut (if using) to the bowl, and gently toss everything together.
Fold in the cooled custard mixture and mix until evenly distributed.
Gently fold in the whipped topping until the salad is creamy and well combined.
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.
Serve chilled and enjoy your delightful Fish Eye Salad!
Nutrition Facts
Calories |
4122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.3 g | 261% | |
| Saturated Fat | 169.0 g | 845% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 375 mg | 16% | |
| Total Carbohydrate | 551.4 g | 201% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 279.4 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 196 mg | 15% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2284 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
