Acini Salad


  • 1 cup acini di pepe (pasta)
  • 2 x (12 oz) cans mandarin orange|mandarin oranges
  • 1 x (20 oz) can crushed pineapple in juice
  • 1 x (6 oz) bottle maraschino cherries
  • ½ cup granulated sugar|sugar
  • 3 tbsp flour
  • pinch of salt (? teaspoon or less!)
  • 2 eggs
  • 1 x (12 oz.) tub non-dairy whipped topping


  1. Drain all fruit, reserving liquid.
  2. Cut maraschino cherries in half.
  3. Cook acini according to package directions.
  4. Drain, rinse to cool, set aside in a large bowl.
  5. Beat eggs or place in blender to whip.
  6. In same pot used to cook the acini, place the reserved liquid, granulated sugar|sugar, flour and salt.
  7. Bring to a boil, stirring constantly with wire whisk.
  8. Temper eggs with hot liquid, return to pan.
  9. If you're using an electric stove, turn off heat, return pan to hot burner, stirring constantly till mixture begins to bubble.
  10. Remove from heat, pour over cooled acini.
  11. Stir gently but thoroughly.
  12. Mixture will be soupy.
  13. Add fruit, stir gently to combine, cover and refrigerate 4 - 6 hours or overnight.
This article uses material from the "Acini Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License