Rosa Marina Fruit Salad

Name: Rosa Marina Fruit Salad
Prep time: 15 min
Cook time: 15 min
Total time: 8 h 60 min
Yield: 24 servings
Ingredients: 1 (16 ounce) package Rosa Marina (orzo) pasta; 2 (15 ounce) cans mandarin oranges, drained and juice reserved; 1 (16 ounce) can pineapple chunks, drained with juice reserved; 1 (16 ounce) can crushed pineapple, drained and juice reserved; 1 (4 ounce) jar maraschino cherries, drained and halved; ¾ cup white sugar; 2 large eggs; 3 tablespoons all-purpose flour; 1 (16 ounce) container whipped topping (such as Cool Whip®)

Rating: 4.56 stars

27 Ratings
23 Reviews
2 Photos

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.

By Joy

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Recipe Summary

prep:

15 mins

cook:

15 mins

additional:

8 hrs 30 mins

total:

9 hrs

Servings:

Yield:

24 servings

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

1 (16 ounce) package Rosa Marina (orzo) pasta
2 (15 ounce) cans mandarin oranges, drained and juice reserved
1 (16 ounce) can pineapple chunks, drained with juice reserved
1 (16 ounce) can crushed pineapple, drained and juice reserved
1 (4 ounce) jar maraschino cherries, drained and halved
¾ cup white sugar
2 large eggs
3 tablespoons all-purpose flour
1 (16 ounce) container whipped topping (such as Cool Whip®)

Directions

Step 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.

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Step 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.
Step 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.

Nutrition Facts

Per Serving:

196 calories; protein 3.5g; carbohydrates 35g; fat 5.2g; cholesterol 15.5mg; sodium 19.5mg. Full Nutrition

Reviews (23)

Most helpful positive review

Judy Blum Ryan

08/17/2013

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! Read More

Helpful

(11)

Most helpful critical review

Carolyn Ellsworth

04/22/2015

My brother LOVES this stuff. I made it more out of sentimentality than anything for Easter this year. It went over poorly with my husband's family. Texture was an issue. Flavor is sweet enough. Read More

Helpful

(2)

27 Ratings

5 star values: 22
4 star values: 2
3 star values: 1
2 star values: 0
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Judy Blum Ryan

08/17/2013

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! Read More

Helpful

(11)

Bonnie Trapp

08/03/2014

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, stirring occasionally. Once juice was absorbed into orzo, I put the bowl of orzo into the refrigerator for about an hour. After given time to cool, I added fruit in recipe (1 can of pineapple tidbits, 1 can mandarin oranges, and maraschino cherries) to bowl I also added some coconut flakes and crushed pecans. Then I mixed in cool whip, until well blended. Ihe salad isn't thick but it's lightly sweet and very enjoyable. Read More

Helpful

(9)

Carolyn Ellsworth

04/22/2015

Helpful

(2)

miakmo

03/30/2016

I use fruit cocktail instead of pineapple chunks and have used both a can of regular and large chunk fruit cocktail to change the textures a bit. I also add a large jar of maraschino cherries along with the called for can of crushed pineapple and large can or 2 smaller cans of mandarin oranges. Drain all juices into pan to thicken as listed then add most of a large tub of cool whip. It's what I had on hand and now the family and friends ask for it! Both the original recipe and my adapted are very good! Read More

Helpful

(2)

MARYLOU328

12/28/2016

I cut the recipe in half because it makes so much so only used the can of crushed pineapple and not the chunks. I cooked the syrup but it didn't thicken even after cooling for 30 minutes so brought it back up to a slow boil mixed 2 teaspoons of cornstarch in a tablespoon of water added that brought it to boil and it thickened nicely. Definitely a keeper! Read More

Helpful

(1)

Alicia Coleman

07/03/2014

Very good but...The amount the recipe makes is HUGE! If you want an amount for a one time dinner try to scale it down. We had a ton leftover. Read More

Helpful

(1)

Melanienoelle

06/08/2014

Perfect summer dish! Read More

Helpful

(1)

Lynda

07/21/2015

I like this recipe but do not like how the egg whites clump up in the sauce. Read More

Helpful

(1)

Ariviste

09/27/2014

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 good just the way it is. Read More

Helpful

(1)

More Reviews

Back to Rosa Marina Fruit Salad

All Reviews for Rosa Marina Fruit Salad

- of Reviews

Rosa Marina Fruit Salad

Servings Per Recipe: 24
Calories: 196.1

% Daily Value *

protein: 7 %

carbohydrates: 11 %

dietary fiber: 5 %

sugars:

fat: 8 %

saturated fat: 21 %

cholesterol: 5 %

vitamin a iu: 7 %

niacin equivalents: 12 %

vitamin c: 26 %

folate: 12 %

calcium: 2 %

iron: 5 %

magnesium: 7 %

potassium: 4 %

sodium: 1 %

thiamin: 8 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Rosa Marina Fruit Salad

1 of 23

All Reviews

Judy Blum Ryan

08/17/2013

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!

Helpful

(11)

Bonnie Trapp

08/03/2014

Helpful

(9)

Carolyn Ellsworth

04/22/2015

My brother LOVES this stuff. I made it more out of sentimentality than anything for Easter this year. It went over poorly with my husband's family. Texture was an issue. Flavor is sweet enough.

Helpful

(2)

miakmo

03/30/2016

Helpful

(2)

MARYLOU328

12/28/2016

Helpful

(1)

Alicia Coleman

07/03/2014

Very good but...The amount the recipe makes is HUGE! If you want an amount for a one time dinner try to scale it down. We had a ton leftover.

Helpful

(1)

Melanienoelle

06/08/2014

Perfect summer dish!

Helpful

(1)

Lynda

07/21/2015

I like this recipe but do not like how the egg whites clump up in the sauce.

Helpful

(1)

Ariviste

09/27/2014

Helpful

(1)

1 of 2 Rosa Marina Fruit Salad

Jen Wigton

2 of 2 Rosa Marina Fruit Salad

Joy

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Rosa Marina Fruit Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (23)

Most helpful positive review

Most helpful critical review

All Reviews for Rosa Marina Fruit Salad

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Include these ingredients

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Rosa Marina Fruit Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (23)

Most helpful positive review

Most helpful critical review

All Reviews for Rosa Marina Fruit Salad