Rosa Marina Fruit Salad Recipe 425 Food

ROSA MARINA FRUIT SALAD RECIPE - (4.2/5)

Steps:

• Cook pasta, drain and cool. Combine sugar, eggs, flour and juices. Boil and set aside to cool. Fold in cool whip. Fold in cold macaroni. Add crushed pineapple, cherries and oranges. Mix well and refrigerate overnight.

ROSAMARINA SALAD

Steps:

• Cook pasta according to package instructions and drain well.
• Drain juice from oranges and pineapple into a bowl. Add sugar, eggs, flour and salt to the juice. Cook over medium heat in a saucepan until thickened. pour over pasta and let stand overnight.
• The next day, fold in the fruit, nuts, and whipped topping. You can mix the cherries into the salad or use on top as a garnish.

ROSA MARINA PASTA SALAD

Steps:

• Put pasta in a large bowl.
• Beat eggs in small bowl.
• Drain the pineapple, saving juice.
• Refrigerate drained pineapple.
• In a saucepan, put saved pineapple juice, beaten eggs, sugar, flour and salt.
• Cook over low heat, stirring till thickened.
• Pour thickened juice mixture through a strainer over the cooked pasta.
• Mix well then and refrigerate overnight.
• The next day, drain all of the fruits very well.
• Fold the fruits (including the chilled pineapple) and Cool Whip into the pasta.
• Mix well.
• Chill for at least an hour.

ROSA MARINA SALAD

Steps:

• 1. Prepare Rosa Marina (Orzo) as directed.
• 2. Drain pineapple and oranges, reserving liquid in a small sauce pan.
• 3. Add sugar, flour, eggs and salt to the sauce pan and cook on medium heat until thickened. Make sure you stir it constantly so it doesn't scorch or stick.
• 4. Rinse pasta with cold water after draining.
• 5. Turn pasta into a large bowl and mix with the hot fruit juice sauce, then refrigerate at least 4-6 hours (preferably overnight to allow the sauce to flavour the pasta).
• 6. After sitting, add fruit and whipped topping and mix well.
• 7. Optional: You can add Marachino Cherries as a garnis if you wish, but i find that it's better without them.

FRUIT SALAD

Steps:

• Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.
• Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.
• Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you'll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.
• Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they're large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.