Rosa Marina Fruit Salad Recipes

ROSAMARINA SALAD

Steps:

• 1. Cook the pasta according to box directions. Drain, rinse with cool water and drain well.
• 2. Drain pineapple and oranges, reserving juice. Refrigerate drained fruit.
• 3. Combine fruit juices, eggs, sugar and flour in a saucepan and bring to a boil, stirring frequently.
• 4. Add sauce to cooled orzo, mix well. Refrigerate orzo 8-10 hours or overnight.
• 5. Two hours before serving mix in the reserved fruit, cherries and whipped topping. Refrigerate until serving time.

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.

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 FRUIT SALAD

Steps:

• 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.
• 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.
• 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.