“My mom makes this tasty summer fruit salad. I like the fact that it makes a lot. A great addition to any potluck or picnic. It does take a couple days to prepare - but I believe it is worth the wait!”
READY IN:
48hrs 25mins
SERVES:
25
YIELD:
25 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sugar, flour and salt in saucepan.
  2. Gradually stir in pineapple juice and eggs.
  3. Cook over moderate heat, stirring until thickened. (Pick white part out). Remove from heat; add lemon juice.
  4. Cool to room temperature.
  5. Combine water, oil, 1/2 tsp salt - boil and cook pasta 5-8 minutes in a rolling boil until pasta is done.
  6. Drain, rinse with cold water. Rinse again. Cool to room temperature. Using very large bowl, combine pasta and cooled, cooked sauce, lightly but thoroughly.
  7. Refrigerate overnight covered tightly.
  8. Add remaining ingredients.
  9. Refrigerate until chilled in airtight container. Keeps about 1 week.

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