- 1 lb Macaroni
- 1 can (20 oz) Pineapple Chucks
- 1 can (15 oz) Mandarin Oranges
- 1 cup Canned Peachesor diced fresh
- 1 cup Canned Pearsor diced fresh
- 1 cup Canned Applesor diced fresh
- 1 cup Seedless Grapeshalved
- 1/2 cup Granulated Sugar
- 1/2 cup Mayonnaise
- 1/4 cup Sour Cream
- 2 tbsp Lemon Juice
Macaroni fruit salad is a sweet and tangy dish that combines cooked macaroni with a variety of fruits, such as pineapple, mandarin oranges, peaches, pears, apples, and grapes. The fruits are mixed with a creamy dressing made from mayonnaise, sour cream, sugar, and lemon juice, which provides a balance of sweet and tangy flavors. This dish is often served as a side dish or a dessert, and is perfect for summer picnics, potlucks, and family gatherings. It’s a great way to add some color and nutrients to your meal. The macaroni gives the salad a texture and bulk and the fruits give a sweet and tangy taste with a burst of freshness. The salad is often chilled before serving, which makes it even more refreshing on a hot summer day.
Macaroni fruit salad is considered to be a relatively easy dish to prepare. The recipe only requires a few simple ingredients and basic cooking techniques, such as boiling pasta and mixing ingredients together. The most time-consuming step is the chilling process, which is important to allow the flavors to develop and the salad to be more refreshing.
The steps are straightforward and easy to follow, making it a great option for beginners or busy cooks. The recipe is also very versatile, and you can make substitutions to suit your preferences or dietary restrictions.
Overall, macaroni fruit salad is a great recipe for anyone looking for a sweet, colorful and refreshing dish that can be enjoyed all year round.
Cook macaroni according to package instructions and drain.
In a large bowl, combine macaroni, pineapple, oranges, peaches, pears, apples, and grapes.
In a separate bowl, mix sugar, mayonnaise, sour cream, and lemon juice until well blended.
Pour the dressing over the macaroni mixture and toss to coat evenly.
Cover and refrigerate for at least 2 hours before serving.