This dessert is so easy to prepare, ingredients are not hard to find onboard and its an all-time favourite of my crew.
At home I normally use young coconut meat instead of pasta, but young coconut is almost impossible to find onboard.
One of my colleague, Bosun Samuel Ruedas, suggested to use macaroni pasta and it was an instant hit onboard.
And then on my last vessel assignment, M.T. Persia, macaroni pasta was not available in my inventory but I had a lot of
fussilli pasta. I tried to substitute fussilli instead of macaroni and I must say, it was a perfect substitute to immitate young coconut meat.
That’s the beauty of listening to your crew and trying to use other ingredients on hand.

Photo by Nino Almendra
Now on with the cooking…
Fruit and Pasta Salad
Prep. time: 20 minutes
Pasta Cooking time: 8-10 minutes {Follow the Pasta package cooking directions.}
Difficulty: Very Easy
Makes; 5 Liters serving bowls
Good for 24 crew
You will need;
500 grms. pasta, (macaroni,fussilli or shells) cooked according to package instruction.
4 can (850grms.) fruit cocktail
1 liter whip cream 30-35%fat
1 big can (398grms.) sweet condensed milk
1 Tbsp. vanilla powder/liquid
Fresh Fruits for Garnishing;
Fresh Cherries
Green/Red Apples, diced
Red,Green or Black Grapes
Fresh Mint leaves
Direction;
On a large cooking pot bring water to a rolling boil,
add the pasta and stir to avoid from sticking at the bottom of the pot.
Cooked pasta according to package instructions.
Drain pasta on a large colander and let it cool down or chill for several minutes.
Drain all the juice of fruit cocktail on a large strainer.
{Fruit cocktail juice can be use in making Sweet and Sour Sauce.}
Place the whip cream on a large mixing bowl. Pour in the condensed milk and add the vanilla.
Whisk until well blended. Add the drained fruit cocktail. Add the chilled cooked pasta.
Toss the salad using a rubber scraper. Garnish with frresh fruits and mint leaves.
Enjoy your dessert!!! 😉
Here’s how I do it;

add the pasta and stir to avoid from sticking at the bottom of the pot.
Cooked pasta according to package instructions.


{Fruit cocktail juice can be use in making Sweet and Sour Sauce.}










Photo by Nino Almendra
Thanks alot for spending your precious time on my blog and hope this recipe
encourage you to try making some Fruit and Pasta Salad.
Please come and join the party, it is hosted by
Angie of “The Novice Gardener”
Come All You Party People!!!
Fiesta Friday #31
You can also follow me on TWITTER, GOOGLE+ and FACEBOOK.
*Products that are mentioned/used on this post are for illustration purposes only and do not imply that they are endorsed by icookonboard.com.
Mmm that looks delicious!
LikeLike
I would have never thought to combine pasta and fruit salad! I am a huge fan of the filipino fruit salad.. especially when there is buko pandan and nata de pina. Hope you are enjoying your vacation!
LikeLike
Yes, I’m enjoying every moment of it. =)
Wish you well too, Diahann!
LikeLike
It looks sooooo refreshing !!! 🙂
LikeLike
So unusual, very inventive! 🙂
LikeLike
wowee what a colourful and healthy dessert….yummmmm
LikeLike
Thanks Chitra! =)
LikeLike
Pasta as a substitute for coconut meat – I would never have guessed, but makes sense now I think about it. At any rate, that is such a colourful and delicious looking dessert. Thanks for the inspiration.
LikeLike
so innovative! I would never have thought of trying this, what a lucky crew 🙂
LikeLike
My mum used to make this all the time for weekend lunches…love it!
LikeLike
Visual treat. Sure it tastes yum as well
LikeLike
We would call this a barbecue dessert. So great to fill up on after a lunch of sausages and steak and onions!
LikeLike
Never thought about fruit with pasta…fun!
LikeLike
A pasta dessert? Bring it on, I say!
LikeLike
[…] Nino […]
LikeLike
Oh wow, that looks so awesome! I have never used pasta in a sweet salad…I need to try that…such a great idea 😉
LikeLike
Oh yeah, Maiu! Thanks for your interest in trying this recipe. =)
LikeLike