Frog Eye Salad
User Reviews
5
Frog Eye Salad
Description
Frog Eye Salad features small acini di pepe pasta pearls cooked al dente and cooled, then mixed with a custard made from sugar, flour, pineapple juice, eggs, and lemon juice cooked until thickened and chilled. This custard base binds the salad together with a sweet, tangy creaminess.
Combined into the pasta-custard mixture are drained mandarin oranges and pineapple, plus whipped topping folded in for lightness. Mini marshmallows and shredded coconut are stirred in just before serving, introducing chewy and nutty textures with tropical fragrance.
The pasta pieces provide a tender bite inside this chilled fruit salad. It can be refrigerated for several days, making it suitable for potlucks or as a refreshing side dish at gatherings. Substitutions for pasta types or coconut sweetness can be made, and saved pineapple juice from the fruit cans is used in the custard for flavor consistency.
The salad yields a large quantity suitable for many servings, and toasted coconut can be used to enhance its flavor.
Ingredients
For the pasta:
- salt
- 16 ounces Acini di pepe pasta (see note 1)
For the custard:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 3/4 cups pineapple juice unsweetened (see note 2)
- 2 egg beaten
- 1 tablespoon lemon juice
For the salad:
- 11 ounces mandarin orange drained
- 20 ounce pineapple tidbits drained
- 20 ounce pineapple drained, crushed
- 8 ounce whipped topping thawed (see note 3, frozen
- 1 cup mini marshmallows
- 1 cup coconut see note 4, shredded
Instructions
To make the pasta:
- Bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 6 minutes. Drain well and rinse under cold water.
To make the custard:
- Meanwhile, in a medium saucepan over medium heat, whisk together sugar, flour, 1/2 teaspoon salt, pineapple juice, and eggs.
- Cook until thickened, stirring occasionally, about 10 minutes. Remove from heat, add lemon juice, cover, and chill at least 30 minutes.
To assemble the salad:
- In a large bowl, combine the pasta, custard, mandarin oranges, pineapple, and whipped topping. Mix well and refrigerate at least 30 minutes or overnight. Before serving, add marshmallows and coconut and toss to combine.
Notes
- Cook the acini di pepe pasta until al dente, about 6 minutes, then immediately chill to maintain the best texture.
- Use the liquid drained from crushed pineapple to supplement the needed pineapple juice in the custard for balanced flavor.
- If desired, replace frozen whipped topping with homemade whipped cream made from heavy cream for a fresher taste.
- Sweetened shredded coconut is traditional, but unsweetened works well and toasting it brings out nuttier flavors.
- Store leftovers covered in the refrigerator and consume within 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 190kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 25mg | 1% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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