Frog Eye Salad
Frog Eye Salad might have a quirky name, but this delightful dessert is far from ordinary. Combining pasta with a sweet, creamy mixture and a bounty of fruits, it’s a surprisingly refreshing dish. Perfect for picnics, potlucks, or a unique dessert option at home, it’s sure to catch attention and please the palate.
Why You Should Try Frog Eye Salad:
This recipe stands out for its unique combination of textures and flavors. The acini de pepe pasta, resembling tiny pearls, adds an unexpected but pleasant texture that contrasts beautifully with the creamy sauce and the juicy fruit. It’s a fantastic choice for those looking to surprise guests with something different yet delicious.
Ingredients Needed:
- Pasta Base: 12 oz of acini de pepe pasta.
- Fruits: Canned pineapple tidbits and mandarin oranges.
- Sauce: Granulated sugar, all-purpose flour, and eggs for the custard.
- Mix-ins: Shredded sweetened coconut and mini marshmallows.
- Creaminess: Cool whip for a smooth, light finish.
Storage Info: Frog Eye Salad is best enjoyed chilled and can be stored in the refrigerator for up to 3 days. Ensure it’s covered tightly with plastic wrap or in an airtight container to maintain its freshness and prevent it from absorbing other flavors in the fridge.
Helpful Tips:
- Make sure the pasta is well drained and cooled before adding it to the fruits to prevent it from becoming soggy.
- Allow the custard to cool completely before combining it with the fruits to ensure the flavors meld beautifully without cooking the fruit.
- Chill the salad for at least 6 hours, but overnight is best for the flavors to fully develop and the salad to set properly.
FAQ about Frog Eye Salad:
- Can I use fresh fruits instead of canned? Yes, fresh fruits can be used, but ensure they’re cut into small, bite-sized pieces. Adjust the sweetness as needed since canned fruits are usually in syrup.
- What if I can’t find acini de pepe pasta? Small pasta like orzo can be a substitute, though the unique texture of acini de pepe is part of what makes this salad special.
- Is there a dairy-free alternative to cool whip? Yes, there are dairy-free whipped toppings available in most grocery stores, or you can make a homemade version using coconut cream.
Frog Eye Salad is a whimsical, tasty treat that combines simple ingredients in an extraordinary way. Whether you’re bringing it to a gathering or enjoying it at home, its combination of creamy, fruity, and chewy textures, along with its sweet taste, makes it an unforgettable dish.
Pineapple Frog Eye Salad
Equipment
- Large pot for cooking pasta
- Medium saucepan for making custard
- Large mixing bowl
Ingredients
- 12 oz acini de pepe pasta
- 2 cans 20 oz each pineapple tidbits, drained (reserve juice)
- 1 can 20 oz mandarin oranges, drained
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 eggs beaten
- 1/2 cup shredded sweetened coconut
- 1 cup mini marshmallows
- 8 oz thawed cool whip
Instructions
- Cook acini de pepe pasta in a large pot of salted boiling water according to package directions. Drain and let cool.
- In a large mixing bowl, combine drained mandarin oranges and pineapple tidbits. Set aside.
- In a medium saucepan, whisk together 1 3/4 cups of reserved pineapple juice and granulated sugar over medium heat until dissolved.
- Add beaten eggs and flour to the saucepan. Heat mixture, whisking constantly, until it reaches 170°F and thickens to a custard consistency (about 10-20 minutes). Remove from heat and let cool completely.
- Once cooled, add the custard mixture to the bowl with fruit. Stir in marshmallows and coconut until well combined. Cover and chill for at least 6 hours or overnight.
- When ready to serve, fold in the thawed cool whip. Top with additional coconut and marshmallows if desired. Enjoy!
Notes
Ensure the custard mixture is completely cooled before adding it to the fruit to prevent it from curdling.
Adjust sweetness according to taste preference by adding more or less sugar.
