This recipe happens to be a favorite of my nephew who has been known to eat his body weight in frog eye salad whenever it is made. Lightly sweet and served chilled, frog eye salad derives its name from the tiny Acini de Pepe pasta “eyeballs” used as the primary ingredient. Texturally, this is a super fun dish to eat and is always popular with families. Thanks to my sister Joan for sharing this recipe!
Frog Eye Salad
Course: Uncategorized8
servingsIngredients
7 ounces unsweetened pineapple juice
½ cup granulated sugar
1 egg, beaten
1 Tablespoon flour
1 ¼ teaspoons salt (divided)
2 teaspoons lemon juice
2 teaspoons vegetable oil
8 ounces acini di pepe pasta
2-11 ounce cans mandarin oranges (drained)
1-20 ounce can pineapple tidbits (drained, reserving juice)
2-28 ounce cans fruit cocktail, drained
1-8 ounce package cool whip, thawed
2-3 cups mini marshmallows
1/2 cup shredded coconut
Directions
- In a saucepan, combine the pineapple juice, sugar, eggs, flour and ¼ teaspoon salt.
- Stir and cook over medium heat until thickened.
- Remove from heat, stir in the lemon juice and let cool until room temperature (about an hour).
- Bring a pot of water to a boil.
- Add the remaining 1 teaspoon salt, the vegetable oil and the pasta.
- Cook until al dente, according to directions on the box.
- Drain, rinse under cold water and let sit in the strainer until cooled to room temperature.
- In a large bowl, combine the cooled pasta, cooled egg mixture, mandarin oranges, pineapple, fruit cocktail and cool whip, mixing until well combined.
- Refrigerate until chilled (8 hours to overnight).
- 10. Just before serving, fold in the marshmallows and coconut.
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