Description
Frog Eye Salad is a sweet, creamy fruit and pasta salad featuring small pasta pearls, pineapple juices, and a medley of tropical fruits mixed with marshmallows and whipped topping, perfect for potlucks or holiday gatherings.
Ingredients
Scale
Salad Base
- 1 cup pineapple juice
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons cornstarch
- 1 cup small pasta, like acini di pepe or ditalini
Fruit Mixture
- 20-ounce can pineapple chunks, drained
- 10-ounce can crushed pineapple, drained
- 15-ounce jar mandarin oranges, drained
Additional Ingredients
- 1/2 cup shredded sweetened coconut
- 1 1/2 cups mini marshmallows
- 1 (8-ounce) container Cool Whip, thawed
Instructions
- Cook the pasta: Bring a large pot of lightly salted water to a boil. Add the small pasta (acini di pepe or ditalini) and cook until tender, about 6 to 8 minutes. Drain thoroughly and rinse under cold water to stop cooking and cool the pasta.
- Prepare the custard base: In a medium saucepan, whisk together 1 cup pineapple juice, 1/2 cup granulated sugar, egg yolk, kosher salt, and cornstarch until smooth. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble gently, about 3 to 5 minutes. Remove from heat and cool completely.
- Combine fruit and other ingredients: In a large mixing bowl, combine pineapple chunks, crushed pineapple, and mandarin oranges. Add shredded sweetened coconut and mini marshmallows. Stir gently to mix.
- Mix pasta and custard: Add the cooled pasta to the custard mixture and stir until the pasta is evenly coated.
- Assemble the salad: Pour the pasta and custard mixture into the fruit bowl and gently fold to combine all ingredients evenly.
- Add whipped topping: Fold in the thawed Cool Whip carefully to maintain fluffiness.
- Chill: Cover the salad and refrigerate for at least 2 hours to allow flavors to meld and the salad to set.
- Serve: Stir gently before serving. Enjoy chilled as a refreshing and unique dessert or side dish.
Notes
- Use small round pasta shapes like acini di pepe or ditalini for the authentic texture.
- Ensure the custard base is cooled completely before mixing to prevent curdling the Cool Whip.
- Drain canned fruits well to avoid making the salad too watery.
- Make the salad a few hours ahead to enhance flavor melding and texture.
- For a lighter version, use reduced-fat Cool Whip or substitute with whipped cream.
