Introduction
Frog Eye Salad is a truly unique fruit salad that has captured the hearts of many, especially in Utah where it originated. This delightful dish is not just your ordinary fruit salad; it incorporates acini di pepe pasta, giving it a distinctive texture. Mixed with pineapple, mandarin oranges, coconut, and miniature marshmallows, all combined with a creamy pineapple custard and freshly whipped cream, it’s a perfect accompaniment to various meals. Whether served as a side dish or dessert, Frog Eye Salad is sure to impress with its colorful presentation and delightful flavors.
Detailed Ingredients with measures
1 (20-ounce) can pineapple chunks
1 (20-ounce) can crushed pineapple
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 large egg
1/2 teaspoon fine salt
2 teaspoons lemon juice
1 cup acini di pepe pasta
1 1/2 cups heavy cream
1/3 cup confectioners’ sugar, sifted
2 (15-ounce) cans mandarin orange segments, well drained
1/2 cup flaked coconut
1 cup miniature marshmallows
Optional Toppings:
10 maraschino cherries
1/4 cup toasted coconut
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Yield
Approximately 8 servings
Frog Eye Salad is a versatile and visually appealing dish that’s perfect for any gathering, complementing meals such as baked ham, pork roast, or roast turkey. Its blend of flavors and textures makes it a delightful treat for both the eyes and the palate. Enjoy this charming salad at your next holiday or get-together, and watch your guests come back for seconds!
Detailed Directions and Instructions
Prepare the Pineapple Custard
– Drain the pineapple chunks and crushed pineapple over a mesh strainer into a medium bowl, pressing to extract as much juice as possible. Reserve the juice and transfer the drained pineapple solids to a large bowl.
– In a medium saucepan, whisk together the granulated sugar and flour. Add 1 cup of the reserved pineapple juice, the egg, and salt, whisking until combined.
– Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 6 to 7 minutes.
– Strain the custard through a mesh strainer into a large bowl. Stir in the lemon juice. Cover and refrigerate until chilled, approximately 30 minutes.
Cook the Pasta
– While the custard chills, cook the acini di pepe pasta according to package directions until tender. Drain and rinse under cold water until completely cool. Set aside.
Prepare the Whipped Cream
– In a medium bowl, beat the heavy cream with an electric mixer until frothy.
– Gradually add the confectioners’ sugar and continue beating until stiff peaks form. This should yield about 4 cups of whipped cream. Reserve 1 cup for topping and refrigerate until ready to serve.
Assemble the Salad
– Add the cooled pasta to the chilled custard, stirring to combine.
– Fold in the drained pineapple, mandarin orange segments, flaked coconut, and miniature marshmallows.
– Gently fold in 3 cups of the whipped cream until well incorporated.
– Transfer the salad to a serving bowl.
Serve
– Serve the Frog Eye Salad as a side dish or dessert, garnished with the reserved whipped cream, maraschino cherries, and toasted coconut, if desired.
Notes
Serving Suggestions
– This delightful salad pairs well with baked ham, pork roast, roast turkey, or chicken meals, making it a versatile addition to various occasions.
Storage Instructions
– Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad may lose some texture over time, particularly the whipped cream.
Customization Options
– Feel free to add nuts or other fruits according to your preference for added texture and flavor.
Cook Techniques
Preparing the Pineapple Custard
To make the pineapple custard, it is important to extract the juice from the pineapple solids effectively. Whisk the granulated sugar and flour together in a saucepan, then incorporate the reserved pineapple juice, egg, and salt. Cook until the mixture thickens while stirring constantly, ensuring a smooth texture. Straining the custard helps remove any lumps or cooked egg bits for better consistency.
Cooking the Acini di Pepe Pasta
Follow the package instructions carefully to cook the acini di pepe pasta until it is tender. Draining and rinsing the pasta under cold water stops the cooking process and cools it down, which is crucial for maintaining the proper texture in the salad.
Making Whipped Cream
For the perfect whipped cream, use an electric mixer and start on low speed until the cream is frothy. Gradually add the confectioners’ sugar while continuing to beat until stiff peaks form, providing a light and airy texture that contrasts beautifully with the other ingredients.
Assembling the Salad
Combine the cooled pasta with the chilled pineapple custard to ensure even distribution of flavors. Gently fold in the remaining ingredients, taking care not to deflate the whipped cream. This folding technique helps maintain the lightness of the salad.
Serving the Frog Eye Salad
Presentation is key! Garnish the salad with reserved whipped cream, maraschino cherries, and toasted coconut for added visual appeal and texture. The salad serves well chilled as a delightful side dish or dessert.
FAQ
Can I make Frog Eye Salad ahead of time?
Yes, you can prepare Frog Eye Salad in advance. Assemble the salad and refrigerate it for a few hours or overnight to allow the flavors to meld. Reserve toppings for the best presentation just before serving.
What can I substitute for acini di pepe pasta?
If you cannot find acini di pepe pasta, you can substitute with other small pasta shapes like tiny star pasta or orzo. The texture may vary slightly, but it should still create a delicious salad.
Can I use fresh fruit instead of canned?
Absolutely! Fresh fruits can be used in place of canned pineapple and mandarin oranges. Just make sure to cut them into small, bite-sized pieces for the best results.
Is Frog Eye Salad gluten-free?
Traditional Frog Eye Salad is not gluten-free due to the pasta. To make a gluten-free version, use gluten-free pasta alternatives.
How long does Frog Eye Salad last in the fridge?
Frog Eye Salad can typically be stored in the refrigerator for up to 3 days. Ensure it is covered tightly to maintain its freshness.
Conclusion
Frog Eye Salad is a delightful and unique fruit salad that brings together a lovely combination of textures and flavors. The harmony between the sweet fruits and creamy custard, along with the cheery acini di pepe pasta, makes it a crowd-pleaser at holiday gatherings, potlucks, or family meals. Its versatility as both a side dish and a dessert allows it to complement a variety of main courses, making it a perfect addition to any festive table.
More recipes suggestions and combination
Pineapple Coconut Rice Salad
Combine cooked rice with pineapple chunks, coconut flakes, diced bell peppers, and a tangy lime dressing for a tropical twist.
Fruit and Marshmallow Ambrosia
Mix marshmallows, mandarin orange segments, and shredded coconut with a fluffy cream cheese and whipped topping mixture for a refreshing dessert.
Tropical Pasta Salad
Use rotini pasta and toss it with diced pineapple, bell peppers, red onions, and a light citrus vinaigrette for a vibrant salad.
Creamy Orange Jello Salad
Prepare orange-flavored gelatin with crushed pineapple and whipped cream, served chilled for a nostalgic treat.
Coconut Cream Fruit Parfaits
Layer whipped coconut cream, layers of mixed fruit, and granola for an elegant dessert that showcases seasonal fruits.