Frog Eye Salad
From KierkegaardCook
Serving suggestions
This is delicious. Will make a large quantity. It keeps well in the refrigerator. Feast on it for days or share it with your friends!
Tip. Place your strainer directly over your large mixing bowl to catch the fruit juices. Let the fruit drain for a little while before starting to assemble the salad. The drier the fruit is, the better the salad will hold together (and it will be less runny).
Variation. Acini di pepe pasta is a type of pastina. It is tiny, round-shaped balls that are smaller than green peas. The name is Italian for “peppercorns.” It comes packaged in bags or boxes. Other types of tiny pasta can be substituted.
Tags
dessert, salad, cooking for a crowd, pasta
1 c. granulated white sugar
2 Tbsp. all-purpose flour
2 1/2 tsp. salt, divided
1 3/4 c. pineapple juice
2 eggs
1 Tbsp. lemon juice
1 box Acini di pepe pasta
3 (11 oz.) cans mandarin oranges
2 (20 oz.) cans pineapple chunks
1 (20 oz.) can crushed pineapple
1 (12 oz.) frozen whipped topping, thawed
1 (10.5 oz.) bag of mini-marshmallow, if desired
Make ahead: 1 day (or at least 4 hours) before serving.
Open the canned fruit and strain it into a large bowl (KEEP the liquids). Set aside to continue draining.
Next, in a medium size saucepan: combine the sugar, flour, and 1/2 tsp. salt. Gradually whisk in the liquid juices from the canned fruit and the eggs. Then, cook over medium heat until thickened (attend to the saucepan and stir). Add the lemon juice and remove pan from heat. Cool to room temperature.
Meanwhile (or later), cook the pasta according to package directions, then drain and let the pasta cool. Mix the fruit, pasta, and remaining salt together. Then refrigerate until cold.
Once the salad is chilled, remove from fridge and stir in the whipped topping—until combined. Then refrigerate at least 4 hours, until ready to serve.
If serving with marshmallows: Stir them in before serving because the marshmallows won’t look as pretty when stored in the salad as it sets.
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