Frog Eye Salad is a dessert salad recipe that originates from Mormon cooks and includes canned fruit, custard, whipped cream and tiny pasta.
Frog Eye Salad
By Sue Lau | Palatable Pastime
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Frog Eye Salad is my recipe of the day with the blogging group From Our Dinner Table. The group posts recipes on Sundays concerning different topics. This week we are sharing dessert recipes for Easter. Glad you could join us!
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For my offering I decided to make Frog Eye Salad. And unless you live out west in Utah where this is usually made, you probably have many questions about that recipe title.
It’s probably due to the tiny round pasta, which have a “somewhat” frog eye look. You might also wonder about pasta in a dessert fruit salad. No worries, it’s fine. It has a light texture not dissimilar to tapioca.
Overall it is very easy to make. And the custard in the salad is far easier to make than other dessert custards. About as easy as making gravy, really.
Delicious Easter Dessert Recipes
- Easter Egg Surprise Cookies from Hezzi-D’s Recipe Box
- Easter Pavlova from Art of Natural Living
- English Easter Biscuits (Lemon Currant Cookies) from That Recipe
- Frog Eye Salad from Palatable Pastime
- Italian Easter Bread from Jen Around the World
- Strawberry Icebox Cheesecake from A Kitchen Hoor’s Adventures
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Frog Eye Salad
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Frog Eye Salad
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Frog Eye Salad
Ingredients
- 20 ounce can pineapple tidbits drained (juice reserved)
- 1 large egg
- 3/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 cup acini de pepe pasta uncooked
- 20 ounce can mandarin oranges drained
- 20 ounce can crushed pineapple drained
- 1 teaspoon fresh lime juice
- 8 ounce container frozen non-dairy whipped topping thawed
- 2 cups multicolored mini marshmallows
- 1 cup sweetened flaked coconut
Instructions
- Drain the juice off the can of tidbits using a sieve; pour juice into a small saucepan.
- Add the drained fruit to a mixing bowl.
- Add the egg to the saucepan and whisk until incorporated, then whisk in the sugar, flour and salt.
- Bring to a simmer over moderate heat, whisking often until it thickens up and is not too runny.
- Remove from heat and chill custard in the freezer 30 minutes.
- Cook the pasta in 2 quarts of salted water until done, then drain and rinse under cold water and then drain again completely.
- Drain the other fruits in a sieve and save the juices for another use or discard. I drank mine.
- Add this fruit to the mixing bowl.
- Stir in the cooked cooled pasta, breaking it apart if it clumped while cooling.
- Then stir in the lime juice and cooked custard.
- Fold in the cool whip, mini marshmallows and sweetened coconut.
- Then I put my salad in an oblong plastic tub and placed in the freezer for one hour to chill and firm up. Or you can opt to just refrigerated overnight.
Notes
Nutrition
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I’ve never heard of this dessert but it sounds really interesting! I’d give it a try!
It does sound weird but it’s really good!
I have never heard of this before but definitely now I am going to have to make this and give it a taste!
Those colored marshmallows are so cute in this salad! And I had no idea there was pasta in there. What an interesting salad.