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    Frog Eye Salad

    Since Babs quilts mentioned frog eye salad, many here have expressed curiosity about it. It's one of my favorites. Even my son-in-law asks for it, and he doesn't even like fruit salad. Here is my version. It makes a HUGE amount, so it's a good thing to bring to a pot luck.

    Frog Eye Salad

    1 cup white sugar
    2 Tablespoons all-purpose flour
    1/2 teaspoon salt (optional; I don't use it)
    1-3/4 cups unsweetened pineapple juice (from the canned pineapple)
    2 eggs, beaten
    3 quarts water
    1 Tablespoon vegetable oil
    1 16-ounce package Acini de Pepe pasta
    3 11-ounce cans mandarin oranges, drained
    2 20-ounce cans pineapple chunks or pineapple tidbits packed in juice (not heavy syrup), drained -- save the juice
    1 20-ounce can crushed pineapple packed in juice (not heavy syrup), drained -- save the juice
    1 8-ounce container frozen whipped topping, thawed
    1 cup miniature marshmallows (see cook's note)
    1 cup shredded coconut (optional)

    Drain all three cans of pineapple, reserving juice. Use 1-3/4 cup for this recipe and drink the rest (perhaps a pina colada for the cook?). Put the drained pineapple (chunks or tidbits and crushed) in a very large bowl and set aside.

    In a medium bowl, whisk two eggs. Set this bowl next to your cooktop. In a saucepan, stir together white sugar, all-purpose flour, and salt (if using). Add 1-3/4 cups pineapple juice and bring to a full boil, stirring constantly. Remove from heat. Stir about 1/2 cup of the hot mixture into the beaten eggs (prevents curdling), then add the egg mixture to the pineapple juice mixture and bring to a boil again, stirring constantly. This will be like a pudding. Cool to room temperature while you prepare the rest of the salad, stirring occasionally. You can speed up the cooling by placing the pan in an ice water bath.

    Bring 3 quarts water and the vegetable oil to a boil; cook acini de pepe pasta as directed on package. While the pasta is cooking, drain the mandarin oranges and add to the drained pineapple. When the pasta is cooked, drain it and rinse with cold water; drain well. Add the drained pasta to the bowl of fruit. Add shredded coconut if desired. Stir to combine.

    Add thawed whipped topping to cooled pineapple juice mixture, stir until incorporated. Pour the pudding mixture over the pasta mixture and stir until combined. Refrigerate overnight. It will look soupy when you stir it together, but it firms up after a night in the fridge. Just before serving, stir in miniature marshmallows.

    Cook's note: The marshmallows' texture becomes very soft and fluffy after sitting in the fridge overnight. Most people stir them into the salad just before serving. I happen to like the softened marshmallows, so I put them in when I make the salad. I usually throw in another handful of miniature marshmallows just before serving, so I get both soft and firmer textures.

    #2
    Re: Frog Eye Salad

    Never heard of it before ... sounds interesting. And at that quantity ideal for a pot luck!

    Comment


      #3
      Re: Frog Eye Salad

      That was not what I expected the recipe to be. We always called tapioca pudding frog eye salad.

      Comment


        #4
        Re: Frog Eye Salad

        What kind of pasta is that? I can't find it. Is there a substitute or can you just leave it out altogether?

        Comment


          #5
          Re: Frog Eye Salad

          Oh, you can't leave it out; the pasta is what makes the frog eyes! Acini di pepe (I think I mis-spelled it in my earlier post) is very tiny beads of pasta, like a strand of thin spaghetti that has been chopped into little pieces that are 1/16th of an inch or smaller. It is much smaller than orzo. I have never had trouble finding it at any grocery store and is made by many manufacturers. It may also be called pastina.

          https://goo.gl/images/wwUxE9
          Last edited by MSN; November 22nd, 2018, 08:08 PM. Reason: create link

          Comment


            #6
            Re: Frog Eye Salad

            Originally posted by LLLinda View Post
            That was not what I expected the recipe to be. We always called tapioca pudding frog eye salad.
            When I was a child, my mother once made a custard pudding using large pearl tapioca. She told me they were fish eyes, and I wouldn't eat it. You must understand, my mother was a terrible cook, and for all I knew, the tapioca actually were fish eyes.

            Comment


              #7
              Re: Frog Eye Salad

              This sounds amazingly delicious, now I need to find an Army to help eat it. LOL I can't wait to give it a try.

              Comment


                #8
                Re: Frog Eye Salad

                WOW I hadn't seen people interested in it.
                Yes that's the recipe.
                It takes some serious math to cut the size down but can be done.

                It's fun to serve in wine glasses with mandarin oranges arranged on top making a flower shape.

                I have added chopped walnuts for a yummy crunch too.

                Comment


                  #9
                  Re: Frog Eye Salad

                  Very interesting recipe. I had to look further and there are some Youtube videos on it.
                  https://www.youtube.com/results?sear...Frog+Eye+Salad
                  Lorie

                  Comment


                    #10
                    Re: Frog Eye Salad

                    @MSN your sounds very interesting.. It will be pleasure to try it!

                    Comment


                      #11
                      Re: Frog Eye Salad

                      Yummy! I Love Frog Eye Salad

                      Comment


                        #12
                        Re: Frog Eye Salad

                        Try out my recipe list of Frog Eye Salad

                        Ingredients:

                        8 ounces Acini De Pepe pasta.
                        1 cup pineapple juice (reserved from pineapple tidbits)
                        1/2 cup sugar.
                        1 tablespoon flour.
                        1/4 teaspoon salt.
                        1 egg beaten.
                        1/2 tablespoon lemon juice.
                        22 ounces mandarin oranges, drained.
                        20 ounces pineapple tidbits, drained and reserve juice
                        8 ounces crushed pineapple, drained
                        1 1/2 cups miniature marshmallows
                        3/4 cup coconut, shredded
                        8 ounces cool whip

                        Directions to use:

                        1. Prepare the Acini De Pepe rice according to package directions. When done, rinse under cold water in a strainer. Let awesome.
                        2. In a pot over medium-high temperature mix together blueberry juice, sugar, flour, salt, and egg. Prepare and mix constantly until 3. combination thickens and is smooth. Remove from warm and mix in fresh freshly squeezed lemon juice. Let awesome.
                        4. In a large mixing bowl combine the rice and thickened combination. Then gently flip in the mandarin orange, mashed blueberry, blueberry information, chocolate buttons, and grape. Fold in the awesome beat. Chill until serving. This recipe can easily be more than doubled.

                        Comment


                          #13
                          Re: Frog Eye Salad

                          Finally after a ten year run of not making it since I am the only one to eat it I made it.
                          I did leave out the crushed pinapple, marshmallow, and coconut. It wasn't to hard to half the recipe that way.

                          Yup I still love it!

                          Comment


                            #14
                            Re: Frog Eye Salad

                            Great recipe!

                            Comment


                              #15
                              Re: Frog Eye Salad

                              Very interesting!

                              Comment

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