Frog Eye Salad
This sweet pasta salad features tiny acini di pepe pasta, tropical fruits, and marshmallows in a creamy, homemade custard sauce.
Ingredients
- 1 cup acini di pepe pasta 200g
- 1 can pineapple tidbits in juice 20-ounce / 567g
- 2 cans mandarin oranges in light syrup or juice 11-ounce / 312g
- 3/4 cup granulated sugar 150g
- 3 tablespoons all-purpose flour 24g
- 2 large egg yolks
- 2 cups miniature marshmallows 100g
- 1 cup frozen whipped topping thawed, plus more for garnish, 90g
- Maraschino cherries for garnish, optional
Instructions
- Cook the acini di pepe pasta according to package directions. Drain well and rinse with cold water to stop the cooking. Transfer to a large bowl, cover, and refrigerate overnight.
- Drain the pineapple and mandarin oranges, reserving 1 cup (240 ml) of the combined juices. Place the drained fruit in a covered container and refrigerate overnight.
- In a medium saucepan off the heat, whisk together the reserved 1 cup of fruit juice, sugar, flour, and egg yolks until completely smooth.
- Place the saucepan over medium-low heat. Cook, whisking constantly, until the mixture thickens to a pudding-like consistency, about 5-7 minutes. The custard should coat the back of a spoon.
- For safety, check that the custard has reached an internal temperature of 160°F (71°C) with an instant-read thermometer. Remove from heat.
- Pour the hot custard into a separate bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate overnight.
- The next day, remove the pasta, fruit, and custard from the refrigerator. Give the fruit a final drain in a colander to remove any liquid that has settled.
- In a very large bowl, combine the chilled pasta and the chilled custard, stirring to coat.
- Gently fold in the drained fruit, miniature marshmallows, and 1 cup of thawed whipped topping until just combined. Avoid overmixing.
- Serve immediately or cover and chill for at least 1 hour before serving. Garnish individual servings with a dollop of whipped topping and a maraschino cherry, if using.
Notes
The overnight chilling of the pasta, fruit, and custard is essential for the salad to have the correct thick and creamy texture. Do not skip this step.
For food safety, the egg-based custard must be cooked to a minimum internal temperature of 160°F (71°C).
Draining the fruit thoroughly, both initially and again before mixing, is key to preventing a watery salad.
For extra flavor and texture, you can fold in 1/2 cup of sweetened shredded coconut with the marshmallows.