Pioneer Woman Frog Eye Salad Recipe
Introduction
Pioneer Woman Frog Eye Salad is a delightful and creamy fruit pasta salad that balances sweet and tangy flavors perfectly. This refreshing dish is ideal for potlucks, gatherings, or as a unique side that everyone will enjoy.
Ingredients
- 1 ¾ cups unsweetened pineapple juice
- 1 cup white sugar
- 2 eggs, beaten
- 2 tablespoons all-purpose flour
- 2 ½ teaspoons salt, divided
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- 1 (16-ounce) package of acini di pepe pasta
- 3 (11-ounce) cans of mandarin oranges, drained
- 2 (20-ounce) cans of pineapple tidbits, drained
- 1 (20-ounce) can of crushed pineapple, drained
- 1 (8-ounce) container of frozen whipped topping, thawed
- 1 cup miniature marshmallows
- 1 cup shredded coconut
Instructions
- Step 1: Prepare custard mixture by combining pineapple juice, sugar, beaten eggs, flour, and ½ teaspoon of salt in a medium saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in lemon juice, and let cool for about 60 minutes.
- Step 2: Cook the pasta by bringing a large pot of water to a boil. Add vegetable oil and 2 teaspoons of salt. Stir in acini di pepe pasta and cook for 5 to 7 minutes until tender. Drain the pasta and rinse under cold water to stop the cooking.
- Step 3: In a large mixing bowl, combine the cooked pasta, cooled custard mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping. Mix thoroughly to blend all ingredients evenly.
- Step 4: Cover the bowl and refrigerate for at least 8 hours to allow the flavors to meld and the salad to set properly.
- Step 5: Just before serving, fold in miniature marshmallows and shredded coconut. Stir well to distribute them evenly throughout the salad.
Tips & Variations
- Use fresh pineapple and oranges if you want a fresher taste and less syrupy salad.
- For a nutty texture, add chopped pecans or walnuts along with the coconut.
- Substitute the whipped topping with plain yogurt for a lighter version.
- Make sure to rinse the pasta well under cold water to prevent it from sticking and becoming mushy.
Storage
Store the Frog Eye Salad covered in the refrigerator for up to 3 days. Stir gently before serving if any liquid separates. This salad is best enjoyed chilled and should not be frozen due to the whipped topping and fruit content.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Acini di pepe pasta is preferred because its small size holds the custard well, but you can use small pasta shapes like orzo or fine couscous as substitutes.
Is it necessary to cook the custard mixture?
Yes, cooking the custard mixture thickens it and ensures the eggs are fully cooked for safety and the creamy texture that defines this salad.
PrintPioneer Woman Frog Eye Salad Recipe
Pioneer Woman Frog Eye Salad is a refreshing, fruity pasta salad featuring acini di pepe pasta mixed with a creamy pineapple custard and a medley of tropical fruits. Sweet, tangy, and delightfully light, it’s finished with marshmallows and shredded coconut for a fun texture and flavor contrast, making it a perfect dish for potlucks, family gatherings, or summer parties.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 8 hours 35 minutes
- Yield: 10 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Custard Mixture
- 1 ¾ cups unsweetened pineapple juice
- 1 cup white sugar
- 2 eggs, beaten
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 tablespoon lemon juice
For Pasta
- 1 tablespoon vegetable oil
- 2 ½ teaspoons salt, divided
- 1 (16-ounce) package acini di pepe pasta
Fruity Salad Mix
- 3 (11-ounce) cans mandarin oranges, drained
- 2 (20-ounce) cans pineapple tidbits, drained
- 1 (20-ounce) can crushed pineapple, drained
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 cup miniature marshmallows
- 1 cup shredded coconut
Instructions
- Prepare the Custard Mixture: In a medium saucepan, combine the pineapple juice, sugar, beaten eggs, flour, and ½ teaspoon of salt. Cook this mixture over medium heat, stirring constantly until it thickens to a custard-like consistency. Remove the saucepan from heat, stir in the lemon juice, and let the custard cool at room temperature for about 60 minutes.
- Cook the Pasta: Bring a large pot of water to a rolling boil. Add the vegetable oil and 2 teaspoons of salt to the boiling water. Then add the acini di pepe pasta and cook for 5 to 7 minutes until the pasta is tender but firm. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- Combine Ingredients: In a large mixing bowl, gently mix together the cooled custard, cooked and cooled pasta, mandarin oranges, pineapple tidbits, crushed pineapple, and the thawed whipped topping. Stir until everything is thoroughly combined, creating a creamy, fruity salad base.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 8 hours. This chilling step allows the flavors to meld together and helps the salad set for the best texture and taste.
- Add Final Touches: Just before serving, fold in the miniature marshmallows and shredded coconut into the chilled salad. Mix gently but thoroughly to distribute these sweet and textured additions evenly throughout the dish for a delightful finishing touch.
Notes
- Ensure the custard mixture is constantly stirred while cooking to prevent eggs from curdling.
- Rinse the pasta under cold water immediately after cooking to avoid overcooking and clumping.
- Chilling overnight is recommended for best flavor but a minimum of 8 hours will work.
- This salad is best served cold and can be stored in the refrigerator for up to 2 days.
- For a slightly healthier twist, substitute reduced-fat whipped topping.
Keywords: Frog Eye Salad, Pioneer Woman, Pineapple Salad, Pasta Salad, Fruit Salad, Acini di Pepe Salad, Dessert Salad, Sweet Salad
