This is one of my favorite salads of all time. I’m not sure that it’s fair to call it a salad though, since it’s so naughty. My mom made this every fourth of July and other special occasions. When I got older I was baffled to find out that some people don’t like it. So, if you’ve never had it before, make a small batch to make sure you can handle the goodness. I guess the texture of the acine de pepe pasta is not for everyone. My hubby and boys won’t eat it, so when I have an opportunity to make the salad for a party or event I jump at the chance. Taking home the leftovers is my favorite part:) So, this post is for those awesome people who love this sweet bit of goodness like me. I looked online at a few different recipes to see if I could find one that looked the best. This recipe I have here was on allrecipes.com, so I copy and pasted it with a few changes. It ended up to be almost identical to my moms original concoction. Yummm!
Frog Eye Salad
1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt (divided)
1 3/4 cups drained juice from the canned fruit
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
2 cans mixed fruit, drained and saved
1 can pineapple tidbits, drained and saved
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut
In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, fruit and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.
