by 
| nutritional information (per serving) | |
|---|---|
| 352 | calories |
| 15g | Fat |
| 54g | carbohydrates |
| 4g | protein |
View full nutritional information
Hide full nutritional information
×
| nutritional information | |
|---|---|
| Servings: 10 | |
| amount per serving | |
| calories | 352 |
| % Daily Value* | |
| 15g | 19% |
| Saturated Fat 10g | 48% |
| 59 mg | 20% |
| 142 mg | 6% |
| 54g | 20% |
| dietary fiber 3g | 11% |
| Total sugar 45g | |
| 4g | |
| Vitamin C 34 mg | 169% |
| Calcium 76 mg | 6% |
| Iron 1 mg | 5% |
| Potassium 344 mg | 7% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredients database and should be considered an estimate.)
Frog eye lettuce is a unique fruit salad that originated in Utah. The salad has long been a regional favorite and is growing in popularity thanks to the internet. It's an excellent fruit salad for a Thanksgiving, Christmas, or Easter dinner, or to take to a potluck. It also makes a fantastic dessert.
The quirky name comes from the hundreds of round, pearly Acini di Pepe pasta that look a bit like frog eyes. Pineapple, coconut, chunks of tangerine, and miniature marshmallows are common ingredients in frog eye salad. The salad is served with a simple pineapple cream and freshly whipped cream. For a pop of color, garnish each serving with a cherry and a few mint leaves or a sprinkling of toasted coconut. Or save a few tangerine slices or pineapple chunks for garnish.
The frog eye salad goes particularly well with baked ham or roast pork, but also tastes great with roast turkey or chicken. If you usually make a simple whipped cream fruit salad or cranberry salad for your holiday dinner, you should try this delicious Frog Eye Salad!
“Sometimes I crave a salad that tastes like dessert to top off my holiday menu. This one is fresh, light and deserves to be spooned onto your plate in ever increasing numbers. Trust me, there will be nothing left.” —Mary Jo Romano
1 (20-ounce) can pineapple pieces
1 (20-ounce) can crushed pineapple
1/2 Cup granulated sugar
1 tablespoon all purpose flour
1 large egg
1/2 teaspoon fine Salt
2 teaspoon lemon juice
1 Cup peppercorn paste
1 1/2 cups whipped cream
1/3 Cup powdered sugarsieved
2 (15 ounce cans tangerine segmentswell drained
1/2 Cup grated coconut
1 Cup Miniature Marshmallows
Optional toppings
10 Maraschino cherries
1/4 Cup coconuttoasted
Gather the ingredients.
The Spruce/Diana Chistruga
Place a colander over a medium-sized bowl. Drain the pineapple chunks and chopped pineapple. Squeeze or squeeze to remove as much juice as possible. Place the drained pineapple parts in a large bowl. Reserve the pineapple juice.
The Spruce/Diana Chistruga
Whisk together the granulated sugar and flour in a medium saucepan. Whisk in 1 cup of the reserved pineapple juice, egg, and salt until well combined.
The Spruce/Diana Chistruga
Place skillet over medium-high heat and cook, stirring constantly, until mixture coats the back of a spoon, 6 to 7 minutes.The Spruce/Diana Chistruga
Strain the custard through a sieve over a large bowl. Stir in the lemon juice. Cover and refrigerate for about 30 minutes until cool.
The Spruce/Diana Chistruga
Meanwhile, cook the noodles according to package directions until soft. drain. Run under cold water until completely cool. Put aside.
The Spruce/Diana Chistruga
To prepare the whipping cream, in a medium bowl, use an electric mixer to whip the cream until fluffy.
The Spruce/Diana Chistruga
Gradually stir in the powdered sugar until stiff peaks form. You will get about 4 cups of whipped cream. Reserve 1 cup of whipping cream for the topping. Refrigerate until ready to serve.
The Spruce/Diana Chistruga
Add the drained pasta to the vanilla pudding. Stir to combine.
The Spruce/Diana Chistruga
Add the pineapple, tangerine pieces, coconut and mini marshmallows. Fold to combine.
The Spruce/Diana Chistruga
Fold in 3 cups of whipping cream. Place the frog eye salad in a serving bowl.
The Spruce/Diana Chistruga
Serve the frog eye salad as a side with a meal or in dessert bowls or mugs with the reserved 1 cup whipping cream, maraschino cherries, and toasted coconut, if desired.
The Spruce/Diana Chistruga
tips
Powdered sugar contains some cornstarch, which gives the whipped cream some stability. Or make stabilized whipped cream with the addition of gelatin.
recipe variations
- If you can't find acini di pepe, pastina (tiny stars) are a good substitute.
- Use an 8-ounce container of lightly frozen whipping cream (3 cups) instead of sweetened heavy cream to lighten up the salad a bit.
- Add 1 thinly sliced banana to the salad while adding the pineapple and orange chunks.
- Add 1/2 cup of fresh raspberries or sliced fresh strawberries to the salad.
How to store it
- Refrigerate the remaining frog eye salad in a covered container and consume within 3 days.
- Give the leftover frog eye lettuce a quick stir if it cries a bit in the fridge.
