Ingredients with Measurements:
- 1 cup Acini di Pepe pasta
- 1 can (20 oz) crushed pineapple, drained
- 1 can (20 oz) pineapple tidbits, drained
- 1 can (20 oz) mandarin oranges, drained
- 1 cup miniature marshmallows
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1 3/4 cups pineapple juice
- 1 egg, beaten
- 1/2 cup lemon juice
- 2 cups whipped topping
Special equipment needed:
- Large mixing bowl
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Strainer
Step-by-step instructions:
1. Cook Acini di Pepe pasta according to package instructions. Drain and rinse with cold water. Set aside.
2. In a large mixing bowl, combine crushed pineapple, pineapple tidbits, mandarin oranges, and miniature marshmallows. Mix well.
3. In a medium saucepan, whisk together sugar, flour, and salt. Add pineapple juice, beaten egg, and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils.
4. Remove from heat and let cool for a few minutes. Pour the mixture over the fruit and marshmallow mixture. Stir well.
5. Add the cooked Acini di Pepe pasta to the fruit mixture. Mix well.
6. Fold in whipped topping until well combined.
7. Cover and refrigerate for at least 2 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Refrigerate for at least 2 hours before serving.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 310
- Total Fat: 4g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 160mg
- Total Carbohydrates: 68g
- Dietary Fiber: 2g
- Sugars: 54g
- Protein: 3g
Substitutions for ingredients:
- Acini di Pepe pasta can be substituted with any small pasta shape.
- Pineapple juice can be substituted with orange juice or apple juice.
- Lemon juice can be substituted with lime juice.
Variations:
- Add chopped pecans or walnuts for a crunchy texture.
- Use different canned fruits such as peaches, pears, or cherries.
- Add shredded coconut for a tropical twist.
Tips and tricks:
- Rinse the cooked pasta with cold water to stop it from cooking and to cool it down quickly.
- Drain the canned fruits well to avoid a watery salad.
- Use a whisk to avoid lumps in the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a glass bowl to showcase the colorful fruits and pasta.
Garnishes:
- Top with a few fresh mint leaves for a pop of color.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of garlic bread or a green salad.
Troubleshooting advice:
- If the sauce is too thick, add a little more pineapple juice to thin it out.
- If the salad is too sweet, add a squeeze of lemon juice to balance the flavors.
Food safety advice:
- Keep the salad refrigerated until ready to serve.
- Do not leave the salad at room temperature for more than 2 hours.
Food history:
- Frogeye salad is a classic American recipe that originated in the Midwest in the 1960s. It was a popular dish at potlucks and family gatherings.
Flavor profiles:
- This salad is sweet and tangy with a creamy texture.
Serving suggestions:
- Serve as a side dish or a light dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Creamy, Sweet, Tangy, Refreshing