Tropical Fruit Pasta Salad (Frog Eye Salad)

My mom put this recipe in our family cookbook.  When I was a kid, and my mom made this salad, I knew we were in for some good food and a lot of it.  This recipe is a potluck favorite and almost a church staple in some areas of our country.  This is a very yummy, albeit time intensive recipe.  You have to think in advance to make this recipe.  You have been warned!  Also, I don't make it like my mom, this my take.

 This is fruit and pasta together in the best way.

Ingredients for this Recipe Are:

1 lb. Acini de Pepe Pasta

17.6 ounces Coconut Juice

2 teaspoons Lemon Extract

1 Pineapple

2 large Mangos

1 cup Cane Sugar (can substitute White Sugar)

2 large Eggs

2 tablespoons Flour

2 cups Heavy Whipping Cream

1/2 cup Cane Sugar (can substitute White Sugar)

2 teaspoons Vanilla Extract

Pour coconut juice, lemon extract, Cane Sugar, beaten eggs, and flour in a small sauce pan over medium flame.

Cook sauce until thickened.

 Cook pasta according to package directions.

Drain pasta and rinse with cold water.

Place pasta in a large bowl.

 Cut pineapple and mangos into small bite sized pieces.

 Pour thickened sauce over pasta, stir, and refrigerate over night.

Pour Heavy Whipping Cream, Cane Sugar, and Vanilla Extract in bowl of stand mixer.

Using the whisk attachment beat the whipping cream until it thickens and is fluffy.

Add 8 ounces of whipped cream, and fruit to the pasta. Stir and then refrigerate until cold.

I love how bright and cheery this salad is, and letting the flavors come together before eating it really makes a difference.  

Enjoy!

Tropical Fruit Pasta Salad (Frog Eye Salad)

Printable Recipe Found Here

1 lb. Acini de Pepe Pasta

17.6 ounces Coconut Juice

2 teaspoons Lemon Extract

1 Pineapple

2 large Mangos

1 cup Cane Sugar (can substitute White Sugar)

2 large Eggs

2 tablespoons Flour

2 cups Heavy Whipping Cream

1/2 cup Cane Sugar (can substitute White Sugar)

2 teaspoons Vanilla Extract

Pour coconut juice, lemon extract, Cane Sugar, beaten eggs, and flour in a small sauce pan over medium flame.

Cook sauce until thickened.

Cook pasta according to package directions.

Drain pasta and rinse with cold water.

Place pasta in a large bowl.

Pour thickened sauce over pasta, stir, and refrigerate over night.

Cut pineapple and mangos into small bite sized pieces.

Pour Heavy Whipping Cream, Cane Sugar, and Vanilla Extract in bowl of stand mixer.

Using the whisk attachment beat the whipping cream until it thickens and is fluffy.

Add 8 ounces of whipped cream, and fruit to the pasta. Stir and then refrigerate until cold.

Enjoy!

Tropical Fruit Salad

My husbands favorite foods are pizza, and fruit salad.  He really enjoys fruit salad.  My fruit salad is very simple but it has two ingredients that my sister Jenifer taught me will turn a typical fruit salad into a spectacular fruit salad.  This fruit salad is for my husband, but also in homage to my sister Jenifer.

 I didn't have a lot of different fruit to add, especially since my children do not like bananas in
their fruit salad.  It was still as delicious as it is pretty.

 Ingredients for this recipe are: Pineapple, 7 Kiwis, Lime, and 1/4 cup honey.  I wanted to use
three mangoes (which are in the picture) but they were brown and gross.  If you can add mango
please do, and know that I am jealous you had mango in your salad.

Peel the kiwis and pineapple, remove the fibrous middle of both and cut into bite size pieces.
Drizzle honey, and squeeze lime juice onto salad and stir.  Serve with baked salmon as I did
(next post will be about baked salmon just so you know), or your favorite meal.

Enjoy!