Frog Eye Salad Recipe

Introduction

Frog Eye Salad is a nostalgic, sweet fruit salad featuring creamy pineapple sauce, tender acini di pepe pasta, and a medley of fresh fruits. This refreshing dish is perfect for potlucks, family gatherings, or as a unique dessert.

Ingredients

• 20 ounce can pineapple tidbits, drained (juice reserved)
• 10 ounce can crushed pineapple, drained (juice reserved)
• 1 cup reserved pineapple juice
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• 1/2 cup acini di pepe noodles
• 15 ounce can mandarin oranges, drained
• 1/2 cup shredded sweetened coconut
• 1 cup mini marshmallows
• 1 banana, sliced
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

Instructions

1. Step 1: Drain the pineapple cans, reserving the juice. Keep the pineapple fruit in the refrigerator for later use.
2. Step 2: In a saucepan over medium heat, combine the reserved pineapple juice, granulated sugar, egg yolk, salt, and cornstarch. Whisk until smooth and cook until the mixture reaches a low boil and thickens slightly. Remove from heat and let it cool.
3. Step 3: Cook the acini di pepe noodles according to package instructions. Drain and cool completely.
4. Step 4: Mix the cooked noodles with the thickened pineapple sauce in a covered container.
5. Step 5: Refrigerate this mixture for a few hours or overnight. Once chilled, transfer it to a large bowl and gently fold in the pineapple tidbits, mandarin oranges, shredded coconut, mini marshmallows, and sliced banana.
6. Step 6: In a separate bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. Carefully fold the whipped cream into the noodle and fruit mixture. Serve immediately or keep refrigerated until ready to serve.

Tips & Variations

• For a lighter version, substitute half of the heavy cream with Greek yogurt.
• If you prefer a firmer salad, reduce the amount of whipped cream or chill longer before serving.
• Fresh pineapple can be used instead of canned for a more natural flavor, just be sure to reserve some juice or add a splash of water with sugar to cook the sauce.
• Try adding chopped nuts such as pecans or walnuts for added texture.

Storage

Store Frog Eye Salad in an airtight container in the refrigerator for up to 2 days. Because of the fresh fruit and whipped cream, it’s best enjoyed fresh or within a day. Stir gently before serving if separated. Avoid freezing as the texture of the salad will be compromised.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Frog Eye Salad ahead of time?

Yes, it’s best to prepare the mixture a day ahead to allow the flavors to meld and for the noodles to soak up the sauce. Add the whipped cream and fresh banana just before serving to maintain freshness and texture.

What can I use if I can’t find acini di pepe noodles?

If acini di pepe noodles are unavailable, you can substitute with other small pasta shapes like orzo or small pearl couscous. Cook and drain as directed, then proceed with the recipe.

Frog Eye Salad Recipe

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★★★★★

4.7 from 95 reviews

• Author: Aiden
• Total Time: 4 hours 35 minutes (including chilling time)
• Yield: 8 servings 1x

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Description

Frog Eye Salad is a classic, sweet, and creamy fruit salad featuring acini di pepe pasta combined with pineapple, mandarin oranges, banana, shredded coconut, and mini marshmallows, all folded into a luscious whipped cream dressing. This refreshing dessert is perfect for potlucks, picnics, or family gatherings.

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Ingredients

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Fruit and Pasta

• 20 ounce can pineapple tidbits, drained (reserve juice)
• 10 ounce can crushed pineapple, drained (reserve juice)
• 1/2 cup acini di pepe noodles
• 15 ounce can mandarin oranges, drained
• 1 banana, sliced

Sauce and Dressing

• 1 cup reserved pineapple juice
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1/4 teaspoon salt
• 1 Tablespoon cornstarch
• 1/2 cup shredded sweetened coconut
• 1 cup mini marshmallows
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

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Instructions

1. Drain and Reserve Pineapple Juice: Drain the pineapple tidbits and crushed pineapple, reserving the juices in a bowl. Keep the drained pineapple fruit refrigerated for use later.
2. Prepare the Sauce: In a saucepan over medium heat, whisk together the reserved pineapple juice, granulated sugar, egg yolk, salt, and cornstarch until smooth. Cook the mixture, whisking constantly, until it reaches a low boil and thickens slightly. Remove from heat and let it cool completely.
3. Cook Acini Di Pepe Noodles: Boil the acini di pepe noodles according to package instructions until al dente. Drain and rinse with cold water to cool. Drain well.
4. Combine Pasta and Sauce: Mix the cooled acini di pepe noodles with the thickened pineapple sauce in a Tupperware or bowl. Cover and refrigerate for several hours or overnight to let flavors meld and the mixture to chill.
5. Add Fruits and Mix-ins: After chilling, combine the acini di pepe mixture with the reserved pineapple pieces, drained mandarin oranges, shredded coconut, mini marshmallows, and sliced banana in a large bowl. Gently fold to combine.
6. Whip the Cream: In a separate bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form, creating a light whipped cream.
7. Fold in Whipped Cream: Gently fold the whipped cream into the fruit and pasta mixture until well incorporated. Serve immediately or refrigerate until ready to serve.

Notes

• For best results, allow the salad to chill overnight to blend flavors well.
• Avoid overcooking the acini di pepe to maintain the salad’s signature slight chewiness.
• Fresh banana slices may brown if prepared too far in advance; add just before serving if possible.
• This salad is best served cold as a refreshing dessert or side dish.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: Frog Eye Salad, Pineapple Salad, Fruit Salad, Acini di Pepe, Creamy Dessert, Sweet Salad