Frog Eye Salad Recipe

Introduction

Frog Eye Salad is a delightful, refreshing dessert salad that combines sweet fruit, creamy dressing, and tiny pasta pearls for a unique texture. This nostalgic recipe is perfect for potlucks, holiday gatherings, or a simple treat to brighten your day.

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, and keep the pineapple fruit refrigerated for later use.
2. Step 2: In a saucepan over medium heat, whisk together the reserved pineapple juice, sugar, egg yolk, salt, and cornstarch until smooth. Cook the mixture, stirring constantly, until it reaches a low boil and thickens slightly. Remove from heat and let cool.
3. Step 3: Cook the acini di pepe noodles according to package instructions. Drain and allow to cool completely.
4. Step 4: Combine the cooled noodles with the thickened pineapple sauce in a covered container and refrigerate for several hours or overnight to chill.
5. Step 5: Once chilled, transfer the noodle mixture to a large bowl. Add the reserved pineapple tidbits, mandarin oranges, shredded coconut, mini marshmallows, and sliced banana. Mix gently to combine.
6. Step 6: In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Carefully fold the whipped cream into the fruit and noodle mixture until well incorporated. Serve immediately or keep refrigerated until ready to enjoy.

Tips & Variations

• For added texture, try sprinkling chopped walnuts or pecans on top before serving.
• If fresh bananas brown too quickly, add them just before serving to keep the salad looking fresh.
• Acini di pepe can sometimes be substituted with small pearl pasta or tiny pastina if unavailable.
• Use fat-free whipped topping for a lighter version, though it may alter the creaminess slightly.

Storage

Store Frog Eye Salad covered in the refrigerator for up to 2 days. Since bananas can brown and marshmallows may soften over time, it’s best enjoyed fresh. If needed, add extra fresh banana slices just before serving. The salad does not reheat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Frog Eye Salad ahead of time?

Yes, you can prepare the base mixture and refrigerate it overnight. Add the whipped cream and fresh fruit like bananas right before serving for the best texture and appearance.

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

Small pearl pasta or very small pastina pasta can be good substitutes. If you can’t find these, tiny couscous or orzo might work, but the texture will be slightly different.

Frog Eye Salad Recipe

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★★★★★

4.8 from 91 reviews

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

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Description

Frog Eye Salad is a sweet, creamy dessert salad featuring acini di pepe pasta combined with tropical fruits like pineapple and mandarin oranges, shredded coconut, and mini marshmallows, all bound together with a luscious whipped cream mixture. This chilled salad offers a delightful combination of textures and flavors, perfect for potlucks, holiday gatherings, or as a refreshing treat.

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Ingredients

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Fruit

• 20 ounce can pineapple tidbits, drained (reserve juice)
• 10 ounce can crushed pineapple, drained (reserve juice)
• 1 cup reserved pineapple juice
• 15 ounce can mandarin oranges, drained
• 1 banana, sliced

Pasta and Other Mix-ins

• 1/2 cup acini di pepe noodles
• 1/2 cup shredded sweetened coconut
• 1 cup mini marshmallows

Sauce and Dressing

• 1/2 cup granulated sugar
• 1 large egg yolk
• 1/4 teaspoon salt
• 1 Tablespoon cornstarch
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

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Instructions

1. Prepare Pineapple and Reserve Juice: Drain the pineapple tidbits and crushed pineapple cans and carefully reserve the juice. Keep the pineapple pieces chilled in the refrigerator to use later in the salad.
2. Make the Pineapple Sauce: In a medium saucepan over medium heat, combine the reserved pineapple juice, granulated sugar, egg yolk, salt, and cornstarch. Whisk continuously until the mixture is smooth. Cook the mixture, whisking constantly, until it reaches a low boil and thickens slightly. Remove from heat and allow the sauce to cool completely.
3. Cook Acini Di Pepe Pasta: Cook the acini di pepe noodles according to the package instructions until al dente. Drain thoroughly and rinse with cold water to cool.
4. Combine Pasta and Sauce: In a tupperware or mixing bowl, combine the cooked acini di pepe noodles with the cooled, thickened pineapple sauce. Stir gently to coat all the pasta evenly.
5. Chill the Mixture: Refrigerate the pasta and sauce combination for several hours or preferably overnight. This step allows the flavors to meld and the texture to set.
6. Add Fruits and Mix-ins: Once chilled, transfer the pasta mixture to a large bowl. Add the reserved pineapple tidbits, drained mandarin oranges, shredded sweetened coconut, mini marshmallows, and sliced banana. Gently fold to combine all ingredients evenly.
7. Whip the Cream: In a separate chilled bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form.
8. Fold in Whipped Cream and Serve: Carefully fold the whipped cream into the fruit and pasta mixture until fully incorporated and fluffy. Serve immediately for a fresh texture or refrigerate for a few hours to chill before serving.

Notes

• The pineapple juice used for the sauce is best if fresh from the cans; do not replace with canned juice or water for best flavor.
• Make sure to fully cook the acini di pepe noodles but avoid overcooking to maintain a pleasant texture in the salad.
• The salad tastes better after chilling overnight, as it helps the flavors to develop.
• For a lighter version, substitute heavy cream with whipped topping or a low-fat alternative, though the texture will differ.
• This dessert salad contains raw egg yolk, so using pasteurized eggs is recommended for food safety.

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

Keywords: Frog Eye Salad, acini di pepe, pineapple salad, fruit salad dessert, creamy pasta salad, holiday salad, sweet salad