Frog Eye Salad (Classic Creamy Fruit Salad)

Frog Eye Salad made with acini di pepe pasta, pineapple, mandarin oranges, coconut, marshmallows, and fresh whipped cream. This classic creamy fruit salad features a homemade pineapple custard and is a popular side dish for potlucks, holidays, and family gatherings. Often searched as frog eye salad recipe, acini di pepe fruit salad, or creamy pasta fruit salad, it’s an easy make-ahead dish served chilled for best flavor and texture.

Ingredients

• 20 oz can pineapple tidbits, drained (juice reserved)
• 10 oz can crushed pineapple, drained (juice reserved)
• 1 cup reserved pineapple juice
• ½ cup granulated sugar
• 1 large egg yolk
• ¼ teaspoon salt
• 1 tablespoon cornstarch
• ½ cup acini di pepe pasta
• 15 oz can mandarin oranges, drained
• ½ cup sweetened shredded coconut
• 1 cup mini marshmallows
• 1 banana, sliced
• 1 cup heavy whipping cream
• ¼ cup powdered sugar

Instructions

1. Prepare the Pineapple Custard

Drain both cans of pineapple, reserving the juice. Set the pineapple fruit aside in the refrigerator.

In a medium saucepan over medium heat, whisk together the pineapple juice, sugar, egg yolk, salt, and cornstarch until smooth. Cook, whisking constantly, until the mixture comes to a gentle boil and thickens slightly. Remove from heat and let cool completely.

2. Cook the Pasta

Cook the acini di pepe according to package instructions. Drain well and allow to cool.

3. Chill the Base

Combine the cooled acini di pepe with the cooled pineapple custard in a covered container. Refrigerate for at least 2–3 hours, or overnight for best texture.

4. Assemble the Salad

Transfer the chilled pasta mixture to a large bowl. Add the reserved pineapple, mandarin oranges, shredded coconut, mini marshmallows, and sliced banana. Gently stir to combine.

5. Add the Whipped Cream

In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the salad until fully incorporated.

Serve immediately or refrigerate until ready to serve.

Tips

• Chill the custard and pasta completely before assembling for the best consistency.
• Fold the whipped cream gently to keep the salad light and fluffy.
• Add bananas just before serving to prevent browning.

Variations and Substitutions

• Fruit: Add grapes, strawberries, or cherries for extra color.
• No coconut: Omit or replace with chopped nuts if preferred.
• Lighter option: Use whipped topping instead of homemade whipped cream.
• No egg: Replace the custard with vanilla pudding for a shortcut version.

FAQs

Why is it called Frog Eye Salad?
The name comes from the small round shape of acini di pepe pasta.

Can Frog Eye Salad be made ahead of time?
Yes, it’s best when chilled for several hours. Add bananas just before serving.

How long does it last in the fridge?
Up to 2 days when stored covered and refrigerated.

Serving Suggestions

Serve chilled as a side dish for potlucks, barbecues, holiday meals, or family gatherings. It pairs well with grilled meats and picnic foods.

Why You’ll Love This Recipe

• Creamy, fruity, and lightly sweet
• A classic potluck and holiday favorite
• Simple ingredients with make-ahead convenience
• Unique texture from acini di pepe pasta

Frog Eye Salad (Classic Creamy Fruit Salad)

Recipe by el hassan

Servings

10

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

255

kcal

Ingredients

• 20 oz can pineapple tidbits, drained (juice reserved)

• 10 oz can crushed pineapple, drained (juice reserved)

• 1 cup reserved pineapple juice

• ½ cup granulated sugar

• 1 large egg yolk

• ¼ teaspoon salt

• 1 tablespoon cornstarch

• ½ cup acini di pepe pasta

• 15 oz can mandarin oranges, drained

• ½ cup sweetened shredded coconut

• 1 cup mini marshmallows

• 1 banana, sliced

• 1 cup heavy whipping cream

• ¼ cup powdered sugar

Directions

• Prepare the Pineapple Custard
• Drain both cans of pineapple, reserving the juice. Set the pineapple fruit aside in the refrigerator.
• In a medium saucepan over medium heat, whisk together the pineapple juice, sugar, egg yolk, salt, and cornstarch until smooth. Cook, whisking constantly, until the mixture comes to a gentle boil and thickens slightly. Remove from heat and let cool completely.
• Cook the Pasta
• Cook the acini di pepe according to package instructions. Drain well and allow to cool.
• Chill the Base
• Combine the cooled acini di pepe with the cooled pineapple custard in a covered container. Refrigerate for at least 2–3 hours, or overnight for best texture.
• Assemble the Salad
• Transfer the chilled pasta mixture to a large bowl. Add the reserved pineapple, mandarin oranges, shredded coconut, mini marshmallows, and sliced banana. Gently stir to combine.
• Add the Whipped Cream
• In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the salad until fully incorporated.
• Serve immediately or refrigerate until ready to serve.