Introduction

Frog Eye Salad is a nostalgic, creamy fruit salad that combines tender pasta with tropical fruits and a luscious pineapple custard. This classic recipe is a delightful mix of flavors and textures, perfect for potlucks, family gatherings, or as a refreshing dessert.

Frog Eye Salad (Classic Creamy Fruit Salad) Recipe - Recipe Image

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

Prepare the Pineapple Custard: Drain both cans of pineapple, reserving the juice. Set the pineapple fruit aside in the refrigerator.
Make the Custard: In a medium saucepan over medium heat, whisk together the reserved pineapple juice, granulated sugar, egg yolk, salt, and cornstarch until smooth. Cook, whisking constantly, until the mixture reaches a gentle boil and thickens slightly. Remove from heat and let cool completely.
Cook the Pasta: Prepare the acini di pepe pasta according to package instructions. Drain well and allow to cool.
Chill the Base: Combine the cooled pasta 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 tidbits, mandarin oranges, shredded coconut, mini marshmallows, and sliced banana. Gently stir to combine all ingredients.
Add the Whipped Cream: In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Carefully fold the whipped cream into the salad until fully incorporated.
Serve: Enjoy immediately or refrigerate until ready to serve.

Tips & Variations

Use fresh banana slices just before serving to prevent browning and maintain a fresh look.
Substitute acini di pepe pasta with other small pasta shapes like orzo or tiny shells if unavailable.
For extra nuttiness, add chopped nuts such as pecans or walnuts.
To make it lighter, use whipped topping instead of heavy cream, but the texture will be less rich.

Storage

Store Frog Eye Salad in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, consume within this period. If storing, wait to add banana slices until just before serving to avoid browning. Gently stir before serving. This salad is best served chilled and does not reheat well.

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 and assemble the salad a day ahead. However, add the banana slices shortly before serving to keep them fresh and prevent discoloration.

What can I use if I don’t have acini di pepe pasta?

If acini di pepe is not available, small pasta varieties such as orzo, tiny shells, or even small couscous pearls work as good substitutes in this salad.

Frog Eye Salad (Classic Creamy Fruit Salad) Recipe

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4.9 from 585 reviews

Frog Eye Salad is a classic creamy fruit salad featuring a delightful combination of pineapple custard, tender acini di pepe pasta, mandarin oranges, shredded coconut, mini marshmallows, and fresh banana, all folded into lightly sweetened whipped cream. This refreshing dessert offers a unique texture and flavor profile, perfect for summer gatherings or holiday potlucks.

Author: zara
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 3 hours 35 minutes
Yield: 8 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American

Ingredients

Scale

Custard and Base

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

Fruit and Mix-ins

15 oz can mandarin oranges, drained
½ cup sweetened shredded coconut
1 cup mini marshmallows
1 banana, sliced

Whipped Cream Topping

1 cup heavy whipping cream
¼ cup powdered sugar

Instructions

Prepare the Pineapple Custard: Drain both cans of pineapple, reserving the juice, and place the fruit in the refrigerator. In a medium saucepan over medium heat, whisk together the pineapple juice, sugar, egg yolk, salt, and cornstarch until smooth. Cook the mixture, whisking constantly, until it gently boils and thickens slightly. Remove from heat and let it cool completely.
Cook the Pasta: Cook the acini di pepe pasta according to the package instructions until al dente. Drain thoroughly and allow the pasta to cool completely.
Chill the Base: Combine the cooled pasta with the cooled pineapple custard in a covered container. Refrigerate for at least 2 to 3 hours, or ideally overnight to develop the best texture.
Assemble the Salad: Transfer the chilled pasta and custard mixture to a large bowl. Gently mix in the reserved pineapple tidbits, drained mandarin oranges, shredded coconut, mini marshmallows, and sliced banana until evenly combined.
Add the Whipped Cream: In a separate bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Carefully fold the whipped cream into the fruit and custard mixture until fully incorporated and smooth.
Serve or Chill: Serve the Frog Eye Salad immediately or refrigerate until ready to serve to allow the flavors to meld and maintain a chilled, refreshing texture.

Notes

For best results, chill the custard and pasta mixture overnight to enhance texture and flavor melding.
Use fresh or high-quality canned fruit for improved taste and texture.
Ensure the pasta is well drained and cooled to prevent clumping in the salad.
Delicately fold whipped cream to maintain a light, airy texture.
This salad is best served chilled and consumed within 2 days for freshness.

Keywords: Frog Eye Salad, Creamy Fruit Salad, Pineapple Salad, Acini Di Pepe Salad, Classic Dessert, Fruit Pasta Salad