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