Frog Eye Salad
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Posted: 10/13/24
Updated: 10/14/24
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Craving a refreshing and classic side dish? Frog Eye Salad is a delightful combination of sweet, tangy, and creamy flavors. Made with marshmallows, whipped topping and a hint of pineapple, this dessert salad is the perfect light and airy treat for any occasion.
Don’t be alarmed by the name, this frog eye salad is SO yummy! Made with tiny tiny little pasta called acini di pepe, this fun recipe is a cross between a fruit salad and a pasta salad. It’s no wonder it has a silly name because it’s a combination you’d really never think to make. But once you give it a shot, you’ll want to make it for every potluck for the rest of time.
This fruit, creamy and sugary combo is not something you’ll soon forget. I mean, classics like watergate salad and ambrosia salad are yummy too, but this fun recipe is just unique enough to be totally unforgettable! You’re going to love this easy fruit salad and all the wonderful flavors mixed into one bowl.
Why You’ll Love Frog Eye Salad
- This frog eye salad recipe is really easy to make. Even if you’re not an experienced cook, you can totally make this dish!
- We love to bring this potlucks and make it for the holidays. It’s unique and I always get asked for the recipe.
- There is so much fruity goodness in one bowl. Pineapple, oranges and lemon juice — tart and delicious!
Why is called frog eye salad?
This salad gets its name from the texture the little bitty pasta beads creates! While that may sound entirely disgusting, I assure you, the salad itself is so delicious.
Where did frog eye salad originate?
While it’s exact origins are not known, it is thought that this pasta fruit salad was created in the Mormon community. It is still a popular in Mormon circles and is served at many potlucks and parties. Now it has become a really popular dish all over, especially for Thanksgiving and Christmas!
Ingredients for Frog Eye Salad
- Acini di pepe pasta – If you can’t find this tiny pasta, you can use pastina pasta instead! It’s super similar to acini di pepe.
- Pineapple tidbits – Make sure to reserve the juice when you drain the can, but drain well to use in this recipe!
- Crushed pineapple – Using both crushed pineapple and pineapple tidbits gives plenty of that tropical flavor without all the large chunks of pineapples.
- Large egg – Make a creamy base with egg. It will coat the pasta and make a pineapple custard like creation!
- White flour – Thicken the pineapple mixture with some white flour to make an extra creamy frog eye salad.
- Salt – Use a little pinch of salt to balance out all the sweetness in this salad.
- White sugar – Sweeten your frog eye salad with just some granulated white sugar.
- Freshly squeezed lemon juice – The tart flavor of lemon juice cuts through the creaminess and sweetness, giving this a delightful flavor combo.
- Mandarin oranges – Use some mandarin orange in juice!
- Frozen whipped topping – Thaw the frozen whipped topping before using. You can use homemade whipped cream if you want, but it’s not as sturdy.
- Miniature colored marshmallows – Regular marshmallows work too, but the colored ones are classic!
Helpful Tools
How to Make Frog Eye Salad
Prepare the pasta according to package directions to cook it al dente. Then drain and rinse in very cold water and place it in a large bowl. Store in the fridge until needed.
Drain the canned pineapple tidbits to get 2 cups of pineapple juice. Use more juice from the crushed pineapple if needed.
Remove one tablespoon of the pineapple juice and pour in a small bowl. Pour the remaining pineapple juice into a medium-sized pot and set on the stovetop over medium heat.
Briskly whisk in the egg and then add the flour to the reserved tablespoon of pineapple juice and whisk with a fork until smooth like a paste. Add the mixture to the egg and pineapple juice mixture, whisking constantly, then add in the salt and white sugar.
Cook over medium heat until the mixture has thickened, stirring occasionally, about 10 minutes. Remove the pot from the heat, stir in the lemon juice, and allow to cool in the fridge for about 30 minutes.
Pour the mixture over the pasta and return the bowl to the fridge until both the pasta and the pineapple juice mixture are completely chilled.
Meanwhile, open the cans and drain the mandarin oranges, the crushed pineapple, and pineapple tidbits. Make sure all the canned fruits are VERY well drained or your salad will be watery.
Add the drained fruit into the cooled pasta mixture and gently stir together.
Gently fold in the thawed whipped topping until all the ingredients are well combined. Then cover the frog eye salad and refrigerate for at least 30 minutes to overnight.
Stir in the miniature marshmallows right before serving. Enjoy!
How to Store Leftover Frog Eye Salad
For best results, transfer leftovers to an airtight container and store in the fridge for 1-2 days. This salad stores best without the marshmallows, but you can still keep it if it already has marshmallows added. Just keep in mind that the liquid from the fruit will begin to cause the salad to separate the longer it sits. I do not recommend freezing leftovers.
What can I add to frog eye salad?
Feel free to make some substitutions and variations with this recipe to make it all your own. Some tasty additions would be:
- maraschino cherries
- shredded coconut
- chopped pecans
- instant pudding mix
- chopped walnuts
What to Serve with this Frog Eye Salad Recipe
This easy frog eye salad goes well alongside all of your holiday favorites. From honey baked ham and roast turkey, to green bean casserole and stuffing — it’ll go well with it all!
Some fluffy dinner rolls and breadsticks pair well with this dish too. Serve it with any of your holiday favorites or on the table at any and every potluck!
Pro Tips for the Best Frog Eye Salad
- Make sure you cook the pasta al dente or it can end up really mushy! Follow the package instructions for best results.
- Don’t skip the cooling periods. It will help to ensure this salad is the perfect consistency and that all the flavors meld together well.
- I recommend using whipped topping, and not making homemade whipped cream. However, if you use homemade whipped cream just keep in mind that it won’t store very long.
Learn how to make frog eye salad! It’s a classic recipe that is just so yummy and fruity.
More Creamy Salad Recipes You’ll Love!
- Make Cranberry Fluff Salad for your Christmas spread! You may even end up replacing the cranberry sauce with this quick recipe.
- Strawberry Tapioca Salad is bright, cheerful and oh so creamy. A really fun recipe to make!
- This Grape Salad is another deliciously wonderful salad. You’re gonna love it!
- Looking for something other than fruit? Then check out this Cookie Salad.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Frog Eye Salad
Craving a sweet and creamy salad? Frog Eye Salad is a delightful combination of marshmallows, whipped topping, pecans, and a hint of pineapple.
Ingredients
- 16 ounces acini di pepe pasta or pastina pasta (1 box)
- 20 ounces pineapple tidbits in juice drained but reserve the juice
- 2o ounces crushed pineapple in juice drained but reserve the juice
- 1 large egg
- 2 Tablespoons white flour
- ½ teaspoon salt
- ¾ cup white sugar
- ½ Tablespoon freshly squeezed lemon juice
- 3 cans mandarin oranges in juice (11 ounces each)
- 8 ounces frozen whipped topping thawed
- 1 cup miniature colored marshmallows
Instructions
- Prepare the pasta according to package directions to cook it al dente. Drain and rinse the pasta in very cold water. Place in a large bowl in the fridge.
- Drain the pineapple tidbits to get 2 cups of pineapple juice. Use more juice from the crushed pineapple if needed.
- Remove 1 tablespoon of the pineapple juice and pour in a small bowl. Pour the remaining pineapple juice into a medium-sized pot and set over medium heat. Briskly whisk in the egg. Add the flour to the reserved tablespoon of pineapple juice and whisk with a fork until smooth like a paste — add to the egg and pineapple juice mixture, whisking constantly. Add in the salt and white sugar.
- Cook over medium heat until the mixture has thickened, stirring occasionally, about 10 minutes. Remove the pot from the heat, stir in the lemon juice, and allow to cool in the fridge for about 30 minutes. Pour over the pasta and return the bowl to the fridge until both the pasta and the pineapple juice mixture are completely chilled.
- Meanwhile, open the cans and drain the mandarin oranges, the crushed pineapple, and pineapple tidbits. Make sure all the canned fruits are VERY well drained or your salad will be watery.
- Add the drained fruit into the cooled pasta mixture and gently stir together.
- Gently fold in the thawed whipped topping until all the ingredients are well combined. Cover and refrigerate for at least 30 minutes to overnight.
- Stir in the miniature marshmallows right before serving.
Tips
For best results, transfer leftovers to an airtight container and store in the fridge for 1-2 days. This salad stores best without the marshmallows, but you can still keep it if it already has marshmallows added. Just keep in mind that the liquid from the fruit will begin to cause the salad to separate the longer it sits. I do not recommend freezing leftovers.
Nutrition Information
Calories: 305kcal (15%), Carbohydrates: 68g (23%), Protein: 7g (14%), Fat: 2g (3%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.4g, Trans Fat: 0.002g, Cholesterol: 17mg (6%), Sodium: 121mg (5%), Potassium: 222mg (6%), Fiber: 4g (17%), Sugar: 35g (39%), Vitamin A: 610IU (12%), Vitamin C: 26mg (32%), Calcium: 60mg (6%), Iron: 2mg (11%)
Sally says
love all your recipes, would like a recipe for, cranberry orange relish, fresh cranberrys.!!!!!