Frog Eye Salad
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This Frog Eye Salad is a fun and delicious dish that’s perfect for holidays like Halloween and Easter—especially because of its quirky name! The recipe comes from my mom, who has been making it for as long as I can remember. It’s a nostalgic, creamy, fruity pasta salad that has been a staple at our family gatherings for years.
The key ingredient in this salad is acini di pepe pasta, which looks similar to tapioca pearls once cooked. That’s where the name comes from—the tiny pasta resembles little frog eyes, giving the dish its fun and memorable name. While the name might sound unusual, the flavor is anything but!
This salad is wonderfully creamy and fruity, making it a refreshing addition to any meal. If you’re making a smaller batch, the recipe can easily be cut in half. When doing so, I recommend using one whole can of crushed pineapple instead of splitting between crushed and tidbits—unless you have another use for the leftovers!
One of my favorite ways to customize this creamy salad is by switching up the marshmallows. During Halloween, I love using fun-shaped marshmallows to add a festive touch. At Easter, I swap in fruity-flavored or Easter shaped marshmallows to match the holiday theme. No matter when you serve it, Frog Eye Salad is a crowd-pleaser that’s sure to spark conversation and delight everyone at the table!
Ingredients for Frog Eye Salad
- SUGAR
- FLOUR
- SALT
- PINEAPPLE JUICE
- EGGS
- LEMON JUICE
- ACINI DI PEPE PASTA
- CANNED PINEAPPLE CHUNKS
- CANNED MANDARIN ORANGES
- CRUSHED PINEAPPLE
- COOL WHIP
- MINI MARSHMALLOWS
A little side note
Then, for those of you here in Utah, make sure to watch or record Studio 5 on KSL Channel 5 tomorrow at 11 am. I entered the Studio 5/Pier 49 Pizza contest and was one of four finalists. Unfortunately, I’m not the grand prize winner who will be announced on the show tomorrow. However, each finalist won a $40 gift certificate to Pier 49. Last week, they had all the finalists come into one of the Pier 49 locations and make their pizzas. They filmed us all making our pizzas.
Then, after making the pizza, we left so the judges could taste them all and decide. I won’t give details of the pizzas today because I don’t want to ruin it for those of you who can watch the show. However, in my post on Friday, I’ll give all the details about the pizzas for those who are unable to see the show. I’m also hoping they may put a link on the website where you can watch what they aired on the show. Let the record show, I think the winner is the girl who made the “Greek pizza”. That’s all I’m gonna say. Tune in tomorrow, fellow Utahns.
Instructions for Frog Eye Salad Recipe
Prepare the Sweet Pineapple Custard Base:
In a medium saucepan, whisk together sugar, flour, and salt to combine. Add pineapple juice and eggs, stirring constantly over medium heat. Bring the mixture to a gentle boil, cooking until it thickens into a smooth custard. Remove from heat and stir in lemon juice for a bright, fresh flavor. Allow the mixture to cool completely before using.
Cook the Pasta:
In a large pot, bring 3 quarts of water to a rolling boil. Add acini de pepe pasta and cook according to package’s directions, until al dente. Drain and rinse the pasta thoroughly with cold water, then drain again to remove excess moisture.
Combine & Chill:
In a large bowl, stir the cooked pasta into the cooled custard mixture until well combined. Cover and place in the fridge overnight to allow the flavors to meld.
Add the Final Ingredients:
Before serving, gently fold in pineapple, mandarin oranges, Cool Whip, and mini marshmallows for a creamy, fruity texture. Optional mix-ins include sliced bananas, shredded coconut, and halved maraschino cherries for extra sweetness and color. Spoon into bowls and serve chilled for a refreshing, creamy dessert that’s always a crowd favorite!
Frequently Asked Questions
Why is it called Frog Eye Salad?
The name comes from the acini de pepe pasta, which looks similar to tiny tapioca pearls once cooked. The small, round pasta resembles little frog eyes, giving the salad its unique and playful name!
Can I make this recipe ahead of time?
Yes! Frog Eye Salad tastes best when chilled overnight, allowing the flavors to meld together. You can make it a day in advance and store it covered in the refrigerator until ready to serve.
Can I cut this recipe in half?
Absolutely! If making a smaller batch, I recommend using one whole can of crushed pineapple instead of splitting between crushed and tidbits—unless you have another use for the leftovers.
How do I prevent the pasta from sticking together?
After cooking, rinse the pasta thoroughly with cold water and drain well. This helps remove excess starch and keeps the pasta from clumping.
Can I use fresh fruit instead of canned?
Yes! While canned pineapple and mandarin oranges are traditional, you can use fresh diced pineapple and orange segments for a fresher taste. Just be sure to use enough juice for the custard mixture.
What marshmallows work best?
Mini marshmallows are classic, but you can switch it up! During Halloween, try using fun-shaped marshmallows, and at Easter, opt for fruity-flavored or Easter shaped marshmallows for a festive touch.
FOR MORE RECIPES LIKE THIS, TRY:
Frog Eye Salad
Real Mom Kitchen
Equipment
Ingredients
- 1 cup sugar
- 2 Tbsp flour
- ½ tsp salt
- 2 ½ cups pineapple juice
- 2 eggs beaten
- 1 tsp lemon juice
- 12 oz box acini di pepe pasta
- 20 oz can pineapple chunks, drained
- 21 oz mandarin oranges drained (two 10.5 oz cans)
- 10 oz can crushed pineapple
- 16 oz Cool Whip
- 1 cup or more mini marshmallows
Instructions
- Add sugar, flour, salt to sauce pan; add juice and eggs. Stir constantly over medium heat. Broil to boil and cook until thick. Remove from heat. Add lemon juice and cool.
- In 3 quarts of boiling water, cook pasta for 10 min. Drain and rinse in cold water and drain again. Stir pasta in with cooked mixture in bowl and refrigerate overnight.
- Before serving add fruit, cool whip and marshmallows. Other things that you can mix in are bananas, coconut, maraschino cherries (slice in half).
