Tell me Frog Eye Salad was a part of your childhood too?
Frog eye is pure nostalgia for me; one of those old-school recipes that showed up at nearly every family gathering growing up. We called it Acini de Pepe Fruit Salad, but I know a lot of people recognize it as Frog Eye Salad.
It’s sweet, fluffy, fruity, and basically dessert disguised as a side dish, which, let’s be honest, is the best kind of side dish. I use freshly whipped cream instead of cool whip and it’s just richer, fresher, and only takes a few extra minutes. Whether you’ve been making this for years or are trying it for the first time, this recipe is a keeper.
Try my other yummy side dish recipes, like Cranberry Fluff Salad, Ambrosia Salad, Macaroni Salad, or Street Corn Pasta Salad.
How to Make Frog Eye Salad
Combine and Heat: In a saucepan, whisk together the sugar, pineapple juice, egg yolk, salt, and cornstarch, then bring the mixture to a boil until it thickens slightly. Meanwhile, cook the acini de pepe pasta separately by bringing the pot of water to a boil then adding the noodles and simmering them for 6 minutes on low, or until al dente. Combine them with the thickened sugar mixture and refrigerate for at least two hours or overnight.
Serve: When ready to serve, mix the pineapple, oranges, coconut, bananas, and marshmallows in a separate bowl, then gently stir the fruit mixture into the chilled acini de pepe. Fold in fresh whipped cream and serve this frog eye salad at any bbq, gathering, or potluck.
Frog Eye Salad
Prep: 15 minutes
Cook: 10 minutes
Refrigeration: 2 hours
Total: 2 hours 25 minutes
Serves 10
- 20 ounce can pineapple tidbits, drained and juice reserved
- 10 ounce can crushed pineapple, drained and juice reserved
- 1 cup reserved pineapple juice
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1/4 teaspoon salt
- 1 Tablespoon cornstarch
- 1/2 cup acini di pepe noodles
- 15 ounce can mandarin oranges, drained
- 1/2 cup shredded sweetened coconut
- 1 cup mini marshmallows
- 1 banana, sliced
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Drain the pineapple cans and reserve the juice. Reserve the pineapple fruit in the fridge for later.
In a saucepan over medium heat combine the pineapple juice, sugar, egg yolk, salt, and cornstarch and whisk until smooth. Cook until mixtures comes to a low boil and thickens slightly. Remove from heat and allow to cool.
Cook acini de pepe noodles according to package instructions. Drain and cool.
Combine the acini de pepe and the thickened sauce in a tupperware.
Refrigerate for a few hours or overnight. Once the acini de pepe mixture has chilled, add it to a large bowl with the pineapple, mandarin oranges, coconut, marshmallows, and bananas.
Whip cream: In a separate bowl beat the cream and sugar together until stiff peaks. Fold fresh whipped cream into the acini de pepe mixture. Serve immediately or refrigerate.
Notes
Store leftover frog-eye salad in the fridge for up to 2-3 days.
Nutrition
Calories: 255kcal, Carbohydrates: 52g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 27mg, Sodium: 92mg, Potassium: 298mg, Fiber: 3g, Sugar: 39g, Vitamin A: 451IU, Vitamin C: 23mg, Calcium: 62mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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