Frog Eye Salad is a dish with a history as quirky as its name. Originating in mid-20th-century America, it found its place in the heart of potluck culture—a staple of church gatherings, family reunions, and neighborhood picnics. This retro dessert, categorized as a fruit salad, is a reflection of the era’s creativity with convenience foods. Like other iconic fruit salads (think Ambrosia or Jello salads), Frog Eye Salad mixes sweet ingredients and pasta into a dish that’s part comfort food, part culinary curiosity.
Fruit salads themselves have a long history, dating back centuries as people combined seasonal fruits for variety and flavor. By the 1950s, however, fruit salads in the US took on a whole new form, with recipes incorporating canned fruits, whipped toppings, marshmallows, and yes, pasta. Frog Eye Salad got its name from the Acini de Pepe pasta at its core—tiny, round noodles resembling little “frog eyes.”
My version of Frog Eye Salad stays true to its nostalgic roots while leaving out the divisive ingredient coconut. Let’s face it: coconut may have its fans, but for most people, it’s better suited to a tropical cocktail than a fruit salad. Since 2010, this recipe has been a fixture in holiday get-togethers, featuring Acini de Pepe pasta to achieve the classic texture. During the pandemic, when finding this pasta was a challenge, I experimented (and failed) with substitutes like couscous. Thankfully, I eventually found peperini pasta, a perfect match that’s essentially Acini de Pepe under another name.
With its sweet, creamy, and delightfully unique mix of ingredients, Frog Eye Salad remains a dish that sparks curiosity and nostalgia. I know your family and guests will enjoy it as much as we do!
Frog Eye Salad
Equipment
- 1 Saucepan/Medium Pot
- 1 Dutch Oven/Large Pot
- 1 Medium-Large Colander
- 1 Large Mesh Colander/Sieve
- 1 Large Bowl
- Whisks, Mixing Spoons, Spatulas
Ingredients
Dressing
- 1 cup white sugar
- 2 tbsp all purpose flour
- ½ tsp salt
- 1 L unsweetened pineapple juice separated, see instructions
- 2 eggs large
- 1 tbsp lemon juice
Canned fruit to drain
- 3 cans mandarin oranges 11oz
- 2 cans pineapple tidbits 20oz
- 1 can crushed pineapple 20oz
Pasta
- 8 cups water to boil
- 16 oz acini de pepe pasta or peperini pasta
Remaining ingredients
- 1 cup miniature marshmallows
- 8 oz frozen whipped topping, thawed such as Cool Whip
Instructions
- In a sauce pan, whisk together 1 cup white sugar, 2 tbsp all purpose flour, ½ tsp salt, 1¾ cups of the pineapple juice, and 2 eggs. Stir and cook over medium heat until thickened. Remove from heat; add 1 tbsp lemon juice and cool to room temperature.
- In a large colander, add the 3 cans mandarin oranges, 2 cans pineapple tidbits, and 1 can crushed pineapple, and allow to drain for at least an hour, then place in a bowl, cover, and refrigerate until cold.
- Bring remaining pineapple juice and water to a boil and cook 16 oz acini de pepe pasta according to package instructions. Drain into mesh colander/sieve and rinse under cold water.
- In a large bowl, combine the drained, rinsed, pasta and dressing mixture and refrigerate until cold, about 4 hours or overnight.
- Once chilled, mix fruit into pasta mixture, add 1 cup miniature marshmallows.
- Just before serving, mix in 8 oz frozen whipped topping, thawed.
Notes
Nutrition
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3 comments
Best fruit salad ever
I thought I knew all the uses for acini de Pepe but this ais a brand new one to me. It will be fun to make.
I bet you’ll love it :) thanks for stopping by!