I first shared this Frog Eye Salad Recipe on Real Housemoms where I am a contributor. Serve Frog Eye Fruit Salad at your next barbecue for a sweet, fruit-filled side dish that will be the talk of the party.
Choosing a side dish to bring to a barbecue can be tough — baked beans, potato salad, pasta salad, chips… or try this Frog Eye Fruit Salad. Don’t worry, there are no actual frog eyes in this dish. The “eyes” are tiny pearls of pasta called Acini Di Pepe (also sold as pastina). When cooked they swell into small round shapes that resemble little beads. The texture reminds many people of tapioca, and the salad tastes more like a dessert than a traditional side.
The base of the salad is a cooked custard made from pineapple juice, beaten eggs, sugar, salt, and flour. Once thickened, the custard is combined with the cooked pasta and chilled for a few hours or overnight. When ready to serve, whipped cream is folded in along with crushed pineapple, tidbits or mandarin oranges, marshmallows, and optional shredded coconut to create a fluffy, fruity salad.
This recipe is perfect for busy hosts because the cooked components can be prepared the night before. In the morning or just before serving, simply fold in the fruit and whipped cream and chill. The result is a refreshing, creamy, sweet salad that’s easy to transport and always popular at potlucks and barbecues. Enjoy the convenience and the nostalgia of a classic fruit salad with a unique twist.
Frog Eye Fruit Salad
Print Recipe
Frog Eye Salad
3 hrs
25 mins
3 hrs 25 mins
Ingredients
- 1 cup Acini Di Pepe pasta or pastina
- 1 20 ounce can crushed pineapple, juice reserved
- 1 20 ounce can tidbits pineapple, juice reserved
- 1 24 ounce jar mandarin oranges, drained
- 1 cup white sugar
- 2 eggs, beaten
- 1/2 teaspoon salt
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/2 cup shredded coconut optional
- 1 cup miniature marshmallows
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
Instructions
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Bring a large pot of salted water to a boil. Add the pasta and cook about 10 minutes or until al dente. Drain and set aside to cool.
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In a medium saucepan, combine the reserved pineapple juice, sugar, beaten eggs, salt, and flour. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat, stir in the lemon juice and the cooked pasta. Refrigerate for 2–3 hours or overnight.
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Beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form.
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When the pasta mixture is chilled, fold in the crushed pineapple, mandarin oranges, optional coconut, 3 cups of the whipped cream, and the marshmallows. Mix gently to combine and refrigerate until ready to serve.
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If serving in individual cups, top with the remaining whipped cream and extra mandarin oranges.
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