Description

Frog Eye Salad is a classic creamy fruit salad featuring a delightful combination of pineapple, mandarin oranges, banana, shredded coconut, mini marshmallows, and acini di pepe pasta, all enveloped in a luscious pineapple custard and whipped cream mixture. This refreshing dessert brings a perfect balance of sweet, creamy, and fruity flavors ideal for gatherings and potlucks.

Ingredients

Scale

Pineapple Custard

20 oz can pineapple tidbits, drained (juice reserved)
10 oz can crushed pineapple, drained (juice reserved)
1 cup reserved pineapple juice
½ cup granulated sugar
1 large egg yolk
¼ teaspoon salt
1 tablespoon cornstarch

Pasta

½ cup acini di pepe pasta

Fruit Salad Mix

15 oz can mandarin oranges, drained
½ cup sweetened shredded coconut
1 cup mini marshmallows
1 banana, sliced

Whipped Cream

1 cup heavy whipping cream
¼ cup powdered sugar

Instructions

Prepare the Pineapple Custard: Drain both cans of pineapple, reserving the juice. Set the pineapple fruit aside in the refrigerator. In a medium saucepan over medium heat, whisk together the pineapple juice, sugar, egg yolk, salt, and cornstarch until smooth. Cook, whisking constantly, until the mixture gently boils and thickens slightly. Remove from heat and let cool completely.
Cook the Pasta: Cook the acini di pepe according to the package instructions until al dente. Drain well and set aside to cool.
Chill the Base: Combine the cooled acini di pepe pasta with the cooled pineapple custard in a covered container. Refrigerate for at least 2 to 3 hours, or preferably overnight, to achieve the best texture.
Assemble the Salad: Transfer the chilled pasta and custard mixture to a large mixing bowl. Add the reserved pineapple tidbits, drained mandarin oranges, shredded coconut, mini marshmallows, and sliced banana. Gently stir to combine all the ingredients evenly.
Add the Whipped Cream: In a separate bowl, beat the heavy whipping cream with the powdered sugar until stiff peaks form. Carefully fold the whipped cream into the fruit and pasta mixture until fully incorporated, maintaining a light and fluffy texture.
Serve: Serve the Frog Eye Salad immediately or refrigerate until ready to serve. This salad tastes best chilled.

Notes

For best results, prepare the salad a few hours in advance or the night before to allow flavors to meld and the custard to chill properly.
If you prefer a lighter version, you can substitute heavy cream with whipped topping.
Acini di pepe pasta is essential for the traditional texture; do not substitute with larger pasta shapes.
Keep the salad refrigerated to maintain freshness, especially because of the dairy components and fresh fruit.
The egg yolk in the custard is lightly cooked, ensure the mixture reaches a boiling point to safely cook the egg.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: frog eye salad, creamy fruit salad, acini di pepe dessert, pineapple custard, classic fruit salad