Description

Frog Eye Salad is a unique and refreshing fruit salad featuring acini di pepe noodles coated in a rich, tangy pineapple custard base, combined with tropical fruits, coconut, and fluffy whipped cream. This sweet and creamy dessert salad is perfect for potlucks, family gatherings, or any occasion where a light, fruity treat is desired.

Ingredients

Scale

Fruit and Mix-ins

20 ounce can pineapple tidbits, drained and juice reserved
10 ounce can crushed pineapple, drained and juice reserved
15 ounce can mandarin oranges, drained
1/2 cup shredded sweetened coconut
1 cup mini marshmallows
1 banana, sliced

Custard Base

1 cup reserved pineapple juice
1/2 cup granulated sugar
1 large egg yolk
1/4 teaspoon salt
1 Tablespoon cornstarch

Pasta

1/2 cup acini di pepe noodles

Whipped Cream

1 cup heavy whipping cream
1/4 cup powdered sugar

Instructions

Prepare Fruit and Reserve Juice: Drain the pineapple tidbits and crushed pineapple cans, reserving all pineapple juice. Keep the pineapple fruit refrigerated for later use.
Make Custard Base: In a medium saucepan over medium heat, combine the reserved pineapple juice, granulated sugar, egg yolk, salt, and cornstarch. Whisk continuously until the mixture is smooth. Cook until it reaches a low boil and thickens slightly. Remove from heat and allow it to cool completely.
Cook Pasta: Prepare the acini di pepe noodles according to package instructions, usually boiling until tender. Drain and rinse with cold water to cool.
Combine Custard and Pasta: Mix the cooled acini di pepe noodles with the thickened pineapple custard in a sealed container. Refrigerate for several hours or overnight to allow flavors to meld and the mixture to chill.
Mix Salad Ingredients: Once chilled, transfer the acini di pepe mixture to a large bowl. Gently fold in the pineapple pieces, mandarin oranges, shredded coconut, mini marshmallows, and sliced banana.
Whip Cream: In a separate chilled bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form.
Fold in Whipped Cream: Gently fold the whipped cream into the fruit and custard mixture until evenly combined. Serve immediately or refrigerate until ready to serve.

Notes

Ensure the custard base cools completely before combining with the pasta to prevent curdling.
For best flavor, prepare the salad at least a few hours ahead or the night before to allow ingredients to meld.
Use fresh bananas just before serving to avoid browning.
Adjust the amount of sugar in the custard base if you prefer a less sweet salad.
This salad is best served chilled.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Fruit Salad
Method: Stovetop
Cuisine: American

Keywords: Frog Eye Salad, fruit salad, acini di pepe, pineapple custard, marshmallow salad, creamy fruit salad, holiday salad, easy dessert