About Frog Eye Salad
Ever since I started this little food blog, a lot of my conversations with friends start out with something like this:
“Oooh, I know what you could make!”
“You know what you should make?”
“I have this great recipe you should make!”
And quite honestly, I love all of this. Before I started Homemade Hooplah, I always felt like an outsider whenever the topic of cooking or favorite recipes came up, as if my “superb” skill at boiling water was no match for their ability to create a perfectly homemade lasagna from memory (which, okay, let’s be real here – that does beat boiling water by an astronomically big margin).
But now that I have my cooking sea legs under me, I love talking about food. I love learning new ways to make it. I love finding new dishes I never knew existed before.
And that, my friends, is exactly how I stumbled across Frog Eye Salad.
I got the original recipe for this salad from a friend who had moved to another state a few years ago. I’m sure if we were still close by, the topic of this unique treat would have already come up, but as they say, it’s far too easy for our relationships to fall into the “out of sight, out of mind” with time and distance. And, also, if she were still living in sunny Phoenix, I doubt she ever would have stumbled across this salad. As I understand it, frog eye salad is more of a midwestern / Pacific coast treat, so usually, only the locals know about it.
So on one fateful day, my friend was preparing to make this recipe and it made her think of this little food blog. She sent me a photo of the printed recipe, and I had to give her credit – the ingredients were certainly interesting. In fact, this was easily the most unique recipe any of my friends have followed up a “You know what you should make?” question with.
I absolutely loved the idea of pairing sweet and creamy ingredients with pasta, so of course I was going to try it.
I put it on my recipe to-do list and I had every intention of making it in June.
But then July came. Then August.
When September began to loom in the distance, I finally put my foot down. I had to make this recipe.
And now that I have a big, wonderful batch of it in my fridge, I really don’t know why I waited so long.
It’s as awesome as I imagined it would be.
Now, I had to Google the name of the recipe, since the printout my friend had didn’t include a name, and the closest I could find was “Frog Eye Salad” – uses all the same ingredients, just slightly different proportions. And even when I made it, I made some adjustments to my tastes and those that would tailor to the ingredients I had on hand.
And even still, it turned out amazing.
I think this is typically seen as a summer salad – because really, what fruit salad isn’t a summer salad? – but at the same time, with a name like Frog Eye Salad, I think it’d be perfect for a kid’s party or for even Halloween.
I mean, how can a salad with a name like this not be a hit with all your friends? Their curiosity of the dish alone will win them over!
What is frog eye salad?
This recipe comes in a couple different forms, but no matter the variety, there’s always three main parts:
- Acini de pepe pasta
- Various types of citrus fruit, usually from a can
- A homemade custard made of fruit juice
How long is frog eye salad good for?
This salad has a custard base, and most custards will remain fresh in the refrigerator (in a sealed container – very important!) for three to four days.
Can frog eye salad be frozen?
Yes, frog eye salad can be frozen, but I can’t recommend it. The taste and texture will change so much after freezing that it almost ruins the salad.
For best results, refrigerate this acini de pepe salad and enjoy it while you can.
Notes & tips for frog eye salad
- To make the pineapple custard in this recipe, you’ll need a candy thermometer to ensure the eggs reach the correct temperature. I know these thermometers can be a little clumsy to use, especially in a recipe like this that requires a lot of whisking, but as they say – better safe than sorry! The pineapple custard will be so much better if it has the chance to reach the right temperature, too.
- Like the serving dish that’s used in the photos? You can pick one up here: Large Footed Trifle Bowl.
- Interesting fact! The friend that tipped me off to this recipe currently lives in Oregon, but from what I’ve read, frog eye salad originated in Utah, especially among members of The Church of Jesus Christ of Latter-day Saints. But no matter where you live, this fun take on a fruit salad will always be a deliciously unique addition to any get-together! A couple of my friends here in Arizona have already requested it the next time we have a movie night.
More great salad recipes
Recipe Details
Frog Eye Salad
Ingredients
Instructions
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Prepare acini de pepe per package instructions. Drain and set aside to cool.
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Drain mandarin oranges thoroughly; discard juice and place mandarin oranges in a 13 quart mixing bowl. Drain and pineapple chunks thoroughly and save 1 3/4 cup of the pineapple juice; discard the rest of the juice. Add about 2/3 of the pineapple chunks to the bowl with the mandarin oranges and set the bowl aside. Reserve the 1/3 of the pineapple chunks for the next step.
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Add 1/3 of the pineapple chunks to a food processor and blend until shredded. If shredded pineapple seems juicy, use a fine mesh strainer and remove excess juice. Add shredded pineapple to the bowl with the mandarin oranges and pineapple chunks and set aside.
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In a medium saucepan, add 1 3/4 cup pineapple juice and granulated sugar, then whisk until sugar has dissolved. Add beaten eggs and flour to saucepan and then slowly begin to heat mixture up to 170 degrees F, whisking constantly. For best results, use a candy thermometer to ensure the temperature is reached. Custard should be creamy (but not too thick) once ready. Depending on your cooktop, this process should take anywhere from 10-20 minutes. Remove pineapple custard from heat and let cool completely. TIP: To cool faster, transfer pineapple custard to a new bowl and set in the refrigerator for about 20-30 minutes.
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Once all of the above steps are created and cooled, pour the acini de pepe and pineapple custard into the bowl with the fruit and gently mix together.
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Cover bowl and place in the refrigerator for at least 6 hours (or ideally overnight).
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When ready to serve, add cool whip to bowl with pasta and fruit and stir until combined.
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Serve frog eye salad immediately with shredded coconut and/or mini marshmallows as garnish (optional).
I haven’t made frog eye salad in forever. Guess it is time to get going on this great recipe.
I had this for the first time a couple years ago and I totally agree. It is that awesome!
It is funny about recipes you have for awhile and haven’t tried. Then you try them and they become a total staple. I love that I have go to recipes that I can count on though, don’t you?
My family doesn’t eat cool whip. Would it work to sub homemade whipped cream?
The only issue I could see arising is that whipped cream tends to fall and get watery the longer it sits, so if you make half a batch and eat right away it shouldn’t be an issue. But I would stick to the cool whip if you’re making a big batch or if you are going to let it sit for long periods of time.
Look up a recipe for Stabilized Whip Cream. It’s whipped cream with gelatin added for making like Cool Whip. It works I have used it.
If you pre-sweeten the whip cream with powdered sugar, it will help stabilize it. Or, alternatively, add just a bit of cornstarch to the whip cream.
Absolutely! I do it every time. I love homemade whip cream.
My family always add mini marshmallows. This is a staple of the whole family event and everyone loves it
Mini marshmallows would be a great addition! 😀
COLORED mini-marshmallows ????
Has anyone actually made this recipe? I am wanting to but I have a few questions. One being where do you find the fruit in jars? I have some in cans but the measurements don’t match up. Also recipe says to reserve the juice that would equal 1 & 3/4 cups. No way is there that amount of juice from a can of fruit. Can anyone advise on any of this?
Hey there! Dole sells jars of fruit that come in the size listed for the recipe (oranges: https://dolesunshine.com/products/jarred-fruit/jarred-mandarin-oranges and pineapple: https://dolesunshine.com/products/jarred-fruit/jarred-pineapple-chunks). You would need to use 3 jars total (2 pineapple and 1 orange) which should give you more than enough juice to work with. I tried searching for a place to buy the jars online but the online stores seem to only sell them in boxes of 4-8. Hopefully seeing a picture of the jars will make it easier to locate them in a local store – they “should” be stocked next to the rest of the canned fruit.
My mom always uses dole she buys the chunks as well as a can of crushed which yields more juice what she did not use she let us kids eat. Hope this helps as well.
I have made this for years. I have only used canned fruit. Recipe on box of acini de Pepe & I believe it also includes marshmallows.
It is called Pepe salad and is made with mini marshmallows..Recipe is over 50 years old. Also some changed were made to the original recipe
Would it be okay in the interest of saving time on school weeknights to use pudding, do you think? Would it still work ok? And what about adding banana and coconut?
Hey! For this recipe, I’ve never experimented with using pudding, but I’m not sure you’d get the same texture with it. As for the fruit, I know coconut is a very popular option with this dish!
There is a recipe on line that uses 1 package of instant pudding either sugar free or regular. They use that instead of the Cool whip. They use mini marshmallows with it. I’m making for grandsons graduation… thought I would make up a batch both ways and see what we like best.
We have made frog eye salad for years using pistachio pudding bc well…frogs are GREEN!
We used tapioca pudding instead, it has a similar texture and flavor.
I thought about tapioca as well,thank you for sharing,now I know it should work for me also.
This is actually a traditional family recipe for me ! We make it every holiday so not just the summer ;). Every thanksgiving, Christmas, Easter, babyvshower ! Every Family get together HAS to have it. We add maraschino cherries and mini marshmallows to ours!
(link to picture of this last christmas’s frog eye salad)
https://drive.google.com/file/d/0B8VI_O4bx5ZgMmZZa1EtUHo1Qmc/view?usp=sharing
LOVE the picture Crystal! Using cherries is a great idea 😀
This recipe was on the pasta box for years. This year it is gone! But, when it was on the box I made it many times. I have to say I don’t measure all the time. Just get close and it still tastes great!
This recipe appeared on a creammetts pasta box many years ago (over 35). I have an original. This is a family favorite that get requested for family gatherings. You can successfully make the pineapple custard in a microwave without a candy thermometer ( you just have to watch it and whisk ofter.
Hi. Where do you get this pasta. Never heard of it before
Hey, Vicki! A friend who moved to Oregon gave me the recipe; I think it was passed around the other moms at her kid’s school. I adapted the recipe a tiny bit, but only to fit the common measurements of canned or jarred fruit.
Just curious not a fan of mandarins, anyone substitute other fruits?
Hey, Aimee! I’ve read some people use canned fruit cocktail instead 🙂
My mother in law used maraschino cherries instead of mandarin oranges.
I have made this for years. It was great when all my kids were at home (5),also great to take to a potluck. Mine had the mini marshmallows in it and yes I use canned fruit. Some where I have a recipe for a vegetable frogs eye salad that wasa good also. Uses the acini de pepe in it.
Would love the recipe for the veg actions ‘re Pepsi salad
Spell checker doesn’t like acini de pepe but do u have the vegetable salad recipe for this would love to see and try it
How many mini marshmallows did you add to the mix Norma?
Or anyone?
My mother-in-law used to made Frog Eye and it was amazing. She passed at 99 years, so did tyre recipe. I think at 63 I’d better get on with starting the tradition for every holiday!!! 😂
Oh predictive text!!! 🤣😩
I have made this several times and add green grapes, thus frog eyes. One of holiday favorites.
do we have to refrigerate it or can we serve it right away?
Hey Sophie! I’ve done both. After you add the pineapple custard you’re supposed to chill the salad for at least 6 hours (or just make it the day before and refrigerate it until ready to serve). However, there’s been a few times when I didn’t plan ahead properly and immediately added the cool whip right after the custard. It wasn’t as creamy, but as still good 😀
My mother in law used to make this and I never got the recipe from her. She used tapioca pudding instead of the pasta however they’re very close inconsistency and flavor. Plus she added maraschino cherries telling the grandkids they were the frog eyes. It’s a very sweet salad but one of those comfort foods.
What isAcini de pepeever heard of it.
where did you find the pasta? I’ve been to 2 places and no such luck.
Love this. Thank you.
I made it exactly the way you said to and added a 16oz container of cottage cheese just to sneak it in where the kids wouldn’t see it. They loved it and asked for seconds.
My 91 year old Aunt Lola learned to make Frog Eye Salad as a child in NE. So, it’s been around for years and years. I don’t think it orginated in Salt Lake but it’s certainly made at many different church dinners, that’s for sure. I love this salad and will be making it soon.
I’ve never heard of this. Sorry but doesn’t sound good. It’s the pasta in it, yuck.
This dessert pasta salad is so delightful! Give it a try you’ll be glad you did and so will everyone you share it with!
This is the best. If you didn’t know it had pasta would you have tried it? Anyone I’ve offered it to has loved it
Denyse, leaving a star rating without having no ever made it? ….. really?
I’ve used this recipe a coupe times and love it! THanks for your post! The only change I made was sometimes I add maraschino cherries. It adds a lot of color.
Carol, leaving a star rating without having no ever made it? ….. really? Shame on you.
I’ve used this recipe a coupe times and love it! THanks for your post! The only change I made was sometimes I add maraschino cherries. It adds a lot of color.
What a stupid comment.
why leave a rating if you have never tried it?
It’s by far the best summer salad ever the pasta is for texture and you won’t really taste it
I have been eating/making this salad for years, have never had anyone not love it. You can add colored marshmallows for a fun look and I always use mixed fruit with extra cherries. With regard to the “concern” that it is a pasta based salad, what do you think is in tapioca?
I’ve been looking around at all the different versions of this salad. It’s always been a Thanksgiving/Christmas thing in our family.
sounds good
I’ve made this for 40 years. The pasta is called Acini de Pepe. In my local grocery, it’s in a box on a shelf above the bagged pastas. The actual pasta is very small. I stopped using Cool Whip and cut the sweetness by using just the custard. I use canned pineapple, one crushed and one chunks. And one large can of Mandarin oranges. The sweetness comes from shredded, sweetened coconut stirred into the salad. This way, the Frog Eye salad retains its original structure without being overly sweet. We eat it at any meal, including breakfast. It’s super good.
I’ve been making this for years. It’s both delicious & refreshing. My family prefers this over ambrosia salad.
I love this recipe my family nominates
me to bring this salad every Thanksgiving and Christmas they love it
Finally a frog eyed recipe that is pretty close to my family one! We use fruit cocktail instead of mandarin oranges and colored mini marshmallows to add more color!
The recipe sounds great but the name is a little off putting. Can we come up with a less icky name for this?
I love this salad! I use both crushed and chunk pineapple . I also use 2 cans Mandarin oranges along with 2 cans of fruit cocktail. I make a large match and I eat it all by myself…I live alone. It keeps for at least a week. It does get a little juicy toward the end but it is still good.
OH, my grandma used to make this salad for Easter Brunch. What a wonderful memory you rekindled with this post. I’m going to make it for my family this Easter to carry on the tradition. 🙂