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Frog’s Eye Salad recipe

Frog's Eye Salad.This old time favorite is delicious asa salad or dessert. The recipe uses a tiny round pasta calledAcine di’ Pepe (like orzo, but round) which gives it an interestingtexture similar to tapioca.

This fruity pasta salad is also reminiscentof a creamy, fruited rice pudding, especially when individualservings are dusted with a bit of ground cinnamon. For a refreshingchange, serve a small bowl for breakfast along with a slice ofbuttered toast or English muffin.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Frog’s Eye Salad

1/2 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon kosher or sea salt1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks or tidbits in its own juice,undrained
2 (11-ounce) cans mandarin orange segments, drained
1 large egg, lightly beaten
2 teaspoons lemon juice
8 ounces (or about 1 1/3 cups) Acine di Pepe Pasta, uncooked
1 (8-ounce) container frozen non-dairy whipped topping, thawed- divided use (3 1/2 cups)
3 cups miniature marshmallows
1/2 cup flaked sweetened coconut
Maraschino cherries for garnish (optional)

  • In medium saucepan, stir together sugar,flour and salt.
  • Drain pineapple chunks, reserving juiceto equal 1 cup.
  • Gradually stir the 1 cup pineapple juiceand beaten egg into sugar mixture. Cook over medium heat, stirringconstantly, until mixture comes to a boil. Remove from heat andstir in lemon juice. Cool mixture to room temperature.
  • Meanwhile, cook pasta according to packagedirections; drain. Rinse with cold water to cool quickly; setaside to drain well.
  • In a large bowl, stir together the pineapplejuice mixture and cooked pasta. Cover and refrigerate until wellchilled, about an hour. (Or overnight and finish putting saladtogether the next day.)
  • Once pasta mixture is well-chilled, stirin crushed pineapple, 2 cups whipped topping, marshmallows andcoconut until combined. Gently fold in pineapple chunks and mandarinoranges just until combined, being careful not to break up theoranges. Top with remaining whipped topping; cover and refrigerateuntil ready to serve.
  • Garnish with cherries just before serving,if desired.

    Makes 12 to 16 servings.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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  • Comments

    1 Comment


    My family has loved Frog Eye salad since we first tasted it at a family reunion in the 1980 s. I adapted it for my families liking taking out the coconut This was always a favorite but I haven t made it or had it since having to go gluten free ?? wondering if tapioca would work or if it would make it gummy? !

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