Frog Eye Salad (Acini di Pepe Fruit Salad)
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Frog Eye Salad is a retro favorite that’s anything but boring. This fun vintage recipe is a delightful mix of acini di pepe pasta, pineapple chunks, grapes, peaches, and mandarin oranges swirled in a rich custard-style base, then finished off with fluffy whipped topping. Enjoy it as a side or dessert! P.S. No frogs were harmed in the making of this recipe.
Potlucks are never complete without a side of salad. My go-to’s are carrot raisin salad or summer salad, but frog eye salad is definitely the crowd favorite. Also called Acini di Pepe fruit salad, its quirky name came from the tiny acini di pepe pasta, which looks like small, round pearls when cooked. Many say they resemble the little eyes of a frog.
This recipe is from my Aunt Margaret, one of the best home cooks I know! My dad and I adored this recipe. He started a tradition of making Monday night dinners, and I’d always request he make this, especially during summer so I could eat it for breakfast again the next day.
Why You’ll Love This Recipe
- Budget-friendly: Made with just pasta, canned fruit, and a few pantry staples.
- Texture overload: A fun mix of soft, chewy, and creamy.
- Kid-approved: It’s sweet, colorful, and always a hit with the kids.
- Great for a crowd: This recipe makes a large batch, perfect for birthdays, summer parties, and holiday meals.
- Endlessly customizable: Easily make this recipe your own by adding your favorite mix-ins or toppings. Make it as light or as loaded as you like!
- Make-ahead friendly: Prep the pasta and custard sauce up to a day ahead, then just fold in the fruit and whipped topping when you’re ready to serve.
How to Make Frog Eye Salad
This isn’t your average fruit salad. It’s rich and full of comforting flavors that feel like a throwback in the best way. You get the tender,slightly chewy bite of acini di pepe pasta, juicy bursts from the fruit, and a smooth, fluffy finish from the sauce and whipped topping. It makes a big batch, travels well, and so, so easy to make. Just cook the pasta, make the sauce, mix, fold in the fruit, and top with whipped cream!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Acini di Pepe pasta
- Sugar, eggs, flour, and salt: Combined with the fruit juices to create the custard sauce.
- Pineapple chunks, peaches, and Mandarin oranges: Make sure to use canned fruit in 100% juice and not syrup.
- Grapes: I use seedless grapes sliced in half for easier eating and better texture.
- Cool Whip: The original recipe calls for the full container, but adjust based on your preference. I don’t use the whole container.
Step-By-Step Instructions
Ready to bring this quirky, creamy classic to life? Follow these simple step-by-step instructions to make your very own frog eye salad. It’s easier than you think, and prep time is only 15 minutes!
Step 1: Prep the fruit
Drain all the fruit and reserve the juice to use in the sauce. Store fruit in an air-tight container in the refrigerator until ready to serve.
Step 2: Cook the pasta
Cook the Acini di Pepe pasta in salted water according to package instructions, about 10 minutes. Once done, drain the pasta, rinse under cold water, and set aside.
Step 3: Make the cream sauce
In a 2-quart saucepan, combine the reserved fruit juices with sugar, eggs, flour, and salt. Cook over medium heat, whisking constantly, until the mixture thickens into a custard-like consistency.
Step 4: Chill the base
Pour the thickened sauce over the cooked pasta. Stir well, cover, and refrigerate for 4 to 8 hours to allow flavors to meld and the salad to chill completely.
Step 5: Fold in fruit and whipped topping
Just before serving, fold in the pineapple, peaches, mandarin oranges, and grapes. You can also pick any additional seasonal fruit you like. Add Cool Whip to taste. Stir gently and serve chilled.
Substitutions
I made sure that this recipe is as basic as it gets, so you can have plenty of room for creativity. If you want to add your own spin or need to switch things up according to your preferences, here are my substitution recommendations:
- Acini di Pepe pasta: Substitute with Orzo, Israeli couscous, or small tapioca pearls.
- Pineapple chunks: Swap out with canned crushed pineapple.
- Peaches: Use canned nectarines, mangoes, or apricots instead.
- Mandarin oranges: Substitute with fresh orange segments, clementines, or tangerines.
- Grapes: Use canned blueberries in place of grapes.
- Cool Whip: You can substitute with stabilized whipped cream made with either cream cheese or gelatin.
Expert Tips
- Drain fruit thoroughly: Too much liquid can water down your custard and whipped topping. Let canned fruit sit in a strainer for several minutes before storing or adding to the salad.
- Rinse the pasta: Acini di pepe can get sticky. Rinsing it under cold water stops the cooking process and keeps the grains from clumping together.
- Fold, don’t stir: When adding in the fruit and whipped topping, gently fold to keep everything light and intact, especially delicate ingredients like mandarin oranges or Cool Whip.
- Add mix-ins and toppings: Add extra mix-ins or toppings based on your taste or the occasion. Try maraschino cherries, chopped berries, shredded coconut, or mini marshmallows for an Ambrosia salad spin.
- Portion: This recipe yields a huge bowl. Divide portions in half for a smaller serving size.
- Keep the salad cold: Frog eye salad tastes best well-chilled. If serving outdoors, place the bowl over another dish filled with ice to keep it cool. You can also serve it in chilled serving bowls!
How to Store This Recipe
Store leftover Acini di Pepe fruit salad in an airtight container in the refrigerator for up to 3 days. If it looks a little dry after sitting, you can refresh it with a spoonful of whipped topping or a splash of reserved fruit juice before serving.
What to Serve with Frog Eye Salad
This creamy fruit and pasta salad has been a staple at potlucks, backyard BBQs, family reunions, and picnics for generations, and for good reason. It’s best served cold, straight from the fridge, and is perfect for warm weather when you want something refreshing but still a little indulgent.
Frog eye salad pairs well with mains like grilled meats, baby back ribs, and smash tacos, balancing savory flavors with its fruity sweetness.
You can also serve it alongside other retro-inspired salads, like coleslaw for a fun, nostalgic spread. We love it during celebrations like Easter, Fourth of July, or even Thanksgiving with roasted turkey, where it doubles as both a side and a light dessert.
More Easy Dessert Recipes To Try
- Cake mix peach cobbler
- No-bake apricot cheesecake
- Lemon blueberry pound cake
- Peanut butter brownies
- Chocolate sage ice cream
Classic Frog Eye Salad Recipe
Ingredients
Instructions
- Drain all the fruit and reserve the juice to use in the sauce. Store fruit in an air-tight container in the refrigerator until ready to serve.
- Cook the Acini di Pepe pasta in salted water according to package instructions, about 10 minutes. Once done, drain the pasta, rinse under cold water, and set aside.
- In a 2-quart saucepan, combine the reserved fruit juices with sugar, eggs, flour, and salt. Cook over medium heat, whisking constantly, until the mixture thickens into a custard-like consistency.
- Pour the thickened sauce over the cooked pasta. Stir well, cover, and refrigerate for 4-8 hours to allow flavors to meld and the salad to chill completely.
- Just before serving, fold in the pineapple, peaches, mandarin oranges, and grapes. You can also pick any additional seasonal fruit you like. Add Cool Whip to taste. Stir gently and serve chilled.
Notes
- Drain fruit thoroughly as too much liquid can water down your custard and whipped topping.
- Rinse the pasta under cold water after cooking to keep the grains from clumping together.
- When adding in the fruit and whipped topping, gently fold to keep everything light and intact, especially delicate ingredients like mandarin oranges or Cool Whip.
- This recipe yields a huge bowl. Divide portions in half for a smaller serving size.
- If serving outdoors, place the bowl over another dish filled with ice to keep the salad cool. You can also serve it in chilled serving bowls!
