Frog Eye Salad recipe

Frog Eye Salad recipe

Frog Eye Salad recipe
nutritional information (per serving)

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nutritional information
Servings: 10
amount per serving
% Daily Value*
Saturated Fat 10g48%
59 mg20%
142 mg6%
dietary fiber 3g11%
Total sugar 45g
Vitamin C 34 mg169%
Calcium 76 mg6%
Iron 1 mg5%
Potassium 344 mg7%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredients database and should be considered an estimate.)

Frog eye lettuce is a unique fruit salad that originated in Utah. The salad has long been a regional favorite and is growing in popularity thanks to the internet. It's an excellent fruit salad for a Thanksgiving, Christmas, or Easter dinner, or to take to a potluck. It also makes a fantastic dessert.

The quirky name comes from the hundreds of round, pearly Acini di Pepe pasta that look a bit like frog eyes. Pineapple, coconut, chunks of tangerine, and miniature marshmallows are common ingredients in frog eye salad. The salad is served with a simple pineapple cream and freshly whipped cream. For a pop of color, garnish each serving with a cherry and a few mint leaves or a sprinkling of toasted coconut. Or save a few tangerine slices or pineapple chunks for garnish.

The frog eye salad goes particularly well with baked ham or roast pork, but also tastes great with roast turkey or chicken. If you usually make a simple whipped cream fruit salad or cranberry salad for your holiday dinner, you should try this delicious Frog Eye Salad!

“Sometimes I crave a salad that tastes like dessert to top off my holiday menu. This one is fresh, light and deserves to be spooned onto your plate in ever increasing numbers. Trust me, there will be nothing left.” —Mary Jo Romano

  • 1 (20-ounce) can pineapple pieces

  • 1 (20-ounce) can crushed pineapple

  • 1/2 Cup granulated sugar

  • 1 tablespoon all purpose flour

  • 1 large egg

  • 1/2 teaspoon fine Salt

  • 2 teaspoon lemon juice

  • 1 Cup peppercorn paste

  • 1 1/2 cups whipped cream

  • 1/3 Cup powdered sugarsieved

  • 2 (15 ounce cans tangerine segmentswell drained

  • 1/2 Cup grated coconut

  • 1 Cup Miniature Marshmallows

Optional toppings

  • 10 Maraschino cherries

  • 1/4 Cup coconuttoasted

  1. Gather the ingredients.

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  2. Place a colander over a medium-sized bowl. Drain the pineapple chunks and chopped pineapple. Squeeze or squeeze to remove as much juice as possible. Place the drained pineapple parts in a large bowl. Reserve the pineapple juice.

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  3. Whisk together the granulated sugar and flour in a medium saucepan. Whisk in 1 cup of the reserved pineapple juice, egg, and salt until well combined.

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  4. Place skillet over medium-high heat and cook, stirring constantly, until mixture coats the back of a spoon, 6 to 7 minutes.

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  5. Strain the custard through a sieve over a large bowl. Stir in the lemon juice. Cover and refrigerate for about 30 minutes until cool.

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  6. Meanwhile, cook the noodles according to package directions until soft. drain. Run under cold water until completely cool. Put aside.

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  7. To prepare the whipping cream, in a medium bowl, use an electric mixer to whip the cream until fluffy.

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  8. Gradually stir in the powdered sugar until stiff peaks form. You will get about 4 cups of whipped cream. Reserve 1 cup of whipping cream for the topping. Refrigerate until ready to serve.

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  9. Add the drained pasta to the vanilla pudding. Stir to combine.

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  10. Add the pineapple, tangerine pieces, coconut and mini marshmallows. Fold to combine.

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  11. Fold in 3 cups of whipping cream. Place the frog eye salad in a serving bowl.

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  12. Serve the frog eye salad as a side with a meal or in dessert bowls or mugs with the reserved 1 cup whipping cream, maraschino cherries, and toasted coconut, if desired.

    The Spruce/Diana Chistruga


Powdered sugar contains some cornstarch, which gives the whipped cream some stability. Or make stabilized whipped cream with the addition of gelatin.

recipe variations

  • If you can't find acini di pepe, pastina (tiny stars) are a good substitute.
  • Use an 8-ounce container of lightly frozen whipping cream (3 cups) instead of sweetened heavy cream to lighten up the salad a bit.
  • Add 1 thinly sliced ​​banana to the salad while adding the pineapple and orange chunks.
  • Add 1/2 cup of fresh raspberries or sliced ​​fresh strawberries to the salad.

How to store it

  • Refrigerate the remaining frog eye salad in a covered container and consume within 3 days.
  • Give the leftover frog eye lettuce a quick stir if it cries a bit in the fridge.

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