Mom’s Frog Eye Salad Recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

1. Teri Hall says:

   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 :( that the kids did not like and using fruit cocktail instead of the oranges. Now that they are older, I use the oranges but they still do not like the coconut. I have used this salad for large groups, feeding band 150 band kids, pot lucks, etc. I make my pasta, pineapple mix the day before. If you double that you can freeze that mixture and use later. I personally don't care for the frozen, thawed texture of the pasta mix.
2. Wanda Ann @ Memories by the Mile says:

   First I want to say, I LOVE your Mom. What a beautiful lady inside and out! This Frog Eye Salad looks scrumptious. It was a favorite at our family get together's too! My daughter asked me to make it just the other day, I pinned to use your recipe. Hugs, Wanda Ann @ Memories by the Mile
3. Stephanie says:

   I had no idea anybody else knew what Frog Eye Salad was but my family! It has been made for special events for as long as I can remember. First my grandma making it, them my mom, now us. It was always funny to watch someone's face when you told them what it was called. :)
4. Robbin Clark says:

   Unless you are familiar with Frog Eye Salad you probably don't know what Acini De Pepe is. It is a tiny little pasta that reminds me of tapioca. It is found in the pasta section, usually on the top shelf! If you find it, buy 2 because they don't always have it when you look for it. My family loves Frog Eye Salad, but sometimes it grosses the little kids out when you call it that, so sometimes we call it Acini De Pepe salad. They have no clue what that is, but at least it isn't frog anatomy! I usually make a double batch, enough for an army. Somebody always wants to take some home, and it gets better by the hour. We do leave the coconut out and nobody misses it.
5. Kerry says:

   How long is this good in the refrigerator for?
6. Cyd says:

   It's good for a day or too. Sometimes some liquid could gather at the bottom of the bowl, you can just drain it off!
7. Kelly says:

   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? !
8. Maralynne Johnson says:

   My sauce isn't thickening ? Please help?
9. Karleen says:

   How many does this feed?
10. Cyd says:

    It serves about 12 people.
11. Kylee Ruth Estrella says:

    I just made this and it was delicious, I remember the first time my mom made this and from then it was my desired but rarely had dish. This was a great recipe to me.
12. Stacey. Tucker says:

    I just came across this recipe but mine is very similar. When the recipe was given to me, it has right on it that it would keep for 2 weeks. It never lasts this long though!
13. Verna Holtz says:

    There is a company that makes gluten free acini de Pepe so we can all enjoy. It is called Quantobimi. Their pastas are all very good!
14. Kathy says:

    Thank you so much for the recipe for the Frogeye Salad. Very delicious.
15. Beth says:

    Thank you for this quick, easy, forgiving recipe for frog eye salad. So yummy! I also left out the coconut, but that’s just because that’s how we have always made it.
16. Barbara says:

    How many servings does this recipe make? What size are the servings servings?
17. Cyd says:

    This recipe serves about 12 and they are generous size servings.
18. Barbara Linn says:

    I love your version of this wonderful salad. I make it often. I live by myself and it lasts quite awhile. I have made it at my sister's home and for Thanksgiving. I first had it at my mother in law's home and always loved it. It just never occurred to me to make it myself. I am so happy I found your recipe!
19. Barbara Linn says:

    I often add extra oranges, more fruit cocktail. Today I made a really large batch and used 8 cans of fruit. I haven't even added the coconut and marshmallows yet. Yikes!
20. PHYLLIS J. McCAWLEY says:

    With each person taking seconds and thirds.
21. Andrea says:

    How much does this make? I need to serve 30
22. Karen Manasco says:

    Though some of the ingredient measurements are slightly changed, I've used this same recipe for years, from the American Beauty pasta company. It is always a favorite in my family.
23. CeeCee says:

    I figured out a neat little trick so it’s quick to put together the day of. I put the fruit in the fridge and I make the sauce and cook the pasta the night before. Everything is cold and ready to toss together. I ended up with little bits of cooked eggs that I didn’t like (ocd?). It’s a little bit more hassle but if you whip up your egg until the yolks disappears completely, warm up the rest of the liquid until it is hot but not boiling and slowly stir it into the hot liquid that warms it up slowly so it won’t be as likely to cook. Like I said OCD. Love the recipe, as you can see, I’ve made frog eye salad many times over the years,but this is the best recipe yet. I just wish I’d found it sooner.

    
24. goofygal says:

    My family is not a lover of mandarin oranges so we started using fresh strawberries or any other fresh fruit that catches our eye. So far we have tried cut up strawberries, nectarines, plums and raspberries

    
25. Colour Maestro says:

    I just made this recipe in a double batch and added fresh diced mango ane diced pears. I also added my pre beaten eggs slowly to sugar, flour, juice liquid after i took it off the stove as I do for my mac and cheese recipe to ensure the egg doesn't start to cook. Love the simplicity of this recipe. Thank you so much for posting. Cheers!