Frog Eye Salad: A Mormon Potluck Staple with a Unique Twist

In the culinary landscape of Mormon potlucks, one dish stands out for its playful name and delightful mix of textures and flavors: Frog Eye Salad. This sweet, creamy salad, a staple in Mormon cuisine, is a unique amalgamation of pasta, fruit, and a sweet, whipped topping.

The curious name "Frog Eye Salad" derives from its use of acini di pepe pasta, tiny bead-like pasta that, once cooked, resembles frog's eyes. This whimsical element adds not just a talking point but also an interesting texture to the dish.

The roots of Frog Eye Salad trace back to Mormon communities, where potlucks and communal gatherings are a cultural mainstay. In these events, dishes that are easy to prepare in large quantities and that hold up well on buffet tables are prized. Frog Eye Salad fits this bill perfectly, offering a sweet counterpoint to the more savory dishes typically found at these gatherings.

To make Frog Eye Salad, you start by cooking the acini di pepe pasta. While the pasta cooks, you prepare a mixture of canned fruits like pineapple, mandarin oranges, and sometimes maraschino cherries, along with their juices. The cooked pasta is then mixed with the fruit and a custard made from the fruit juices, eggs, sugar, and flour. This mixture is cooled in the refrigerator.

Once chilled, the salad is finished with a generous addition of whipped topping and miniature marshmallows, adding a creamy texture and a sweet flavor that balances the tanginess of the fruit. Some variations also include coconut or nuts for added texture.

The final dish is a creamy, sweet, and fruity salad with a delightful chew from the pasta. It's a dish that's as fun to eat as it is to say, and it encapsulates the spirit of Mormon potlucks: communal, abundant, and filled with homespun charm.

Frog Eye Salad remains a beloved dish not just in Mormon communities but also among others who have had the chance to try this quirky and delicious salad. Its unique combination of ingredients and flavors makes it a memorable dish that's always a hit at gatherings. Whether you're attending a Mormon potluck or simply looking for a fun and unusual salad to try at home, Frog Eye Salad is sure to provide a delightful culinary experience.

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Mormon Frog Eye Salad

Author Amber Carvaly

While there isn’t necessarily a documented original story (that I know of), Frog Eye Salad is named after the acini de pepe pasta — it looks like tiny little frog eyes in this salad.

Ingredients

• 8 ounces Acini De Pepe pasta
• 22 ounces mandarin oranges drained
• 20 ounces pineapple tidbits 1 can, (drained and reserve juice)
• 8 ounces crushed pineapple 1 can, drained
• 1½ cups miniature marshmallows
• ¾ cup shredded coconut
• 8 ounces cool whip 1 container

Egg Free Pinapple Custard

• 1 1/2 cups of your preferred milk (dairy or plant-based)
• 1/2 cup pineapple juice (ensure it's either fresh or canned without added sugar)
• 3-4 tablespoons of cornstarch (increase from the original recipe to account for the additional liquid)
• 1/3 cup of granulated sugar (adjust according to the sweetness of your juice)
• 1 teaspoon of pure vanilla extract
• A pinch of salt
• ½ Tablespoon lemon juice

Instructions

Cook the Acini De Pepe

1. Bring water to a boil. When the liquid reaches a boil, add the acini de pepe, and lower the heat.
2. Prepare the pasta according to package directions to cook it al dente. Drain and rinse the pasta in very cold water. Place in a large bowl in the fridge.
3. For Acini De Pepe you will usually cook it for 6 minutes to get it al dente

Cook Your Custard

1. Combine Dry Ingredients: In a bowl, mix the cornstarch and sugar together.
2. Mix Pineapple Juice and Milk: In a saucepan, combine the pineapple juice and milk. Heat this mixture over medium heat until warm but not boiling.
3. Add Cornstarch Mixture: Gradually whisk in the cornstarch and sugar mixture into the warm milk and pineapple juice, making sure to stir constantly to prevent lumps.
4. Thicken the Custard: Continue to cook the mixture over medium heat, stirring continuously. The addition of pineapple juice might require a bit longer cooking time to reach the desired thickness due to the extra liquid.
5. Add Vanilla and Salt: Once the custard has thickened, remove it from the heat and stir in vanilla extract and a pinch of salt.
6. Cool and Refrigerate: Let the custard cool at room temperature and then refrigerate it. Placing plastic wrap on the surface can prevent a skin from forming.
7. Once cooled pour over the pasta and return the bowl to the fridge until both the pasta and the pineapple juice mixture are completely chilled.

Bringing it Togeter

1. Open the cans and drain the mandarin oranges, the crushed pineapple, and pineapple tidbits. Make sure all the canned fruits are VERY well drained or your salad will be watery.
2. Add the drained fruit into the cooled pasta mixture and gently stir together.
3. Gently fold in the thawed whipped topping until all the ingredients are well combined. Cover and refrigerate for at least 30 minutes to overnight.
4. If desired, stir in colored miniature marshmallows and shredded coconut right before serving.