I have warm memories of making Raggedy Ann Salad and other character-shaped salads using canned fruits when I was a child, so I was thrilled to see a recipe for Porcupine Salad in a hundred-year-old cookbook.
Porcupine Salad was fun and easy to make, and it turned out beautifully. Almond slices are inserted into a canned pear half, and whole cloves are used to make the eyes.
Here’s the original recipe:
When I made the recipe I didn’t serve it on a lettuce leaf, and I skipped the fruit salad dressing, but they could be added if desired. I found this recipe in the same cookbook that contained the Fruit Salad Dressing Made with Honey that I made last week, so that dressing could be used to replicate the original recipe’s serving suggestion.
For each serving:
1 canned pear half
2 whole cloves
Insert the almond slices into the larger part of the pear half, then stick the two cloves into the small end for the eyes.