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Frog eye salad is a flavorful concoction made with the ball-shaped acini di pepe pasta, egg yolks, and a whipped cream topping that can sometimes be enriched with the addition of pineapple pieces, shredded coconut, mandarin oranges, or marshmallows.
This crossover between a pasta salad and a fruit salad is especially popular in Utah, where it is a staple at potlucks.
MOST ICONIC Frog Eye Salad
Boerenjongens is a Dutch specialty from Groningen, consisting of raisins that are soaked and preserved in brandy and spices such as sugar and cinnamon. The raisins are traditionally reserved for special occasions such as Christmas and similar celebrations.
It is recommended to serve them in small glasses with a small spoon on the side. Today, boerenjongens are also used as a stuffing for meat or as a topping for yogurt or pancakes.
MOST ICONIC Boerenjongens
Considered to be both a salad and a dessert, ambrosia is a staple of numerous potlucks and a Christmas tradition in the Southern United States. It typically consists of pineapples, mandarin oranges, coconut, and mini marshmallows, but it can also be enriched with ingredients such as bananas, strawberries, pecans, cherries, whipped cream, yogurt, or cottage cheese.
The name of the salad means fragrant or delicious, and it was also the magical fruit of Greek gods. In American cookbooks, ambrosia first started to appear in the late 19th century, when citrus fruit became more available, and today it is regularly prepared during the Christmas festivities in the American South due to ingredients which were once thought of as luxurious and exotic.
Rujak petis is a traditional salad and a specialty of Ponorogo, East Java. This type of rujak is similar to rujak cingur, but it's meatless. The dish usually contains sliced mango, cucumbers, water spinach, jicama, kedondong (June plums), soybean sprouts, and tofu.
The ingredients are served in a dark sauce made from black fermented prawn paste called petis (hence the name of the dish), palm sugar, shallots, salt, and ground or crushed peanuts. Although this salad was traditionally served on banana leaf plates in the past, nowadays it's served on standard plates, and it's often topped with fried shallots.
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Frugtsalat is a slightly sweet and highly versatile Danish fruit salad. It consists of various fruits, nuts, chocolate, and marzipan, but it is easily adjusted to any taste and preference. The ingredients are commonly topped with whipped cream or vanilla custard, garnished with chocolate, and served in decorative serving bowls.
Danes prefer to enjoy frugtsalat as a refreshing summer dessert.
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The name asinan refers to traditional Indonesian salads made with pickled fruit or vegetables. It is believed that the fruit variety originates from Jakarta and the vegetable variety from the city of Bogor. The dish was developed under numerous cultural influences, and it is a true representative of Indonesian multicultural heritage.
Asinan is a typical street dish in Indonesia, and it is usually sold by street vendors or at local eateries. However, it is also a common dish in many traditional Indonesian restaurants. Although asinan can be made with any fruits or vegetables, cabbage and cucumbers are the most common ingredients.
MOST ICONIC Asinan
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