Hawaiian Eyeful: A Mid-Century Marvel
In 1963, Midge Lani—home ec teacher turned tiki hostess—created the Hawaiian Eyeful for the Kona Breeze Supper Club’s grand reopening. Inspired by island produce and the sculptural flair of Jell-O, she molded orange-pineapple gelatin with citrus, celery, and a splash of vinegar for zing. Served on crisp lettuce, it became the club’s signature side dish, a shimmering symbol of Atomic Island Chic. Tourists took home the recipe; locals swore it tasted like sunshine and surf.
Kelly & Paul share this recipe on ETI RADIO
Ingredients:
- 2 packages (3 oz. each) Jell-O Orange-Pineapple or Orange Gelatin
- 3/4 teaspoon salt
- 2 cups boiling water
- 1 can (13-1/2 oz.) pineapple tidbits
- 1 teaspoon vinegar
- 1 cup diced orange sections
- 1 cup chopped celery
Instructions:
Dissolve Jell-O Gelatin and salt in boiling water. Drain pineapple, measuring syrup; add water to make 1-1/2 cups. Stir syrup and vinegar into gelatin. Chill until very thick. Then stir in fruit and celery. Pour into a 1-1/2 quart mold. Chill until firm. Un-mold on lettuce. Makes about 6 cups, or 12 side salads.
