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Frozen Fruit Salad Recipe

"I use this recipe to add a healthy twist to brown-bag lunches," reports Virginia Powell of Eureka, Kansas. "I'm always in a hurry in the morning, so having a ready-made salad is a great help."

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Frozen Fruit Salad Recipe

Prep: 20 min. + freezing

Yield: 22-24 Servings

20 20

Ingredients

1 can (16 ounces) apricot halves, drained
1 container (16 ounces) frozen sweetened sliced strawberries, thawed and drained
3/4 cup pineapple tidbits
3 medium bananas, sliced
1 can (6 ounces) frozen orange juice concentrate, thawed
1 juice can water

Directions

In a food processor, chop apricots. In a bowl, combine the apricots, strawberries, pineapple, bananas, orange juice and water. Ladle into muffin cups that have been sprayed with cooking spray. Freeze.
When frozen, quickly remove salads to freezer bags or tightly covered storage containers. When packing a lunch, place salad in individual storage container in a thermal lunch bag and it will thaw by lunchtime. Yield: 22-24 servings.

Nutritional Facts 1 serving (1/2 cup) equals 62 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Frozen Fruit Salad in Taste of Home August/September 1993, p54