Home > Recipes > Golden Fruit Punch

Golden Fruit Punch Recipe

"This light, fruity punch is a breeze to serve-I make it ahead and store it in the freezer," remarks Margaret Wagner Allen of Abingdon, Virginia. "Since it calls for canned fruit, there's no time-consuming peeling or chopping."

This recipe is:

Quick

[X]

Rate Golden Fruit Punch Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Golden Fruit Punch Recipe

Prep: 15 min. + freezing

Yield: 64 Servings

15 15

Ingredients

1 can (30 ounces) fruit cocktail, undrained
1 can (29 ounces) peaches, undrained
1 can (20 ounces) crushed pineapple, undrained
4 medium bananas
2 cups sugar
2 cups water
1 can (12 ounces) frozen orange juice concentrate, thawed
2 tablespoons lemon juice
Lemon-lime soda, chilled

Directions

Place fruit cocktail in a blender; cover and process until smooth. Pour into a large freezer container. Repeat with peaches and pineapple.
Place bananas, sugar and water in the blender; process until smooth. Add to pureed fruit with orange juice concentrate and lemon juice; mix well. Cover and freeze.
Remove from the freezer 2 hours before serving. Just before serving, break apart with a large spoon. For each serving, in a chilled glass, combine 1/4 cup fruit slush with 3/4 cup soda. Yield: 64 (1-cup) servings.

Nutritional Facts 1 serving (1 cup) equals 104 calories, trace fat (trace saturated fat), 0 cholesterol, 13 mg sodium, 26 g carbohydrate, 1 g fiber, trace protein.

Originally published as Golden Fruit Punch in Quick Cooking May/June 1998, p55

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.