Tropical Fruit Slush Recipe

Tropical Fruit Slush Recipe
Photo by: Taste of Home
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This recipe has been in my family for a long time. I have fond childhood memories of cooling off on many hot afternoons with this cold fruit treat.

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  • 12-14 Servings
  • Prep: 10 min. + freezing Cook: 5 min. + cooling

Ingredients

  • 3 cups water
  • 1-1/2 cups sugar
  • 6 medium ripe bananas, diced
  • 2 cans (11 ounces each) mandarin oranges
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 1 jar (10 ounces) maraschino cherries, drained and halved
  • 1/3 cup lemon juice

Directions

  • In a saucepan, bring water and sugar to a boil; cook and stir for 5 minutes. Remove from the heat; cool completely. In a 4-qt. freezer container, combine the remaining ingredients. Pour sugar water over the fruit. Cover and freeze for at least 8 hours, stirring once or twice.
  • Remove from the freezer 20 minutes before serving. Yield: 12-14 servings.

Nutrition Facts: 1 serving (1 each) equals 233 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 61 g carbohydrate, 2 g fiber, 1 g protein.

Tropical Fruit Slush published in Country August/September 2002, p51

Tip

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.

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Tropical Fruit Slush Recipe

Tropical Fruit Slush

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