Frozen Fruit Cups Recipe
Frozen Fruit Cups Recipe photo by Taste of Home
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Frozen Fruit Cups Recipe

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Individual servings of this rosy-orange fruit blend are a refreshing and attractive part of brunch. Freeze the salad in disposable clear plastic glasses or use cupcake liners to set in sauce dishes or sherbet glasses. -Patricia Throlson, Clear Lake, Minnesota.
TOTAL TIME: Prep: 10 min. + freezing
MAKES:10 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 10 servings


  • 2 cans (20 ounces each) crushed pineapple, undrained
  • 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
  • 1 can (20 ounces) fruit cocktail, undrained
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 3/4 cup thawed lemonade concentrate
  • 6 medium firm bananas, cubed

Nutritional Facts

3/4 cup: 259 calories, 1g fat (0 saturated fat), 0 cholesterol, 7mg sodium, 64g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 4 fruit.


  1. In a large bowl, combine all ingredients. Pour into foil-lined muffin cups or individual plastic beverage glasses. Freeze until solid. When ready to serve, thaw for 30-45 minutes before serving. Yield: 10 servings.
Originally published as Frozen Fruit Cups in Taste of Home April/May 1998, p31

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burb265 User ID: 5732374 52442
Reviewed Sep. 27, 2011

"I made this for my church group and everyone wanted the recipe. They keep well in the freezer for a few weeks. My husband loves them."

GirlofGod93 User ID: 5154736 27796
Reviewed May. 30, 2010

"Yummy! These cups were easy to make, and are perfect for healthy summer snacks. They were a little tart (I used generic lemonade), so I added a little bit of sugar. Will definately make these again!"

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