Frozen Fruit Salad Recipe

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"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."
TOTAL TIME: Prep: 20 min. + freezing
MAKES:22-24 servings
TOTAL TIME: Prep: 20 min. + freezing
MAKES: 22-24 servings


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

Nutritional Facts

1/2 cup: 62 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 1g protein.


  1. In a food processor, chop apricots. In a bowl, combine the apricots, strawberries, bananas, pineapple, orange juice and water. Ladle into muffin cups that have been sprayed with cooking spray. Freeze.
  2. 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.
Originally published as Frozen Fruit Salad in Taste of Home August/September 1993, p54

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