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Tropical Fruit Slush

 Tropical Fruit Slush
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.
12-14 ServingsPrep: 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.
Nutritional 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.