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Frozen Fruit Salad Recipe

"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 YIELD:22-24 servings


  • 1 can (16-ounces) apricots in light syrup, drained
  • 1 package (16 ounces) frozen sweetened sliced strawberries, thawed and drained
  • 1 can (8 ounces) pineapple tidbits, drained
  • 3 bananas, sliced
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1 juice can water


  • 1. In a food processor, chop apricots. In a pitcher or bowl, combine apricots, strawberries, pineapple, bananas, orange juice and water. Pour or ladle into muffin cups that have been sprayed with vegetable cooking spray. Freeze. 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.

Nutritional Facts

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

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