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Tropical Fruit Slush Recipe

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Tropical Fruit Slush Recipe
Tropical Fruit Slush Recipe photo by Taste of Home
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Tropical Fruit Slush Recipe

Be the first to add a review
Publisher Photo
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.
Recommended: Pina Colada Recipes
MAKES:
12-14 servings
TOTAL TIME:
Prep: 10 min. + freezing Cook: 5 min. + cooling
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VERIFIED BY Taste of Home Test Kitchen
Quick
MAKES:
12-14 servings
TOTAL TIME:
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.
Originally published as Tropical Fruit Slush in Country August/September 2002, p51

Nutritional Facts

1 each: 233 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 61g carbohydrate (55g sugars, 2g fiber), 1g protein.

  • 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
  1. 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.
  2. Remove from the freezer 20 minutes before serving. Yield: 12-14 servings.
Originally published as Tropical Fruit Slush in Country August/September 2002, p51

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