Of course! Frozen Fruit Salad is a classic retro recipe, often served as a side dish or a light dessert, especially in the Southern United States. It’s known for being cool, creamy, sweet, and a bit tangy.
Unlike a fresh fruit salad, this version is made with a creamy base, folded with fruit and nuts, and then frozen, resulting in a texture similar to ice cream or a frozen mousse.
Here are a few popular variations, from the most classic to a simpler, modern take.
- The Classic Vintage Frozen Fruit Salad
This is the traditional version you might find in an old church cookbook. It often includes canned fruit and mayonnaise, which might sound surprising, but it creates a uniquely tangy and creamy flavor.
Yields: About 8 servings
Prep time: 15 minutes + 6 hours to freeze
Ingredients:
· 1 (8 oz) can crushed pineapple, drained well
· 1 (10 oz) jar maraschino cherries, drained and halved (cherry juice reserved)
· 1 (11 oz) can mandarin oranges, drained well
· 2-3 tablespoons maraschino cherry juice
· 1 (8 oz) package cream cheese, softened
· ½ cup mayonnaise
· 2 tablespoons lemon juice
· ¼ cup granulated sugar
· 1 cup heavy whipping cream
· ½ cup chopped pecans or walnuts (optional)
Instructions:
- Prepare Fruit: Drain the canned fruits very well. Pat them dry with a paper towel if necessary. Excess moisture will create ice crystals. Halve the maraschino cherries.
- Make the Base: In a large bowl, beat the softened cream cheese until smooth. Add the mayonnaise, lemon juice, sugar, and 2 tablespoons of the cherry juice. Beat until well combined and smooth.
- Whip the Cream: In a separate, chilled bowl, whip the heavy cream until stiff peaks form.
- Combine: Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
- Add Fruits and Nuts: Gently fold in the well-drained pineapple, cherries, mandarin oranges, and chopped nuts.
- Freeze: Spread the mixture into a 9×5-inch loaf pan (lined with plastic wrap for easy removal) or a similar container. Cover tightly with plastic wrap or aluminum foil.
- Freeze for at least 6 hours, or until firm.
- Serve: Remove from the freezer about 10-15 minutes before serving to soften slightly for easy slicing. Cut into slices or squares.
- Lighter & Simpler Yogurt-Based Version
A more modern take using yogurt and Cool Whip (or more whipped cream) for a lighter, tangier flavor.
Yields: About 8 servings
Prep time: 10 minutes + 6 hours to freeze
Ingredients:
· 2 cups mixed frozen fruit (like peaches, strawberries, mango), partially thawed and chopped
· 1 (6 oz) container vanilla or lemon yogurt
· 1 (8 oz) container frozen whipped topping (like Cool Whip), thawed
· 2-3 tablespoons honey or sugar (to taste)
· 1 banana, sliced (add right before freezing)
· ½ cup mini marshmallows (optional)
Instructions:
- In a large bowl, combine the partially thawed and chopped fruit, yogurt, and honey/sugar.
- Gently fold in the thawed whipped topping and mini marshmallows until combined.
- Gently fold in the sliced banana.
- Spread into a container, cover, and freeze for at least 6 hours.
Tips for Success:
· DRAIN, DRAIN, DRAIN: This is the most important step when using canned fruit. Too much liquid will make the salad icy instead of creamy.
· Customize Your Fruit: Feel free to use your favorites! Diced fresh strawberries, peaches, or bananas work well. (Note: if using bananas, toss them in a little lemon juice first to prevent browning).
· Make-Ahead Marvel: This is a perfect make-ahead dish for parties, potlucks, or holiday meals. It can be made up to a week in advance.
· Serving Suggestion: Serve on a lettuce leaf for a classic “salad” presentation, or on a dessert plate as a sweet treat.
Enjoy this delicious blast from the past