How to Make Single-Serve Frozen Fruit Cups
This is a summer must-have around the Haley House. We eat this in the form of single-serve frozen cups or popsicles. The best part of this recipe is as along as you start with the crushed pineapple, orange juice, lemonade, sugar, and water, you can use whatever variation of fruit you want.
I’m not sure exactly where the recipe origin came from, but it was passed along to me from one of my aunts years ago.
|2 oz. single-serve frozen fruit cups|
Frozen Fruit Salad
6 ounces frozen orange juice concentrate, thawed
6 ounces frozen lemonade concentrate, thawed
10 ounces maraschino cherries, halved or quartered
1/2 cup red grapes, halved or quartered
10 ounces strawberries (frozen or fresh), quartered
3 bananas, diced
20 ounces crushed pineapple with juice
11 ounces mandarin oranges, drained
1 cup sugar
2 cup water
Mix all ingredients together in a large bowl. Pour into 9 oz. cups. Freeze. Makes 12.
We almost always double this and use the full can of frozen orange juice and lemonade concentrate (which there is a way to make your own … so that may be one of these days, just to try it out). Can’t you just see it, growing your own orange tree, juicing the oranges, and then making your own orange juice frozen concentrate so you can enjoy fresh orange juice even in the dead of winter from the very oranges you grew!
I know I am a little extreme when it comes to thinking what all I could do, but I have come to realize maybe that’s what I love about the covered wagon days. Most everything was made with what you had and there were no quick trips to the store because it was at least a days trip away. Or in terms of the Oregon Trail (ooohh now here’s a fleeting amount of memories, as I think back to the computer game I played growing up), you had to be fully stocked with the bare necessities and prepared for weeks or months without being able to replenish it.
Anywhoo, back to our frozen fruit cups. 🙂 I used to use Dixie cups and popsicle sticks, but this does create extra grocery list items and extra waste … plus in this form I preferred them to be eaten outside otherwise we had a sticky mess everywhere. Last summer, I started using cupcake pans (and Pampered Chefs brownie pan) as the alternative to popsicles. I ladle the fruit mixture into the pans and the place them in the freeze overnight (a double batch, makes about four dozen 2 ounces servings). The next day I use a knife to pop them out and then store them in a airtight container in the freezer. This not only creates no waste but it has made it very easy to serve.
Now no matter the season, I love the idea of going to the freezer, pulling out our container of single-serve frozen fruit cups, plopping each one in a bowl, and enjoying a refreshing side of fruit! Most of the time I will heat them up in the microwave for about 20 secs to soften them just enough to break them into smaller frozen chunks for the little ones. These also make for a great addition to school lunches, I put a frozen puck (or two) in a sealed container and by lunch time it’s thawed and ready for eating!
|before going into the freezer|
Cost Comparison: $0.52 per 4 ounce serving (2 pucks) VS. store bought at $0.56 per 4 ounce serving