Frozen Fruit Cups
When I was planning this month’s Freezer Cooking Day, I was trying to think of foods which would be good for warm weather. Frozen Fruit Cups kept coming to mind. I’ve had these a few times at various events, so I looked online for a recipe similar to what I remembered.
This recipe was the closest I could find. So I tweaked it some and here’s what I ended up with:
Frozen Fruit Cups
makes 48 fruit cups
2 cans (20 oz. each) diced pineapple (The recipe calls for crushed pineapple, but I used diced since that’s what I already had on hand.)
2 packages (10 oz. each) frozen strawberries, thawed (I used approximately 4 cups of chopped unsweetened frozen strawberries.)
2 cans (12 oz. each) frozen orange juice concentrate, thawed
6 medium firm bananas, cubed
Combine all ingredients in a large bowl. Pour into lined muffin cups and freeze until solid then pop out of muffin tins and put into airtight freezer bags. Thaw slightly before serving.
These are rather tart. The original recipe calls for sweetened strawberries and part of me wonders if that would make the flavor better. In addition, I would recommend putting them in foil-lined cups, rather than paper cups like I did. The paper isn’t very strong and a few of the cups ripped when I popped them out of the muffin tins.
I also am thinking these aren’t extremely kid-friendly. Or, at least I wouldn’t feed them to young children unless they are outside. Otherwise, I’m envisioning sticky, dripping mess everywhere.
Does anyone have a better Frozen Fruit Cup recipe to share? If so, leave a link in the comments or email me. I’d love to consider trying it next Freezer Cooking Day!
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