The Dish: Frozen Fruit Salad

Frozen Fruit Salad is a treat on a hot summer day.

Hot summer days are here and nothing is better that soaking up that sun and cooling off with a refreshing frozen dessert.

Frozen Fruit Salad has always been one of my favorite summer desserts. This dessert makes me think of sitting in the 4-H barn at the fair, swimming in a farm pond with my friends, or sitting on the porch with my family. Memories of summer go right along with the delicious recipe. It has had to change over the years, but it is still amazing.

When I was a kid, mom would always make it with the frozen fruit juice mix Five Alive, which was the best, but alas it is no longer available. We usually substitute a pineapple orange juice or orange juice, whatever you can find. You can always change around the fruit you add in, but nostalgia makes the traditional recipe the only one for me. Try out this recipe and make some summer memories of your own.

Frozen Fruit Salad

4 cups hot water

2 cups sugar

1 — 20 oz. can undrained crushed pineapple

1 — 20 oz. can undrained chunk pineapple

1 — 12 oz. can frozen pineapple orange juice concentrate

2 jars maraschino cherries (undrained and cut up)

4 sliced bananas (very firm)

4 Tbsp Lemon juice

Use one gallon container. Add ingredients. Mix and freeze. Take out in the morning to eat around noon. Refreeze leftovers after you are finished.

Becky has been an educator with Jennings County Schools for 23 years and currently teaches Art at North Vernon Elementary. She also teaches summer art classes at Perceptions Yoga, Mindfulness, and Art. She is an amateur in the kitchen but loves the challenge of creating new things and finding shortcuts that work with her busy life.

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