Front Porch Fruit Salads


These little frozen gems come to us courtesy of Granny Jordan’s recipe box. She was known for her frozen salads and her personal favorite were the frozen Cranberry Banana Salads which she always kept on hand. As good as those are, I think these are my favorite though. They just taste so summery! If you’ve had about all you can take of dreary skies and cold days this is the taste that will perk you right up!

The great thing about it is that you can make up a batch and keep them in your freezer to have on hand anytime for last minute company or treats while sitting on the porch. I think you’ll enjoy the convenience of these and I know you’ll enjoy the fresh summer flavor!

Read the bottom of this post to find out why I named these Front Porch Fruit Salads

~Grins and gets really excited~

To make our Front Porch Salads, you’ll need: Greek Yogurt, Canned Apricots, Canned crushed Pineapple, Orange Juice concentrate, Frozen sweetened strawberries, ripe bananas, and a little bit of sugar.

Now let me tell ya something about this Greek yogurt pictured here. I’m not one for new fangled things. Although Greek yogurt isn’t new per-say, but it is for where I’m from. Anytime something new comes out, I like to wait it out a bit, give it say, fifty years or so and see if it is still around. If it is, then I know there is probably something to it and I might put it on my list of things to try.

However, my whole family somehow ended up being yogurt people. Both my kids, myself, and even my husband all have our favorite brands and flavors of yogurt.

A year or so ago we were on a family vacation and stopped in at a grocery store. I told everyone to pick out something as a treat and by the time we got up to the register I looked and there were four differen kinds of yogurt in our buggie! Up until then I had not realized how much we all loved it.

So after hearing about Greek yogurt over and over, I decided to forego my usual five decade waiting period and give it a go now. Boy howdee, is that stuff ever good. On it’s own, it is like a very thick sour cream. I like to eat it with a little bit of honey stirred in. In this salad, it creates the perfect blend of creaminess to really make it stand out all the more to me.

In it’s place, though, there are lots of things you can use. Regular yogurt, Sour cream, and even Whipped Topping will work just fine. You can also leave it out entirely because Granny Jordan’s original recipe didn’t have anything creamy in it, I just added this on my own. I know she wouldn’t have minded though.

Open up can of apricots and drain the juice into a measuring cup.

Do the same with the can of crushed pineapple.

Don’t worry about squeezing the juice out of the pineapple, whatever comes out on it’s own will be fine.

We need to dice our apricots so I just take a knife and run it through them several times while they are still in the can.

Your pineapple is already crushed so you’re good to go there.

Now take your reserved juice and sugar…

and put them together in a sauce pot.

Place that on medium heat and stir constantly until the sugar is completely dissolved.

Then set aside.

In a large bowl place your peeled bananas. Moosh them up really well with a fork.

Add pineapple, apricots, strawberries (juice and all), and orange juice concentrate.

Stir well.

Add in yogurt. Stir again.

Pour in the juice mixture from the sauce pan and stir again until it’s all mixed up really well.

Line a muffin tin with paper cups and fill each cup with salad mixture.

Freeze several hours, or until firm.

Pop out of the muffin tin, but leave in the papers, and place salads in gallon zipper seal bags and return to the freezer.

Serve frozen.

Makes about three dozen salads.

Front Porch Fruit Salads
  • 1 -12 ounce can frozen orange juice concentrate, with pulp
  • 24 ounces frozen sweetened, sliced strawberries
  • 15 ounce can apricots, diced (can use peaches)
  • 3 ripe bananas
  • 20 ounce can crushed pineapple
  • 16 ounces Greek Yogurt (can use plain, substitute whipped topping, or leave out entirely)
  • ½ Cup sugar
  • Muffin papers
  1. Drain juice from both cans of fruit into a measuring cup. Using a knife, carefully dice apricots while still in the can. Place reserved fruit juices and sugar in sauce pot and cook, stirring constantly, over medium heat until sugar is dissolved. Remove from heat and set aside.
  2. In large bowl place peeled bananas and mash well with long tined fork. Add in chopped apricots, pineapple, strawberries (juice and all), orange juice concentrate, and yogurt. Stir well. Pour in cooled juice mixture. Stir until well combined.
  3. Line a muffin tin with paper cups and fill each cup with salad mixture. Freeze several hours, or until firm.
  4. Makes about 36 salads. Serve frozen. Can eat with a fork or peel back the paper and eat it like an ice cream bar.


The Southern Plate Front Porch

Please note: this giveaway has ended.

We’d still love to have you on the Front Porch though!

This been a great week!

Yesterday was the official launch of the Southern Plate Front Porch, our official forum where folks can share recipes, ask questions, chat about anything from books to tv to grandkids to quilting. With the launch being yesterday, we already have almost two thousand members and nearly as many posts. It’s already become a great community and the past two days I have woke up with a sense of excitement to see how it has evolved next. I do hope you’ll go check it out and join. You can register at the top right of the screen and then once you get validated jump right on in!

To make it fun, I’m going to be giving away an exclusive (not for sale) Southern Plate Apron on the Southern Plate Front Porch Forum each Friday for the next four Fridays.

~Please note that this giveaway has ended~

This week’s Front Porch giveaway apron says “Southern Plate” in green on the front and will be given away tomorrow night on the forum. I will choose a post at random to win so come join in the conversation!

On the Front Porch I asked folks if they had a special quote or saying that they considered to be their “life verse”. Debi shared one that I had never heard or read before and it really struck me as being just the thing we need to hear at certain times in our lives, especially if we find ourselves in a rut or dealing with a problem on a repeated basis.

โ€œYou have circled this mountain long enough. Now turn north.โ€

~Deuteronomy 2:3. Wow Debi, that can be pretty profound at the right time. Thank you for sharing!


Enjoy This Post? Never Miss Another!

Subscribe to Christy's email list and receive all her new posts directly in your inbox


  1. Salli says

    How I would love to show my friends where I get those fabulous recipes that they enjoy!

    They would see your name, SOUTHERN PLATE, and then my secret would be out but I would be happy to let anyone know of this great and easy food site!

    Thank you for those recipes and a chance to win the very pretty apron.


  2. Annarose says

    These look so good! Like frozen smoothies :) I will definitely have to try them. I love Greek yogurt, too. I always buy the plain kind and then add honey to it, like you. The flavored kinds aren’t as good. It’s even better if you add some chopped walnuts or almonds along with the honey! I lived in Austria 10 years ago when I was in high school. Austrians love their yogurt and that’s where I first had (and fell in love with) Greek yogurt. I was so glad when they started selling it in this country because I tried making it myself with plain yogurt and cheese cloth/this mesh drainer thing, but it never worked. I often use Greek yogurt as a substitute for sour cream in recipes and even on things like tacos.

    As for your forum, I think it’s awesome and I hope everything works well with it! You’re going to be even busier now :)

    • Annarose says

      Christy, did you use the smallest crock from your crock pot to mix it up? That’s such a good idea! It would make mashing the fruit easy since the bottom is flat. I wonder if you could just toss in the bananas, apricot halves, and thawed strawberries (if you have only whole berries like me or want the sliced ones smaller) and go to town with a potato masher. I love my potato masher, aside from being a fruit masher it’s also an avocado masher :)

  3. Trixie says

    Every week I pick up Woman’s World, and guess how pleased and excited I was when I turn the page and saw a little picture of guess who. Yep, you and your cook book. There were some of the good southern recipes there too. Can’t tell you how I felt so comfortable in seeing that picture.
    Keep up your great recipes girlfriend. Some of us really rely on them. You just put an extra glow to make every thing a sunshine bright day.

  4. glena ferguson says

    I’ve started keeping the frozen salads in the freezer and they come in so handy when you need just a little something else to add to a meal. Or, the little ones love them as “fancy” snacks. AND they are DELICIOUS!

  5. Annarose says

    Christy, help! My salads are stuck in the tin! I used paper liners but they’re frozen to the tin somehow. My attempts to get them out just tear the edges of the paper liner. How do I get them out? Maybe I should set the tin in warm water to thaw the bottoms a bit?

  6. Linda says

    I was looking for something just like this to serve with my Easter dinner . Will be placing them on some type of a lettuce leaf on my pretty glass salad plates. Thanks and as always your web site or cookbook always comes thru.
    I have passed along your web site to several friends in Maryland and took a couple cook books up to give to special friends. Keep doing what you are doing just love to read everything you put on this site. Your follower in Tennessee

    God Bless

  7. Ann in TN says

    I made a batch of these last weekend and Mother and I enjoyed them along with your “Chicken Poulet”. Both were delicious! Love the website and keep those recipes coming.

  8. Sylvia Faye says

    Christy I was telling my granddaughter last evening about your site and that you are my home away from home as I am a displaced Southerner in the Great Northwest; Canada that is! I told her about the kindnesses of Southern people just being helpful to one another and I open your No Bake Peanut Butter Bars and you said similiar to what I told her…I emailed it to her just now as it was timely. I told her how very much I would love your cookbook but not able to get it at the present time because of other ‘needs’. Anyway I can come on line and check a receipe out from time to time.

    I baked a large, large single piece of ham for dinner for her….I had checked out one of your receipes from your grandmother but instead of brown sugar I substitued blackstrap molasses and spiced it with clove and cinnamon. Also had to have ‘redeye gravy’ to go with it. At first she wasn’t sure about it; especially the ‘redeye gravy’ but after just one bite she was hooked and gratefully took the last slice of ham…yes, she also took the gravy. You can rest asured I will make it ‘Southern style’ again for family and friends.

    The apron giveaway would be ‘my heart’s desire’ however I do not go on any other form of communicating except email and these comments. You see 59 years ago all women wore aprons daily in their home chores.
    Rarely do we get our ‘heart’s desire’ but God always meets our needs in His own special way. I congratulate ahead of time the lady who does win the apron.
    Another item I appreciate seeing each year are the Mother’s Kindness Baskets but to pricey for my budget.
    I would dearly love to meet you someday but for now know that I appreciate all that you do and pray God keeps you and all your loved ones in the palm of HIs Hand.

    A Holy and Happy Easter and the richest of God’s storehouse of Blessings.

  9. Carol P. says

    I made these for Easter and they were a hit. I made them with Weight Watchers vanilla yogurt (since that is what I had on hand) instead of the Greek yogurt and they are excellent. Keep the great recipes coming …

  10. Bob M. says

    I made these last week and have really enjoyed them, they are
    awesome. Had relatives from Ms. later in week and they just about
    cleaned the out of the freezer for me. I think they would have stayed
    a few more days had I not run out of the treats. They were absolutely
    fantastic. Enjoy your work so much, keep it up and don’t get to big
    for you fans. Ha. Hope and pray the tornados didn’t get to your part.

  11. Carol says

    I love the idea of these little treats! Is the banana crucial to the recipe? I want to make them for my grandsons & neither of them likes bananas. Could I just substitute another fruit or just leave the bananas out? Thanks so much for your wonderful recipes! It’s about 11:45 p.m. here in Fort Smith, AR & I’m just dying to go cook! LOL

  12. Roxann says

    I bought your cookbook and loved it so much I took it over to show my Mom. Well, she was so excited about it she ordered one from QVC. Now I have to tell you that is really saying something–she is 78 years old and the best Cajun cook I have ever saw. Her boss keeps telling her if she would retire he would open a restaurant and hire her to cook. Everyone where she works ask her what she is cooking for lunch. And have even asked her for cooking lessons. I tell you all of this just so you can know just how great your cookbook is. You can’t get a better endorsement than a 78 year old experienced Southern cook.

  13. Terri go Dawgs says

    I had these at your house and still remember the cool, refreshing taste. Loved the cute little muffin-shaped presentation too. How convenient is this to make a batch ahead, then serve whenever folks drop by! This is so healthy and delicious. So glad Granny Jordan was a whiz in the kitchen. ~hugs~ T

  14. says

    July 4th is a wonderful celebration for our Family every year, not only for our Country celebration but our oldest daughter’s birthday!!! We have 4 daughters and ONE SouthernPlate cookbook! The girls always get your cookbook off the microwave and oooh and aaaah at the easy recipes they can use…they would love to see their Momma in your sweet as pie apron~!~ Hope, Hope..Hope!!!

  15. Jo Anna in Texas says

    Is the juice drained off the fruit supposed to equal 1 cup? More? Less? Can you add water if you need to reach a certain level? I’ve never tried Greek yogurt but guess I will now! If you can do it so can I!

  16. Cindy says

    Just received your cookbook and first two things I tried were sweet tea and banana pudding…so good:) I’m thinking of copying that Julie and Julia movie and work myself through your whole book. Love your website!

  17. Catherine says

    Just put a batch of these in my freezer.. but I used blueberries instead of strawberries cause that’s what I had that was fresh. I’m looking forward to eating them later today!!

  18. Lennie says

    Hi Christy, I was all gun-ho to get these made and in the freezer and as I was, I realized the muffin pan would not fit in the freezer. It’s a side by side and it came with the house we just bought. So I poured it into a 13″ x 9″ casserole dish and it fit. I am hoping this will get slushy enough to pour on cake. Next time I’ll have the right tools,freezer or something. I could have eaten the whole bowl of it. But I controlled that urge.
    Love your site.

  19. melanie says

    Christy, Can I make this without the bananas. I love to eat them plain or banana pudding, banana bread but I don’t like them in either fruit salads or yogurt. And yes I know I am a little weird.

  20. mkkiki says

    ohh Christy these sound wonderful im having some older ladies over with my self as older lol. and going to make your front porch salads i cant wait. How you come up with such wonderful recipes and ideas is a blessing.

  21. Annette says

    So glad you shared this recipe again. I can’t wait to try these as it gets warmer out and our grandkids will be visiting a lot. I’m sure they will love them.(along with us)


Leave a Comment

Your email address will not be published. Required fields are marked *