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.
Recipe by Southern Plate at