Frozen Fruit Cups are a refreshing and delicious treat that can be made anytime of year. They’re easy to make, customizable, and a great choice for a holiday menu.

This vintage Frozen Fruit Cups recipe is from my mother-in-law’s collection. She used to serve them on her Easter menu and I immediately fell in love with the recipe the first time I had them all those years ago.

These pretty little cups of sweet and slushy fruit are an unexpected and very fun way to brighten up a menu.

When I’m preparing holiday meals, I can’t help but feel a strong connection to the women who influenced me the most in life. My own mom, Margaret, and my mother-in-law, LaVerne.

I was very fortunate to have these two amazing, strong, women in my life. I channel them both in the kitchen constantly. Their recipes are always included in our holiday meals so that everyone in the family can feel that connection. Funny how a simple Frozen Fruit Cup can create such a nostalgic feel!

The tradition of family recipes is a piece of their legacy that I will always cherish and do my best to keep alive.

• Apricot nectar – Look for individual cans of apricot nectar in the juice section of your store. I use Kern’s brand.
• Simple syrup – You’ll create a simple syrup with granulated sugar and water.
• Strawberries – Sliced frozen strawberries in syrup are usually packaged in a tub or box. Allow them to thaw in the refrigerator and don’t drain them.
• Pineapple – Canned crushed pineapple in 100% juice, undrained.
• Pears – Canned pears, drained and chopped.
• Blueberries – Since fresh blueberries are available most of the year, I like to add some for a pop of color.

This base recipe can be customized with a variety of different fruit. See below for some delicious variations.

• Simple Syrup– Make your simple syrup by bringing the sugar and water to a low boil. Let the mixture simmer for about 10 to 12 minutes, until slightly syrupy.
• Cool – The simple syrup will thicken and become even more syrupy as it cools.
• Fruit – Add of the fruit and the apricot nectar to a large mixing bowl.
• Combine – Stir in the cooled syrup and stir to combine.

These Frozen Fruit Cups look super cute in small plastic 5-ounce dessert cups. You could also use basic plastic wine cups or foil cupcake liners for slightly smaller servings.

1. Freeze – Place the cups on a rimmed baking sheet and spoon the fruit and juice mixture evenly between them. Transfer the baking sheet to the freezer for at least 4 hours or overnight.
2. Serve – When ready to serve, remove them from the freezer and allow them to sit at room temperature for about 5 minutes to soften just a bit.

• Choose fruit in a variety of different colors for the prettiest fruit cups.
• Leave a little head space when filling your cups as the mixture may expand a small amount when it freezes.
• Place the cups on a baking sheet for easy transfer in and out of the freezer. If using foil muffin cups, place them in the wells of a muffin pan to help them keep their shape.
• Let the fruit cups sit at room temperature for about 5 minutes to soften slightly before serving.
• Make the Frozen Fruit Cups a day in advance so they have plenty of time to freeze solid.

• Fruit Salad with Sweet Lime Dressing
• Strawberry Spinach Salad
• Fruit Salad with Poppy Seed Dressing
• Chicken Berry Pasta Salad

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Print Frozen Fruit Cups

Frozen Fruit Cups are a refreshing and delicious treat that can be made anytime of year. They're easy to make, customizable, and a great choice for a holiday menu.

Course Side Dish

Cuisine American

Prep Time 30 minutes

Cook Time 0 minutes

Freezing Time 4 hours

Total Time 4 hours 30 minutes

Servings 16 cups

Calories 79kcal

Author Valerie Brunmeier

Ingredients

• ¾ cup granulated sugar
• ½ cup water
• 2 cups apricot nectar like Kern's
• 10 ounces frozen strawberries in syrup thawed and undrained
• 8 ounces canned crushed pineapple in 100% juice undrained
• 8 ounces canned pears drained and cut into small pieces
• ½ cup fresh blueberries optional

Instructions

• Bring the sugar and water to boil in small saucepan. Reduce the heat and simmer until syrupy, about 10 to 12 minutes. Set aside to cool. The mixture will become more syrupy as it cools.
• Meanwhile, combine the remaining ingredients in a large bowl. Stir in the cooled syrup. 
• Place 16 sturdy 5-ounce plastic dessert or wine cups on a large baking sheet. Spoon the fruit and juice evenly between the cups, leaving a little head space.
• Transfer the baking sheet to the freezer. Freeze until firm for at least 4 hours or overnight. Let stand 5 minutes at room temperature before serving.

Notes

To Freeze in Foil Baking CupsLine muffin pans with foil baking cups and spoon the fruit and juice evenly between them. Freeze as directed in the recipe. This recipe will fill about 18 baking cups. 

Nutrition

Serving: 11cup | Calories: 79kcal | Carbohydrates: 20g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 86mg | Fiber: 1g | Sugar: 18g | Vitamin A: 428IU | Vitamin C: 22mg | Calcium: 10mg | Iron: 0.2mg

This post was originally published on December 24, 2011. It has been updated with new text and images.

The post Frozen Fruit Cups appeared first on Valerie's Kitchen.