This is a sponsored post for SheSpeaks/Rubbermaid®.
When I married my husband, I got an extra set of grandparents in the process. Granddaddy and GrandMartha became as close to me as my own Nana and Papa. We visited them all the time, since they lived in our home state, and I had the great pleasure of being served Granddaddy’s lasagna and fig preserves from the man himself. Likewise, I also got to devour GrandMartha’s cheesy broccoli casserole, famous coconut cake, and her lightly sweetened frozen fruit salad. A complete misnomer, the frozen fruit salad recipe really has nothing green in it, but instead, takes its name from the mid-century when fruity concoctions mixed together in a salad-like way. This desserty, frozen snack really hits the spot on a hot day, and stores easily in single servings in the freezer. Make sure you use an airtight container to keep them tasty!
For years, GrandMartha would use paper muffin cups to serve the dish, and a handful of years ago, she got a silicone muffin pan shaped like roses, which made these frozen fruit salads into the prettiest little dishes! I own a bunch of silicone baking cups, so I simply pulled them out of storage and into my meal preparation.
The fruit mix comes together very quickly, and if you do all your chopping up front, the assembly is simply a bunch of stirring! I used my new Rubbermaid BRILLIANCE little containers to hold my pre-measured and chopped ingredients. Watch the video to see a Tasty-style speed video of the recipe in action. The full recipe is below!
When you’re ready to chill the salad, place the silicone cups in the freezer for about three hours until they are set. You can store extras in an airtight container, such as Rubbermaid storage containers like those from the Rubbermaid BRILLIANCE collection. The food storage containers are air and liquid-tight to prevent spills, and that same air-tight quality means the frozen fruit salads don’t get frost bitten, don’t start to mildly evaporate, and stay flavorful until you are ready to eat them! I’ll also take a small container to neighbors as a summer snack, but I’m always sure to tell my friends to stick them straight into the freezer since the mixture thaws easily.
I love my new containers from Rubbermaid Brilliance because I can let the beauty of the fruit, garnish and baking cups shine straight through. No more wondering what mysterious freezer treats are lurking in containers. The BPA-free modular design lets me stack and organize my frozen fruit salad snacks as well as my dinner leftovers, making storage more efficient.
When those cool little cups come out of the freezer at GrandMartha’s house, I get so excited! She may have shared the frozen fruit salad recipe so I can make them myself, but she’ll always make it better than I do. Thanks, GrandMartha, for sharing this little part of you with me. I love you!
- 16 oz. light sour cream
- 3/4 cup sugar
- 3 bananas, chopped
- (1) 8 oz can of crushed pineapple (with juices)
- 1/4 cup minced maraschino cherries
- 1T cherry juice
- 2 tsp lemon juice
- In a large bowl, mix chopped bananas with lemon juice, stir to combine and coat.
- Add full can of crushed pineapple and mix.
- Mix in sugar and sour cream, until blend is even.
- Add cherries and cherry juice, mixing well.
- Place silicone baking cups into a muffin tin, spooning mix into the cups until they are slightly lower than levelly filled.
- Place tin in the freezer, and allow to freeze for at least three hours.
- Remove from freezer and serve immediately. The mix will start to thaw almost instantly.
- Serve with a mint leaf garnish, in a small bowl.
Thanks to Rubbermaid BRILLIANCE and She Speaks, I’m able to give away a 10 piece set for you to prep dinner, pack lunch or store leftovers. Feed your family well and stay cool for the summer with your own frozen fruit salad. Enter using the Rafflecopter below.