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.

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.

Ingredient Notes

• 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.

How to Make Frozen Fruit Cups

• 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.

How to Freeze and Serve

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.

Tips for the Best Frozen Fruit Cups

• 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.

More Fruit Side Dish Recipes You’ll Love

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

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