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Home » Holidays » Easter » LaVerne’s Frozen Fruit Salad

LaVerne’s Frozen Fruit Salad

By Valerie · December 24, 2011 · Updated May 4, 2020 6 Comments

SD Side Dish H Holidays
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This Frozen Fruit Salad is a bright, fresh addition to a holiday meal.

A Frozen Fruit Salad in a foil cupcake liner on a blue plate.

This time of year, when I’m in the kitchen baking and preparing the holiday meals, I 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 but especially on a day like today. I like to include their recipes in our holiday meals so that everyone in the family can feel that connection. The tradition of family recipes is a piece of their legacy and one that I hope to continue.

This recipe comes from my husband’s mom, LaVerne. I loved it instantly because it’s such a nice, bright, festive addition to a holiday meal. It consists of canned and frozen fruit so it can be made regardless of what’s in season. I’ve added fresh blueberries for color but you could add any type of berry or fruit that suits your fancy or just leave them out altogether.

The ingredients on the kitchen counter include cans of apricot nectar (I use Kern's), frozen strawberries in syrup, a can of pears, a can of crushed pineapple, and fresh blueberries. Here’s what you’ll need: a couple of cans of apricot nectar (I use Kern’s), frozen strawberries in syrup, a can of pears, a can of crushed pineapple, and fresh blueberries. I had these larger cans of fruit on hand but you can pick up the smaller 8 ounce cans for this recipe. The blueberries are optional so grab them if they are available to add some nice color. You’ll also need some sugar and water.

Sugar and water are cooked in a saucepan to make the simple syrup. A wooden spoon lifts some from the pan.

Make your simple syrup by bringing 3/4 cup sugar and 1/2 cup water to a low boil and then simmering for about 10 to 12 minutes. The mixture will thicken and will get even more syrupy as it cools. Once it cools a bit, you can add it into your fruit mixture in a large mixing bowl.

A metal bowl full of the Frozen Fruit Salad next to a muffin pan filled with foil cupcake liner.

Grab 18 foil cupcake liners and place them into muffin pans or place them on a rimmed baking sheet. Spoon the fruit into the foil cups, leaving a bit of room at the top for syrup. Pour syrup into fruit filled cups till full.

The Frozen Fruit Salad is divided between the foil cupcake liners in the muffin pans.Transfer them to the freezer for at least 4 hours or overnight. When ready to serve, remove from freezer and allow to sit for about 5 minutes to soften just a bit.

A fork breaks into a Frozen Fruit Salad on a blue serving plate.

Light, pretty, and festive and the perfect complement to any holiday meal.

A close up of a frozen fruit salad.

LaVerne's Frozen Fruit Salad

This Frozen Fruit Salad is from my mother-in-law's collection and it makes a bright, fresh addition to a holiday meal.

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Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 30 minutes
Servings: 18 cups
Author: Valerie Brunmeier

Ingredients

  • 3/4 cup sugar
  • 1/2 cup water
  • 2 cups apricot nectar
  • 1 (10 ounce) container frozen strawberries in syrup, thawed and undrained
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 (8 ounce) can pears, cut into small pieces
  • 1/2 cup fresh blueberries, optional

Instructions

  • Bring sugar and water to boil in small saucepan. Reduce heat and simmer until syrupy, about 10-12 minutes. Cool. 
  • Meanwhile, combine remaining ingredients in a large bowl. Stir in the cooled syrup. Spoon into 18 foil-lined muffin cups that have been placed into a muffin pan or on a cookie sheet. 
  • Freeze until firm at least 4 hours or overnight. Let stand 5 minutes at room temperature before serving.

Notes

Prep time shown does not include freezing time.
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Categories: Easter, Holidays, Miscellaneous, Recipe, Side Dish, Thanksgiving

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Reader Interactions

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  1. Susan says

    July 30, 2018 at 12:58 pm

    How can I print???

    Reply
    • Valerie says

      July 31, 2018 at 11:37 am

      Hi Susan. The recipe has been updated to a printable recipe card so you should see a button that says “Print” over the image on the card. So sorry for the inconvenience!

      Reply
  2. Baker Street says

    January 2, 2012 at 1:40 am

    Love the idea of the salad being set in muffin cups! Happy new year! xx

    Reply
  3. Julie M. says

    December 28, 2011 at 6:05 am

    What a festive holiday treat! I love your addition of fresh blueberries as well. I hope you had a Merry Christmas!

    Reply
  4. Christine says

    December 24, 2011 at 5:36 pm

    This looks so good. Merry Christmas!

    Reply
    • Valerie says

      December 25, 2011 at 9:44 am

      Thank you Christine! Merry Christmas to you.

      Reply

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CP Slow Cooker OP One Pot 30 30 Minute Meals SD Side Dish S Dessert H Holidays A Appetizers MD Main Dish
Valerie Brunmeier, founder and author of Valerie's Kitchen

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