Melinda’s Frozen Fruit Salad Cups
📜 Collection: UK15 | ✍️ Attribution: Melinda | 📂 Category: Desserts A delightful frozen fruit salad featuring a medley of strawberries, pineapple, apricots, and bananas held together by a sweet marshmallow syrup. These individual portions are perfect for easy serving and refreshing treats.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 5 mins | 6-8 hours | 24 individual servings |
🔪 Key Equipment
- medium saucepan
- large mixing bowl
- two 12-cup muffin tins
- cupcake liners
Ingredients
Syrup Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 Cups | Sugar | granulated |
| 1 Cup | Water | room temperature |
| 10 large | Marshmallows | standard size |
Fruit
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 packages (10 oz each) | Frozen Strawberries | thawed with juice |
| 1 large can (20 oz) | Crushed Pineapple | with juice |
| 1 large can (15 oz) | Apricots | diced and drained |
| 4 | Bananas | ripe, sliced |
Instructions
Step 1: Prepare Syrup and Fruit
- Line two 12-cup muffin tins with cupcake liners.
- In a medium saucepan, combine 1 1/2 cups sugar and 1 cup water. Bring to a boil, stirring until the sugar is completely dissolved.
- Add 10 large marshmallows to the hot syrup and stir until completely melted and smooth. Remove from heat and let cool slightly.
- In a large bowl, combine the 2 packages frozen strawberries, 1 large can crushed pineapple, 1 large can diced apricots, and 4 sliced bananas.
Step 2: Assemble and Freeze
- Pour the slightly cooled marshmallow syrup over the fruit mixture and stir gently to combine.
- Spoon the mixture evenly into the prepared cupcake liners.
- Freeze for at least 6-8 hours, or overnight, until the cups are completely firm and set.
💡 Make-Ahead & Storage: These can be kept in the freezer for up to 2 weeks if stored in an airtight container or wrapped individually.
Original Recipe Scan
