One meal that captures the warmth and fond memories of family reunions is Nana’s Frozen Fruit Salad. This salad first appeared on tables during the hot summer months or as a cool dessert during joyous holiday feasts, when frozen fruit treats were all the rage. Its quirky crunch of nuts and sweet and creamy textures make it a perennial favorite. This recipe has been a mainstay at picnics and potlucks for years, and for good reason: it’s easy to make adjustments to to suit different tastes and needs. In addition to being a tasty dessert, making this frozen delicacy could spark nostalgic conversations about simpler times, perfect for enjoying at your contemporary dining table.
The Frozen Fruit Salad from Nana is delicious on its own or as a side dish. Serve it with some savory quiche and some flaky pastries for a brunch buffet. The fruity flavors go nicely with a variety of grilled meats or sandwiches when served during a picnic. Think about topping your frozen salad with whipped cream for extra richness or serving warm, freshly baked cookies as a contrast for dessert.
One 8-oz tub of softened cream cheese and one cup of heavy cream, beaten to soft peaks, are the ingredients.
– 3/4 cup of sugar, granulated
– One 20-oz can of pineapple chunks, carefully drained
– 1 can of drained mandarin oranges – 1 10-oz bag of frozen raspberries or strawberries, gently thawed and diced
– Twenty-five milliliters of pecans, chopped
– Sliced bananas (two) – Half a cup of maraschino cherries – Juice from one lemon
How to Follow
1. In a big bowl, combine the sugar and cream cheese and beat until well combined.
Second, incorporate the whipped cream by gently folding it in.
3. Mix in the mandarin oranges, cut strawberries, and crushed pineapple (after draining), along with the creamy mixture. Make sure the fruits are mixed in evenly by stirring.
4. Spread out the chopped pecans and halved maraschino cherries evenly across the mixture.
5. To keep the banana slices from browning, mix them with the lemon juice in a small bowl. Next, add the bananas to the salad ingredients and stir gently.
In a 9×13-inch pan, distribute the fruit salad uniformly. Refrigerate for a minimum of four hours, or until solid, covered.
Step 7: Take it out of the freezer and give it a 10–15 minute rest before serving. Enjoy after cutting into squares.
Tips and Variations
Substitute lower-fat or Neufchâtel cheese for the cream cheese, and use light whipped topping instead of heavy cream, for a lighter version. Toasted pecans will bring out even more of their natural nuttiness. Additionally, this recipe is really versatile; you can easily change out the fruits for whatever is in season or what you want. Delightful variants can be created by using peaches, mangoes, or even a combination of berries. A dash of rum or orange liqueur might weave in an elegant note if you’re seeking to enhance the flavor profile.
For the salad’s creamy texture, be sure to pat dry any fruits that are tinned or frozen. To top it all off, place each slice on a dish lined with lettuce for a visually appealing and crisp appearance.