Frozen fruit cups are a refreshing and delicious treat that can be prepared at any time of the year. They are easy to make, customizable and a great choice for a holiday menu.
This recipe for vintage frozen fruit cups 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 ate them all those years ago.
These beautiful little cups of sweet and tangy fruit are an unexpected and very fun way to brighten up a menu.
Highlights in the recipe
- A recipe for the whole season – The ingredient list consists of canned and frozen fruit so this recipe works regardless of the season. Perfect for summer cooking and holiday menus throughout the year.
- Make-Ahead – The cups are assembled a day in advance and ready to be served the next day.
- Customizable – You can adjust the basic recipe with a variety of fruits according to your taste.
- Child friendly – These refreshing fruit cups are guaranteed to be kid-friendly!
When I prepare holiday meals, I can’t help but feel a strong connection to the women who have most influenced me in life. My mother, Margaret, and my mother-in-law, Laverne.
I was very lucky to have these two amazing and strong women in my life. I channel both in the kitchen constantly. Their recipes are always included in our holiday meals, so everyone in the family can feel that connection. Funny how a simple frozen fruit cup can create such a nostalgic feeling!
The tradition of family recipes is part of their heritage 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 Keren’s brand.
- Simple syrup – Make a simple syrup with granulated sugar and water.
- strawberries – Frozen strawberries sliced in syrup are usually packaged in a tub or box. Let them thaw in the refrigerator and do not drain.
- pineapple – Crushed pineapple preserved in 100% juice, not filtered.
- pears – Preserved pears, filtered and chopped.
- Blueberries – Since fresh blueberries are available most of the year, I like to add a few for a little color.
This basic recipe can be customized with a variety of different fruits. 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 cook for about 10 to 12 minutes, until a light syrup is obtained.
- Cool – The simple syrup will thicken and become even more syrupy as it cools.
- fruit – Add the fruit and nectar used in a large mixing bowl.
- Combine – Mix in the cooled syrup and mix to combine.
How to freeze and serve
These frozen fruit cups look super cute in little plastic 5 oz dessert cups. You can also use the foundation Plastic wine glasses or Cupcake liners in foil to slightly smaller portions.
- freeze – Place the cups on a tray lined with baking paper and prepare the fruit and juice mixture evenly between them. Transfer the baking pan to the freezer for at least 4 hours or overnight.
- to serve – When they are ready to serve, take them out of the freezer and let them sit at room temperature for about 5 minutes to soften a little.
Variations
- taste – Try different flavors of nectar like mango or peach nectar will be delicious
- frozen fruit – Mix it with mango or use frozen pears instead of canned. Any type of fruit you like will work.
- fresh fruit – Use seasonal fruits like raspberries, blackberries or small pieces of chopped kiwi for a tropical twist. Chopped bananas are also delicious in these fruit cups.
- Canned fruit – You can use canned peaches instead of the pears.
Tips for the best frozen fruit cups
- Choose fruits in a variety of different colors For the most beautiful fruit cups.
- Leave some headroom when filling the cups, as the mixture may expand a small amount as 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 tin to help them keep their shape.
- Put the fruit in the glasses sit at room temperature About 5 minutes to soften a little before serving.
- Prepare the frozen fruit cups a a day in advance So they have enough time to freeze solid.
More fruit topping recipes you will love
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Frozen fruit cups
Frozen fruit cups are a refreshing and delicious treat that can be prepared at any time of the year. They are easy to make, customizable and a great choice for a holiday menu.
Component
- ¾ Goblet Sugar
- ½ Goblet water
- 2 cups Apricot nectar, like Kern’s
- 10 ounces Frozen strawberries in syrup, Thawed and not drained
- 8 ounces Crushed pineapple canned in 100% juice., not liquid
- 8 ounces Canned pears, Filtered and cut into small pieces
- ½ Goblet Fresh blueberries, Optional
Instructions
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Bring the sugar and water to a boil in a small saucepan. Lower the heat and cook until syrupy, about 10 to 12 minutes. Set aside to cool. The mixture will become more syrupy as it cools.
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Meanwhile, mix the rest of the ingredients in a large bowl. Stir in the cooled syrup.
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Place 16 plastic dessert or sturdy 5-ounce wine glasses on a large baking sheet. Pour the fruit and juice evenly between the glasses, leaving a little head space.
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Transfer the baking pan to the freezer. Freeze until set for at least 4 hours or overnight. Allow to stand for 5 minutes at room temperature before serving.
Remarks
Line muffin tins in baking cups with foil and spread the fruit and juice evenly between them. Freeze according to the instructions in the recipe. This recipe will fill about 18 baking cups.
diet
dose: 11 Goblet · Calories: 79 KKL · Carbohydrates: 20 G · protein: 0.3 G · Fat: 0.3 G · Saturated fat: 0.02 G · Polyunsaturated fat: 0.1 G · Unsaturated fat: 0.1 G · sodium: 3 mg · potassium: 86 mg · fiber: 1 G · Sugar: 18 G · vitamin: 428 IU · Vitamin C: 22 mg · calcium: 10 mg · iron: 0.2 mg
Nutritional information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to your ingredient labels at home.
This post was originally published on December 24, 2011. It has been updated with new text and images.
