These refreshing Front Porch Fruit Salads taste just like summer! Fruity and creamy, they are the perfect treat for enjoying on a summer evening.

These delightful frozen gems come straight from Granny Jordan’s cherished recipe box. She was well-known for her frozen salads, with her personal favorite being the Frozen Cranberry Banana Salads, a staple she always had on hand. While those are undeniably delicious, I must say, these new ones have become my absolute favorite! They taste like summer in every bite.

If you’re feeling weary from dreary skies and cold days, these frozen treats will bring a burst of sunshine to your day. The best part? You can make a batch ahead of time, keep them in your freezer, and have them ready for last-minute guests or a refreshing treat while relaxing on the porch.

You’ll appreciate the convenience of having these on hand, and the fresh, summery flavor is sure to brighten your spirits. Give them a try—I’m confident you’ll enjoy them just as much as I do!

What You’ll Need to Make Front Porch Fruit Salads:

Ingredients:

• Greek Yogurt**
• Canned Apricots
• Canned Crushed Pineapple
• Orange Juice Concentrate
• Frozen Sweetened Strawberries
• Ripe Bananas
• Sugar

**The Greek yogurt in this salad creates the perfect blend of creaminess that makes it stand out! If you aren’t a fan of Greek yogurt or don’t have any on hand, you can also use regular yogurt, sour cream, or even whipped topping. 

How to Make Front Porch Fruit Salads:

Open up can of apricots and drain the juice into a measuring cup. Do the same with the can of crushed pineapple.

Don’t worry about squeezing the juice out of the pineapple, whatever comes out on it’s own will be fine.

We need to dice our apricots so I just take a knife and run it through them several times while they are still in the can. Your pineapple is already crushed so you’re good to go there.

Now take your reserved juice and sugar and put them together in a sauce pot. Place that on medium heat and stir constantly until the sugar is completely dissolved. Then set aside.

In a large bowl place your peeled bananas. Moosh them up really well with a fork.

Add pineapple, apricots, strawberries (juice and all), and orange juice concentrate to the front porch fruit salad mixture. Stir well.

Add in yogurt. Stir again.

Pour in the juice mixture from the sauce pan and stir again until it’s all mixed up really well.

Line a muffin tin with paper cups and fill each cup with salad mixture.

Freeze several hours, or until firm.

Pop out of the muffin tin, but leave in the papers, and place salads in gallon zipper seal bags and return to the freezer.

Serve frozen.

Makes about three dozen salads.

Feel free to decorate the salads with a dollop of whipped topping and some chopped fresh strawberries! 

Enjoy every delicious, refreshing bite of these front porch fruit salads!

Common Questions about Front Porch Fruit Salads:

Can I use other fruits in these salads? Absolutely! Feel free to add other fruits that you are excited about. Just make sure to keep the juice ratio about the same, and you’ll be golden!

Do I have to use Greek Yogurt? No! If you’d rather use a different creamy substitute, feel free! Sour cream, whipped topping, or regular yogurt would all do just fine. If you want to omit the cream altogether, that is also an option! It will change the texture a bit, but they will still freeze up and be delicious!

How do I store my Front Porch Fruit Salads? I store my salads in a freezer gallon bag in the freezer. This way, I can take them out and eat them as I please! They should be stored covered in the freezer.

Front Porch Fruit Salads

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Ingredients

• 1 -12 ounce can frozen orange juice concentrate with pulp
• 24 ounces frozen sweetened sliced strawberries
• 15 ounce can apricots diced (can use peaches)
• 3 ripe bananas
• 20 ounce can crushed pineapple
• 16 ounces Greek Yogurt can use plain, substitute whipped topping, or leave out entirely
• 1/2 Cup sugar
• Muffin papers

Instructions

• Drain juice from both cans of fruit into a measuring cup. Using a knife, carefully dice apricots while still in the can. Place reserved fruit juices and sugar in sauce pot and cook, stirring constantly, over medium heat until sugar is dissolved. Remove from heat and set aside.
• In large bowl place peeled bananas and mash well with long tined fork. Add in chopped apricots, pineapple, strawberries (juice and all), orange juice concentrate, and yogurt. Stir well. Pour in cooled juice mixture. Stir until well combined.
• Line a muffin tin with paper cups and fill each cup with salad mixture. Freeze several hours, or until firm.
• Makes about 36 salads. Serve frozen. Can eat with a fork or peel back the paper and eat it like an ice cream bar.

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