Front Porch Fruit Salads
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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.
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.
I love this idea!! Perfect, simple treats for the kids on the oh so hot days of Savannah summers!!
=)
I bought your cookbook and loved it so much I took it over to show my Mom. Well, she was so excited about it she ordered one from QVC. Now I have to tell you that is really saying something–she is 78 years old and the best Cajun cook I have ever saw. Her boss keeps telling her if she would retire he would open a restaurant and hire her to cook. Everyone where she works ask her what she is cooking for lunch. And have even asked her for cooking lessons. I tell you all of this just so you can know just how great your cookbook is. You can’t get a better endorsement than a 78 year old experienced Southern cook.
Oh my goodness! I agree completely. What an honor!! Please thank your dear mother for me and thank you for making my day!!
Gratefully
Christy
I love how the greek yogurt adds a little extra protein!
I love the idea of these little treats! Is the banana crucial to the recipe? I want to make them for my grandsons & neither of them likes bananas. Could I just substitute another fruit or just leave the bananas out? Thanks so much for your wonderful recipes! It’s about 11:45 p.m. here in Fort Smith, AR & I’m just dying to go cook! LOL
I made these last week and have really enjoyed them, they are
awesome. Had relatives from Ms. later in week and they just about
cleaned the out of the freezer for me. I think they would have stayed
a few more days had I not run out of the treats. They were absolutely
fantastic. Enjoy your work so much, keep it up and don’t get to big
for you fans. Ha. Hope and pray the tornados didn’t get to your part.
I made these for Easter and they were a hit. I made them with Weight Watchers vanilla yogurt (since that is what I had on hand) instead of the Greek yogurt and they are excellent. Keep the great recipes coming …
SO glad they turned out and that you were able to make them a bit more healthy too!!
Christy I was telling my granddaughter last evening about your site and that you are my home away from home as I am a displaced Southerner in the Great Northwest; Canada that is! I told her about the kindnesses of Southern people just being helpful to one another and I open your No Bake Peanut Butter Bars and you said similiar to what I told her…I emailed it to her just now as it was timely. I told her how very much I would love your cookbook but not able to get it at the present time because of other ‘needs’. Anyway I can come on line and check a receipe out from time to time.
I baked a large, large single piece of ham for dinner for her….I had checked out one of your receipes from your grandmother but instead of brown sugar I substitued blackstrap molasses and spiced it with clove and cinnamon. Also had to have ‘redeye gravy’ to go with it. At first she wasn’t sure about it; especially the ‘redeye gravy’ but after just one bite she was hooked and gratefully took the last slice of ham…yes, she also took the gravy. You can rest asured I will make it ‘Southern style’ again for family and friends.
The apron giveaway would be ‘my heart’s desire’ however I do not go on any other form of communicating except email and these comments. You see 59 years ago all women wore aprons daily in their home chores.
Rarely do we get our ‘heart’s desire’ but God always meets our needs in His own special way. I congratulate ahead of time the lady who does win the apron.
Another item I appreciate seeing each year are the Mother’s Kindness Baskets but to pricey for my budget.
I would dearly love to meet you someday but for now know that I appreciate all that you do and pray God keeps you and all your loved ones in the palm of HIs Hand.
A Holy and Happy Easter and the richest of God’s storehouse of Blessings.