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–+ servings
Frozen Fruit Salad
Frozen fruit salads became especially popular in mid-century American cooking, when gelatin-based dishes were staples at luncheons, church suppers, holiday buffets, and ladies’ socials. This refreshing frozen salad combines fruit juices, whipped cream, cream cheese or yogurt, and a colorful mixture of fruits for a creamy, lightly sweet dessert-salad hybrid that was often served alongside sandwiches or light meals. The combination of cranberries, pears, pineapple, apples, and grapes creates a bright contrast of tart and sweet flavors, while the whipped cream gives the dish its airy texture. Molded and frozen in cups or decorative molds, this retro favorite is both practical and elegant, making it perfect for make-ahead entertaining and warm-weather gatherings.
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Prep Time 25 minutes
Cook Time 0 minutes
Chill/Freeze Time 6 hours
Total Time 6 hours 25 minutes
Course Dessert, Side Dish
Cuisine American
Servings 8
Calories 245 kcal

Ingredients
  

  • 1 ½ tbsp gelatin
  • ¼ cup apple juice
  • 2 cups fruit juice
  • 8 oz cream cheese (or Royal yogurt)
  • 1 cup diced canned pineapple (packed and drained)
  • 1 cup cranberry relish
  • 1 cup diced pears (raw if possible)
  • 1 cup diced apple
  • 1 cup green grapes
  • 1 cup whipped cream (unsweetened if possible)

Instructions
 

Step 1: Soften the Gelatin

  • In a small saucepan, soften the gelatin in the apple juice.

Step 2: Dissolve the Gelatin

  • Place the saucepan over low heat.
  • Stir constantly until the gelatin is fully dissolved.

Step 3: Add Remaining Juice

  • Stir the dissolved gelatin mixture into the remaining fruit juice.

Step 4: Chill the Mixture

  • Refrigerate until the mixture begins to thicken slightly.

Step 5: Add Dairy and Fruit

  • Blend in the cream cheese or yogurt until smooth.
  • Fold in the drained pineapple, cranberry relish, pears, apples, and grapes.

Step 6: Fold in Whipped Cream

  • Gently fold in the whipped cream until evenly combined.

Step 7: Fill the Molds

  • Pour the mixture into lightly oiled molds, custard cups, or paper cups.

Step 8: Freeze the Salad

  • Freeze until firm.

Step 9: Store Properly

  • If storing for later use, cover the tops with plastic wrap or waxed paper, then wrap again with freezer paper.

Step 10: Serve

  • Remove from the freezer at least 30 minutes before serving.
  • Turn out onto salad greens if desired and serve cold.

Tips

  • Substitute vanilla yogurt for cream cheese for a lighter texture.
  • Add chopped pecans or walnuts for extra crunch.
  • Use red grapes for additional color contrast.
  • Freeze in individual muffin cups for easy serving.
  • Add maraschino cherries for a more festive presentation.
  • Try orange juice or pineapple juice for a brighter citrus flavor.
  • Serve atop lettuce leaves for an authentic retro presentation.
  • Fold in mini marshmallows for a sweeter vintage-style variation.
  • Use whipped topping instead of fresh whipped cream for convenience.
  • Garnish with mint leaves before serving.

Nutrition

Calories: 245kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 38mgSodium: 95mgPotassium: 240mgFiber: 3gSugar: 22gVitamin A: 620IUVitamin C: 18mgCalcium: 72mgIron: 0.7mg
Keyword cranberries, frozen salad, fruit salad, luncheon recipe, make ahead meals, potluck, retro recipes, summer recipes, vintage recipes, whipped cream
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