Frozen Fruit Cups are a perfect brunch option or afternoon snack. These individual fruit cups with strawberries, bananas, peaches and more are refreshing and oh so tasty!!Jump to Recipe
Two year olds. Woofta – aren’t they exhausting?! It’s amazing how much sass and attitude fits in such a tiny little human being! And then next thing you know, they’re so loving, caring and sweet as can be. Some call it the “terrible two’s” and I catch myself using that phrase on occasion. But the minute my sourpatch kid turns sweet, I melt into a puddle.
Here’s what I love about McKinley at age two. Her wonder – “how is the caterpillar going to turn into a butterfly?” The way she loves on baby Bella – “Don’t worry Bella, it’s okay.” And her extreme excitement about the littlest of things – “We get fruit for supper? EEEEEEK!!!” It’s a roller coaster of emotion at age two, but I’m loving it.
McKinley has a serious love of fruit. Fresh pineapple is her current fave – the way she jumps up and down and screams in excitement over a bowl of fresh pineapple cracks me up every time! And of course when I showed her these frozen fruit cups, she was SO pumped to dive right on in!!
What do you need to make frozen fruit cups?
My recipe for frozen fruit cups only uses 5 ingredients:
- Strawberries – For convenience purposes, I like using a bag of frozen strawberries, thawed. You can also stem and chop up fresh strawberries or use a tub of sweetened frozen sliced strawberries.
- Canned Peaches – For all of the fruit in this recipe, you’ll use the juices it comes in as well. For the peaches, you can use peaches in light syrup, heavy syrup or juice.
- Frozen Orange Pineapple Juice Concentrate – If you can’t find orange pineapple, you can use orange juice concentrate instead.
- Fruit Cocktail – Like with the peaches, you can use fruit cocktail in light syrup, heavy syrup or juice.
And not really an ingredient, but will need cups to put the fruit in. I like using the clear cups I have pictured. I’m pretty sure they’re 9 oz cups. Fill each of them about 2/3 full and you’ll end up with 10 individual fruit cups.
How do you make frozen fruit cups?
Dump all of the ingredients into a bowl, stir, divide among the cups and freeze.
Yeah, it really is that easy! 🙂 A couple pointers…
- Be sure to use all of the juices from the canned fruit (don’t drain!).
- Remember that the fruit will expand when it freezes. Therefore, don’t fill to the top of the cups you’re using.
- Put all of the cups onto a cookie sheet, fill and place the entire pan into the freezer. This is much simpler than carrying the fruit cups one by one into the freezer.
- Remove the fruit cups from the freezer 30 minutes prior to serving them. They’ll still be frozen, but will be a bit slushy and easier to eat.
Variations to the recipe
Feel free to change it up! Here are a few optional additions to the mix:
- Mandarin Oranges
- Canned pears
What should I serve these with?
Frozen Fruit Cups make for a perfect little afternoon snack. However, they’re also a great side dish for any meal. I especially love them as a side with breakfast or brunch. Serve them up next to these Hawaiian Roll Breakfast Sliders or Cottage Cheese Pancakes for a healthy, filling breakfast!
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Frozen Fruit Cups
- 1 16 oz bag frozen sliced strawberries thawed
- 1 15.25 oz can peaches in light syrup or juice
- 1 12 oz can frozen orange pineapple juice concentrate thawed
- 1 15.25 oz can fruit cocktail in light syrup or juice
- 3 bananas
- Dice the strawberries and peaches. Be sure to save the juice. (all of the juices will go into the mixture, too)
- Add the strawberries, peaches, juice concentrate and fruit cocktail into a large bowl.
- Peel and slice the bananas into the mixture.
- Pour into small cups and freeze for 6-8 hours. (I put about 2/3 c into each cup)
- Remove from freezer 20-30 minutes prior to serving to soften a bit.
Recipe added to the Weekend Potluck.