Nana’s Classic Frozen Fruit Salad Recipe
Every year, my beloved Nana would craft her signature frozen fruit salad, a cherished tradition I longed to replicate. After much trial and error, I’ve finally captured its essence with this recipe.
Ingredients:
- 8 ounces of softened cream cheese
- Approximately 1 cup of whipping cream (until soft peaks form)
- 3/4 cup granulated sugar
- 1 can (20 oz) pineapple chunks, well drained
- 1 container (10 oz) raspberries or strawberries, gently defrosted and diced
- 1 can (11 oz) mandarin oranges, drained
- 1/2 cup chopped pecans
- 2 ripe bananas, sliced
- 1/3 cup maraschino cherries
- Juice of one lemon
Preparation:
- In a large bowl, cream together the sugar and cream cheese until smooth.
- Gently fold in the whipped cream until fully incorporated.
- Add the mandarin oranges, strawberries (or raspberries), and drained pineapple to the creamy mixture, stirring gently to combine.
- Sprinkle the chopped pecans and halved maraschino cherries evenly over the mixture.
- Prevent browning of banana slices by tossing them in lemon juice in a separate bowl, then gently fold them into the salad.
- Evenly spread the fruit salad mixture into a 9-by-13-inch baking dish and freeze for at least four hours until solid.
- Before serving, allow the salad to rest at room temperature for 10-15 minutes, then cut into squares and serve.
Tips and Variations:
- For a lighter version, substitute lower-fat or Neufchâtel cheese for cream cheese, and use light whipped topping instead of heavy cream.
- Toasted pecans can enhance their nutty flavor.
- Experiment with seasonal fruits or personal preferences; this recipe is adaptable.
- Consider adding peaches, mangoes, or a mix of berries for delightful variations.
- Elevate the flavor profile with a dash of rum or orange liqueur.
- Ensure canned or frozen fruits are pat dry to maintain the salad’s creamy texture.
- Plate each slice on a bed of lettuce for an elegant and visually appealing presentation.