glad I found something that comes close to hers!
Nana’s Frozen Fruit Salad
Ingredients:
1 (20 oz) can crushed pineapple, drained
1 (11 oz) can mandarin oranges, drained
1 cup mini marshmallows
1 cup shredded coconut
1 cup chopped pecans or walnuts
1 cup sour cream or Greek yogurt
1/2 cup granulated sugar
1 teaspoon vanilla extract
Instructions:
In a large mixing bowl, combine the drained crushed pineapple, drained mandarin oranges, mini marshmallows, shredded coconut, and chopped pecans or walnuts. Mix well to combine.
In a separate bowl, mix together the sour cream or Greek yogurt, granulated sugar, and vanilla extract until well blended.
Pour the sour cream or yogurt mixture over the fruit mixture and stir until everything is evenly coated.
Transfer the mixture into a 9×13 inch baking dish or a similar-sized container.
Cover the dish with plastic wrap or aluminum foil and place it in the freezer for at least 4 hours or overnight until completely frozen.
Variations and Tips
Variations:
Add Cherries:
Stir in ½ cup chopped maraschino cherries (patted dry) for a festive touch and a pop of color.
Different Fruit Combos:
Try adding or substituting with:
Diced peaches (drained)
Sliced bananas (add just before freezing to avoid browning)
Fresh strawberries or halved grapes
Cream Cheese Twist:
Mix 4 oz softened cream cheese into the sour cream/yogurt mixture for a richer, tangier flavor.
Whipped Topping Swap:
Replace sour cream/Greek yogurt with whipped topping (like Cool Whip) for a sweeter, fluffier salad.
Mini Muffin Pan Version:
Spoon mixture into silicone-lined muffin pans for individual servings. Pop them out once frozen and store in a freezer bag.
Tropical Style:
Use coconut yogurt and add a splash of lime juice for a tropical twist.
Tips:
Drain Well:
Make sure to fully drain canned fruits to prevent the salad from becoming icy or watery when frozen.
Softer Texture:
Let the salad sit at room temperature for 10–15 minutes before serving for a creamier, scoopable texture.
Make Ahead:
This salad can be made up to a week in advance—just keep it tightly covered in the freezer.
Storage:
Once frozen solid, cut into squares and transfer to an airtight container or freezer bag to save space.
Serving Idea:
Garnish with a dollop of whipped cream and a cherry on top for a vintage dessert look.
How to Store Nana’s Frozen Fruit Salad
Freezing (Initial Storage):
After preparing the salad, transfer it into a 9×13 inch baking dish or any freezer-safe container. Cover tightly with plastic wrap, aluminum foil, or a lid.
Freeze for at least 4 hours or overnight until firm.
Long-Term Freezer Storage:
Once fully frozen, you can slice the salad into squares and transfer portions to an airtight freezer-safe container or zip-top freezer bag to save space.
This way, you can grab individual servings when needed.
Shelf Life:
Best enjoyed within 2–3 weeks for ideal texture and flavor. While it can technically last up to 1 month, longer storage may cause ice crystals and affect the texture.
Thawing Before Serving:
Let it sit at room temperature for 10–15 minutes before serving to soften slightly. This makes slicing or scooping easier and brings out the creamy texture.
Avoid Refreezing:
For best quality, avoid thawing and refreezing multiple times. Instead, freeze in individual portions if you plan to serve over time.
Nutritional Information (per serving)
Estimated values using sour cream and pecans:
Calories: ~270
Total Fat: 18g
Saturated Fat: 7g
Cholesterol: 20mg
Sodium: 45mg
Total Carbohydrates: 24g
Sugars: 20g
Dietary Fiber: 2g
Protein: 3g
Notes:
Using Greek yogurt instead of sour cream will reduce fat and increase protein slightly.
Swapping walnuts for pecans has a minor effect on fat composition (walnuts have more omega-3s).
Reducing or omitting sugar can significantly lower the overall carbs and sugars if desired.
Adding whipped topping or cream cheese would increase both sugar and fat content.
