This is another recipe using up leftover frozen bananas, but you can use bananas sitting on your counter if you please. This salad is filled with various types of fruit and are great for the hot weather coming our way.
You can easily make this your own, substituting different fruits, using sour cream or whipped cream or mixing and matching like I did here.
*Tip* To freeze bananas, you can either mash bananas and place in a freezer bag, laying flat in the freezer until firm, for better storage. Or you can place the banana, peel and all, into a freezer bag and toss into freezer. Let thaw to use.
Frozen Fruit Medley Salad
1 Cup Orange Juice
16 oz Frozen Sliced Strawberries, Thawed
15 oz Can Halved Apricots, drained and diced, reserve juice
3 Mashed Bananas
20 oz Can Crushed Pineapples, drained and reserve juice
14.5 oz Can Red Tart Cherries, drained and reserve juice
16 oz Container Greek Yogurt
1 Cup Heavy Whipping Cream
1/2 Cup Honey
In a small sauce pan, combine orange juice, juices from cans and honey. Heat over medium heat until honey dissolves. Remove from heat.
In a large bowl, mix strawberries, apricots, bananas, pineapples, cherries. Mash with potato masher if you would like smaller pieces. Mix in yogurt.
Beat whipping cream until soft peaks form. Mix into fruit. Pour cooled juices into fruit and mix well.
Line muffin tins with muffin liners*. Spoon fruit mixture into liners and freeze for a few hours until firm. Remove liners from tins and store in a ziploc bag or air tight container in freezer.
Makes about 48
*I've found that the tin foil liners are easier to use then regular paper. If using regular paper, submerge muffin tin in warm water for a few seconds to remove from tin. Silicone muffin cups also work well.