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Frozen Banana and Strawberry Salad
Sweet, frosty, and packed with bright citrus flavor, this retro fruit salad doubles as a light dessert. You'll mash ripe bananas with partially thawed strawberries, crushed pineapple, and orange juice, then bind it all together with a quick simple syrup. A short trip to the freezer gives it a scoopable, icy texture that's incredibly refreshing on a hot afternoon. It's a nostalgic favorite that always hits the spot.
Equipment
- Saucepan
Ingredients
- 1 (6-ounce) can partially thawed frozen orange juice
- 1 (10-ounce) package partially thawed frozen strawberries
- 1 (20-ounce) can drained crushed pineapple
- 6 mashed ripe bananas
- 1 cup sugar (or 1 teaspoon stevia)
- 1 cup boiling water
Instructions
- 1Whisk the sugar or stevia into the boiling water until completely dissolved, then set it aside to cool. Doing this first gives the syrup time to chill before hitting the fruit.
- 2Combine the partially thawed orange juice, strawberries, and drained crushed pineapple in a large mixing bowl.
- 3Stir in the mashed bananas until the fruit mixture is thoroughly combined.
- 4Pour the cooled sugar syrup over the mixed fruit and stir gently to coat everything evenly.
- 5Transfer the bowl to the freezer for about 1 hour, or until the mixture sets up firm but remains scoopable, then serve straight from the freezer.
Notes
- Make ahead: You can mix the fruit and syrup a day in advance and keep it in the fridge, then freeze it an hour before you plan to eat.
- Storage: Keep leftovers tightly covered in the freezer. Let the bowl sit at room temperature for 10 to 15 minutes to soften before scooping again.
- Swap: If you prefer a less sweet salad, use the stevia option or cut the sugar down to half a cup.