These make great snacks that you can keep handy in the freezer. When packing a lunch, place a salad in an individual storage container in a thermal lunch bag and it will thaw by lunch time. Can eat these frozen although they're better if allowed to thaw 15 to 30 minutes first.

Ingredients:
1 can (16 ounces) apricots in light syrup, drained
One package (16 ounces) frozen sweetened sliced strawberries, thawed and drained
3 bananas, sliced
One can (8 ounces) unsweetened pineapple tidbits, drained
1 can (6 ounces) frozen orange juice concentrate, thawed
3/4 cup water

Directions:
In a food processor, chop apricots. IN a pitcher or bowl, combine apricots, strawberries, bananas, pineapple, orange juice and water. Pour or ladle into muffin cups sprayed with non-stick cooking spray. Freeze.

When frozen, quickly remove salads to freezer bags or tightly covered storage containers.

Recipe yields 24 Frozen Fruit Salad servings.

See also:
Frozen Fruit Salad II Recipe
Frozen Fruit Slush Healthy Beverage Recipe

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