Author :: Mrs Liz
Category :: Salads / Veggies / Fruits
Ingredients ::
- 2 cups sugar
- 1 cup water
- 1 (20 ounce) can crushed pineapple (juice pack), drained
- 1 (10 to 16 ounce) package frozen slices strawberries in syrup, partially
- thawed
- 1 (15 ounce) can unpeeled apricot halves in light syrup, drained and chopped
- 4 bananas, sliced
From: the Triangle Ranch Bed and Breakfast, of South Dakota
By: Lyndy and Kenny Ireland
Makes: 24 servings
For syrup:
In a medium saucepan, combine sugar and water. Bring to boiling over medium
heat, stirring until sugar is dissolved. Boil gently, uncovered, for 2
minutes more. Remove from heat; cool until warm.
Meanwhile, line twenty-four 2-1/2 inch muffin cups with foil bake cups; set
aside.
In a large bowl, combine pineapple, strawberries, apricots and bananas.
Pour warm syrup over fruit, tossing gently.
Spoon fruit mixture into prepared cups, filling each almost full. Cover
with plastic wrap; freeze at least 4 hours or overnight.
To Serve, let fruit cup stand at room temperature for 10 minutes.
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