Fruit Cup Recipes

CHILLED FRUIT CUPS

Steps:

• In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit. Spoon 3/4 cup mixture into each plastic cup. Place cups in a pan and freeze. Remove from the freezer 40-50 minutes before serving.

RED, WHITE, AND BLUE FRUIT CUPS

Steps:

• Slice strawberries and combine in a bowl with blue and/or blackberries. Sprinkle berries with two teaspoons sugar. Whip cream until soft peaks form and sweeten with remaining sugar. Serve berries in small cups with generous spoonfuls of fresh whipped cream.

EASY FRUIT CUPS

Steps:

• Gather a few small storage containers. (The ones I use are 4 ounces.)
• Fill about 3/4 with the diced fruit.
• Add lemonade just to cover. Stir gently to make sure the fruit is coated.
• Secure lids and serve or store in the fridge.

FROZEN FRUIT CUPS

Steps:

• Combine the peaches, oranges, pineapple, fruit cocktail, bananas, juice concentrate and lemon juice in a bowl and mix until combined. Place in small disposable plastic cups and cover with plastic wrap or foil. Freeze until firm. Remove from the freezer 45 minutes to 1 hour before serving to thaw.

FRUIT CUPS

Steps:

• Without draining any of the fruit, combine all ingredients in a large bowl. Mix well.
• Spoon by the cupful into 9 oz. cups and freeze until firm. (Package in plastic airtight bags or cover with plastic wrap for long-term storage).
• Remove from freezer about 15 minutes prior to serving. I like to serve them when they are slushy but still frozen.

PERFECT SUMMER FRUIT SALAD

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

FRUIT CUPS

Steps:

• Set out 21 small plastic cups. (9 fluid ounce cups)
• Layer the bottom of the cups with blueberries.
• Divide the grapes among the cups and reserve 21 grapes for later.
• Make the watermelon balls with a small melon baller. See visual tutorial on post above. Divide among the cups.
• Cut out 21 hearts from the honeydew melon.
• Stick a toothpick into the grape and place melon heart on top of toothpick. Stick the toothpick into a watermelon. Make sure the watermelon is nestled in the center so it is balanced. Repeat with remaining hearts and grapes.

FRUIT CUP CAKE

Steps:

• Take a microwave-safe container and loose fitting lid.
• Place your fruit cup or serving of fruit in with the flour.
• I use the little pre-measured/pre-portioned fruit cup snack things for kids. I think Dole and Walmart make them. Anyways, they are the best for this. But you can also use one serving of any fruit or fruit mix (i.e. pears, peaches in syrup, pineapple chunks, fruit cocktail, etc.) as long as it is in syrup or juice. Be sure it is one serving according to the can directions. The fruit cups I use are 113 grams.
• Mix the ingredients until all is moist or wet. Spread the fruit evenly along the container.
• Now microwave the mix with the lid loosely on for about 45 seconds.
• If the center is still liquidy you can heat more or use it as a dip or topping for whatever you like. I recommend heating longer but be cautious not to over cook and dry the edges out.
• Wait for it to cool and then enjoy.
• I commonly eat this with yogurt, ice cream, marshmallow creme, or Cool Whip.
• As for the dipping into the batter, if you will, I use animal crackers or fig newtons.
• I do warn you that it is kinda tangy or sour like. I have a weird taste for that sort of thing.
• TO Lollyskid: You may have different tastes than me, that is if you used the Great Value (Walmart) version of "pineapple tidbits" and just the one little serving to 1/4 cup flour.
• I am sure you can find something on here though.
• Right now, I can say from experience of testing different types, my favorite is the pineapple tidbits in syrup with a side of ice cream. It is tangy, sweet and very nice.

SPIKED FRUIT CUP

Steps:

• Place fruit such as strawberries, raspberries, grapes, pears, and plums in a large bowl. Toss with sugar and basil sprigs.
• Stir in alcohol to cover fruit. Refrigerate at least 2 hours and up to 8 hours, stirring a few times.
• To serve, remove basil sprigs, stir in lime juice, and garnish with basil leaves.

OVERNIGHT FRUIT CUP

Steps:

• In a large bowl, dissolve gelatin in water. Add orange juice concentrate; mix well. Add all of the fruit; mix well. Cover and refrigerate overnight.