Aside from a few seasonal fruits, including apples (which I adore and eat daily) the upcoming months of fresh fruit options do not compare with the BOUNTIFUL VARIETY of summer fruits! That’s when it’s time to get creative.
|this Jell-O ad is reminiscent of our
Growing up, my grandmother made the most creative and interesting frozen and congealed salads. Some were delicious. Others were frightening. My sister and I were often a tad fearful of some of her frozen and gelatin creations.
However, my mom made this Frozen Fruit Salad as a staple in our house and we loved it. She froze it in various sized and shaped molds and kept it on-hand in the freezer. It is great for breakfast, lunch and dinner. It is made from all canned ingredients (aside from the bananas) so, it’s a good fruit salad to keep in mind for the months when there are not many good fresh fruits to choose from.
We called it “F.F” for short and requested it frequently. I even had a friend in High School who would ask my mom, when he came over with youth group pals, if we had any F.F. It was famous.
1 (orange juice) can of water
1 large can apricots
1 large can crushed pineapple
1/4 cup lemon juice
6 ripe (but not overly ripe) bananas
Mash bananas and put lemon juice over them.
Mash apricots and add all over ingredients.
Pour into muffin tins or individual molds. Freeze until solid.
Pop them out of the pans and place in large ziploc bags or plastic containers.
(If they don’t easily come out, run a table knife around the edge and/or pour room temperature water over the back side of the pans. I flip muffin pans over on top of a baking sheet and pour water over, so that if one falls, it falls on the pan.) You can also use paper cupcake liners.
Makes 30-32 cup cake sized cups.
It’s so simple and easy and is tangy and delicious. I love that it has apricots in it- a fruit that is so delicious. (You can certainly alter the recipe anyway you would like.)
Here is the original recipe:
And speaking of foods from my childhood, we roasted pumpkin seeds this weekend. It’s a childhood tradition that I have continued. When we carved a pumpkin at a neighborhood party last weekend, we scooped out the seeds and brought them home. My kids were anxious to roast them and snack on them immediately. We decided to do 1/2 salty and 1/2 sweet. (We all voted that we liked the salty best.)
I love that my kids know that if it’s pumpkin carving time, then seed roasting is part of the fun.
These next few months are a great chance to carry on a family tradition or try a new recipe! It adds zest to life and gives us fun things to break up the sometimes mundane grind of life.