Frozen Fruit Salad

8 servings Prep: 15 m Cook: PT0M Total: 15 m Beginner
4.0/5 (1)
Frozen Fruit Salad
This is a wonderful frozen dessert salad with layers of sour cream, pineapple, pecans, and banana that can be prepared ahead and served straight from the freezer when needed—perfect for hot Louisiana summers or potlucks.

Ingredients

8 servings
  • 2 cups sour cream
  • 2 tbsp lemon juice
  • 3/4 cup sugar
  • pinch salt
  • 1 can (9 oz) crushed pineapple, drained
  • 1/4 cup chopped pecans
  • 1 banana, sliced

Step-by-Step Instructions

  1. In a freezer-safe container or loaf pan, layer ingredients in the following order: spread sour cream on the bottom, then drizzle with lemon juice, sprinkle with sugar and salt, add the drained crushed pineapple, scatter the chopped pecans, and top with sliced banana.
  2. Cover tightly and freeze for at least 4 hours or until firm. Can be stored frozen for up to 2 weeks.
  3. To serve, let stand at room temperature for 5-10 minutes to soften slightly, then slice or scoop into serving dishes.

Common Problems and Solutions

Q: Why is my frozen fruit salad too icy or hard?

A: Make sure to drain the crushed pineapple well before layering—excess liquid creates ice crystals. The sour cream and sugar should keep it creamy, but if it's still too hard, let it sit at room temperature for 10-15 minutes before serving.

Q: Can I mix the ingredients instead of layering them?

A: Yes, you can mix everything together instead of layering if you prefer. The traditional layered presentation is pretty when sliced, but mixing works just fine and ensures every bite has all the flavors.

Tips and Techniques

Drain the pineapple thoroughly to prevent excess ice crystals. For easier serving, line your container with plastic wrap before adding the ingredients—you can lift the whole salad out and slice it cleanly.

Ingredient Substitutions

  • sour cream: Greek yogurt or regular yogurt
  • crushed pineapple: drained fruit cocktail or mandarin oranges
  • pecans: walnuts or chopped almonds
  • banana: strawberries or maraschino cherries

Equipment Needed

  • freezer-safe container or loaf pan
  • mixing spoon

Historical Context

Frozen fruit salads became popular in the South during the mid-20th century when home freezers became common. They were a clever way to serve a refreshing dessert that could be made well ahead of time, perfect for Louisiana’s entertaining culture.