Great recipes are like great friendships. They can withstand the test of time, always leave you wanting more, and will instantly bring a smile to your face. A few weeks ago, I drove to Alabama for a visit with Sommer, my very best friend since childhood. When I arrived, she’d prepared for us the most fabulous lunch consisting of chicken tortellini salad, frozen fruit salad, and punch tea served in goblets.
All the food was to die for, but the highlight for me was that frozen fruit salad! The recipe, which was passed down to Sommer by her mother-in-law, is officially titled “Aunt Nellie’s Frozen Fruit Salad” and is the most refreshing pink concoction consisting of sour cream, bananas, pineapple, pecans, and maraschino cherries. Perfect to serve at your next spring or summer event (think baby or bridal shower, book club, Mother’s Day, etc.), it’s the quintessential dish for “ladies who lunch”! Sommer gave me permission to share the recipe with you and I’m certain that you’re going to love it just as much as I did (as will your kids and husband)! Enjoy!
Aunt Nellie’s Frozen Fruit Salad
Makes 12 Servings
16 ounces sour cream
2 Tablespoons lemon juice
¾ cup sugar
1/8 teaspoon salt
1 banana, diced
8 ounces crushed pineapple (undrained)
¼ cup maraschino cherries, chopped
¼ cup pecans, chopped
Combine all ingredients. Place 12 paper liners in a muffin tin and fill with mixture. Cover with foil and freeze for 2-3 hours. When ready to serve, thaw slightly for 10-15 minutes, then peel paper liners from salads and place salad (inverted) on lettuce leaf.
**Light sour cream may be used in place of regular sour cream.