Are you looking for a quick, make-ahead light breakfast or maybe just a tasty snack to have on hand for the kiddos {or yourself!}?
If so, this recipe is for you!
I found this recipe years ago in an old Midwest Living magazine my mom sent me.
The nice thing is that it works no matter where you are in the world ~ just as long as fruit grows there!
Favorite Frozen Fruit Cup
Simple Syrup:
2 c. sugar
1 c. water
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 muffin cups with cupcake papers or silicon cupcake liners; set aside.
Fruit:
1 can diced pineapple, drained
1 small package frozen sliced strawberries, partially thawed
1 can apricot halves, drained and chopped
4 bananas, sliced
OR
whatever fresh/frozen/canned fruit you have!
I often use fresh pineapple, papaya, oranges, and bananas.
Whatever you think will taste good together probably will!
In a large bowl, combine fruit.
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 10 minutes {or less if you live in a hot climate!}
Enjoy!
