Nana’s glazed fruit salad is a dish that embodies the comfort and nostalgia of family gatherings.
Dating back to a time when frozen fruit confections were all the rage, this particular salad found its place on dining tables during the hot summer months or as a refreshing dessert at festive meals.
Its whimsical combination of soft, creamy textures, with the delicious crunch of walnuts, makes it a long-standing favorite.
Best of all, this recipe is indulgent and versatile, a quality that has certainly contributed to its status as a staple of potlucks and picnics through the generations.
You may want to prepare this frozen treat not only for its delicious taste, but also to start a conversation about the good old days, shared around your table today.
Nana’s frozen fruit salad goes wonderfully with a variety of accompaniments.
For brunch, try serving it with a savoury quiche or flaky pastries.
If you’re presenting it at a picnic, a selection of sandwiches or grilled meats can complement the fruity flavours very well.
For dessert, consider contrasting it with freshly baked warm cookies or a dollop of whipped cream on top of the ice-cream salad to accentuate its richness.
Nana’s frozen fruit salad
Servings : 12-15 servings
Ingredients
- 1 8-ounce package cream cheese, softened
- 1 cup heavy cream, whipped to soft peaks
- 3/4 cup granulated sugar
- 1 20-ounce can crushed pineapple, well drained
- 1 10-ounce package frozen strawberries or raspberries, slightly thawed and cut into pieces
- 1 11-ounce can mandarin oranges, drained
- 1/2 cup chopped pecans
- 1/3 cup maraschino cherries, halved
- 2 ripe bananas, sliced
- Juice of one lemon
Directions for use
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Gently fold in whipping cream until well combined.
- Add the drained crushed pineapple, chopped strawberries and mandarin oranges to the creamy mixture. Stir to incorporate fruit evenly.
- Add the chopped pecans and halved maraschino cherries to the mixture, making sure they are evenly distributed.
- In a small bowl, toss banana slices with lemon juice to prevent browning. Gently fold the bananas into the salad mixture.
- Spread fruit salad evenly in a 9×13-inch baking dish. Cover and freeze for at least 4 hours, or until firm.
- To serve, remove from freezer and let stand at room temperature for 10 to 15 minutes. Cut into squares and enjoy.
Variations and tips
For a lighter version, you can replace the cream cheese with Neufchâtel or low-fat cheese, and use a light whipped topping instead of heavy cream.
To enhance the flavour of the walnuts, toast the pecans beforehand.
This dish is also highly adaptable – feel free to substitute other fruits, depending on the season or your preferences.
Peaches, mangoes or even a mix of berries can create delicious variations.
If you want to add an extra dimension to the flavour, a little rum or flavoured liqueur can add a sophisticated note.
Don’t forget to wipe canned or frozen fruit to preserve the salad’s creamy consistency.
And for a special touch, serve each slice on a lettuce-covered plate for a refreshingly crisp presentation.