Ultimate Make-Ahead Frozen Fruit Salad

Ultimate Frozen Fruit Salad is bursting with flavor and chock full of pineapple, cherries, and pecans that are enveloped in a creamy, dreamy mixture of lemon yogurt, frozen whipped topping, and lemon zest. It’s perfect for serving at showers, ladies luncheons, and holiday brunches and would be excellent to serve at a Mother’s Day or Easter brunch or luncheon. 

This old-fashioned salad/dessert was all the rage in the ’50s, and  I’m sure you have had it or something similar at some point in your life. If not, it’s time to remedy that. It is a delicious southern classic that has stood the test of time, and it’s sure to get rave reviews.

Why you will love this recipe:

1. Light and refreshing,  this Frozen Fruit Salad takes less than ten minutes to prepare.
2. You can make it ahead, and it’s gluten-free! 
3. Even though this luscious dish is technically a salad, it’s no stretch to call it a dessert with all of its creamy sweetness. You decide. 

Yesterday, I ate some for lunch, then had another serving after dinner for dessert. I might have a bite for breakfast tomorrow morning. After all, with all that fruit, it has to be healthy, right? Well, maybe not healthy, but healthy-ish? At least that’s how I rationalize it!

Here’s what’s in it:

You will need the following ingredients:

• Dark sweet cherries (not pie filling) – you can use either fresh, canned, or frozen pitted cherries. These sweet cherries add their sweet taste and beautiful pink color to this yummy dish. 
• Pineapple chunks or tidbits – again, fresh, canned, or frozen work and add a sweet, fruity, tropical essence.
• Toasted pecans – add a delicious crunch and a rich, sweet buttery flavor. 
• Frozen whipped topping – adds a creamy deliciousness and forms the base of this salad/dessert. You can substitute homemade whipped cream if you prefer. 
• Lemon yogurt – adds a delightful lemon tangy flavor to the creamy base. 
• Lemon juice and zest – add even more citrusy essence and, like salt, enhances all of the other flavors, and bring them together in one harmonious dish. 
• Mayonnaise – you will have to trust me on this; it is a salad, after all.  

Here’s how to make it:

1. Gather the ingredients and add the drained cherries, pineapple, and toasted pecans in a large bowl. 
2. Combine the thawed whipped topping, lemon yogurt, mayonnaise, lemon juice, and lemon zest in another bowl and stir until well combined.
3. Add the whipped topping mixture to the fruit mixture and gently fold everything together.
4. Spoon the mixture into an 8×8 dish; cover and freeze at least four hours, or until firm.
5. Take the dish out of the freezer 15-30 minutes before you are ready to serve it, to let it thaw just a little. Cut into squares and serve on lettuce leaves if desired.

Variations:

This frozen fruit salad recipe is versatile. While I used pecans,  cherries, and pineapple, you can easily substitute your favorite fruits or nuts.

Mandarin oranges, bananas, blueberries, strawberries, halved grapes, or peaches all work, but avoid melons. You can use fresh, frozen, or canned.  You could also add a handful of coconut and swap out walnuts or almonds for the pecans. 

Frequently asked questions:

How to store it?

Because this is a frozen dish, leftovers should be stored tightly covered in the freezer. You can store it for up to three months. 

How to serve it?

• Be sure to take it out of the freezer at least 15-30 minutes before serving to allow it to defrost slightly.
• It is easier to cut if you use a sharp knife and dip it in hot water or under hot running water before slicing it. 
• To make it easier to remove from the frozen dish, either put a dish towel in the microwave and microwave it for a minute on high or place under hot water and wring it out. Place the dish towel under your dish, and the slices will release from the dish much easier. 
• I like to serve it on salad plates on top of fancy lettuce leaves and garnish it with leftover cherries and pecans. Feel free to add a dollop or so of whipped cream to each serving if you like. 

Sharon’s tips:

• To toast the pecans, place them in a single layer on a baking sheet and roast for 8-10 minutes in a 350-degree oven. Watch them carefully; they can go from perfect to burned in a matter of seconds.
• Make sure your cherries are pitted. If you can’t find the canned dark sweet cherries in the canned fruit section of your grocery store, try looking where the pie fillings are kept.  But don’t use cherry pie filling.
• You can substitute homemade whipped cream for the frozen whipped topping.
• To make individual servings of this dish, add paper liners to a regular-sized muffin pan and then add the mixture—cover and freeze as directed. 
• You can use fresh, frozen, or canned fruit in this recipe. If you use canned, be sure to allow the fruit to drain completely. Excess moisture will make it icy when frozen. 
• You can use crushed pineapple, tidbits, or chunks. 

Related recipes:

For an unforgettable Easter or Mother’s Day Brunch menu, how about serving one of these popular dishes: Eggs Benedict Breakfast Casserole, Spinach Bacon Quiche, Grape Salad, Sausage Cheese Bread, Southern Fried Potatoes, Sweet Potato Biscuits with Country Ham and Cranberry Aioli, Southern Cheese Grits Casserole, and a yummy Lemon and Blackberry Bread Pudding, or Southern Ambrosia for dessert along with the frozen fruit salad?

Need even more menu ideas? Check out my roundup posts for 38 Easter Dinner Recipes, Easter Dinner Side Dish Recipes and Menu Ideas, 45 Dazzling and Delicious Easter Desserts, and my easy 32 Mother’s Day Breakfast and Brunch Recipes!

You can find all of my Mother’s Day recipes here or all of my Breakfast and Brunch recipes here. 

 

★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones!

**This recipe was originally published on April 7, 2017. It was republished on May 5, 2021, with new photos, the addition of a FAQ section, and expanded tips.