Holiday Frozen Fruit Salad
This is a great salad for Thanksgiving Dinner. It can be made tart enough to clear your palette by cutting the sugar.
This is a great salad for Thanksgiving Dinner. It can be made tart enough to clear your palette by cutting the sugar.
- Carbohydrate 22.70466 g
- Cholesterol 0 mg
- Fat 0.22406875 g
- Fiber 0.894749973770231 g
- Protein 0.78702 g
- Saturated Fat 0.04827625 g
- Serving Size 1 1 Serving (129g)
- Sodium 4.191875 mg
- Sugar 21.8099100262298 g
- Trans Fat 0.0967975 g
- Calories 91 calories
Step-by-step
- Combine ingredients.
- Divide into individual serving containers (I use short plastic cups).
- Place in freezers.
- Remove from freezer 1 hour before serving.
Freezer space is often the primary bottleneck during holiday meal preparation, requiring dishes that can either be staged ahead or held without degradation. This frozen fruit mixture relies on solidifying completely in individual containers, freeing up oven and refrigerator space for roasted poultry and heavy starches. Pair this sweet-tart side with rich, fatty proteins like roasted turkey or glazed ham, where the acidity of lemon juice and citrus cuts through heavy fats. Balance the dense, soft textures of traditional casseroles by serving these icy portions alongside crisp green salads dressed in sharp vinaigrettes. Plan for a 60-minute tempering window at room temperature before service so the center softens to a scoopable, slush-like consistency rather than remaining a solid block. Carbonation from the added soda lifts the heavy fruit purees, providing effervescence that dissipates if left sitting too long at ambient temperatures. Adjust the sweetness downward by twenty percent if pairing the dish with naturally sweet root vegetables or heavily sweetened holiday side dishes.
