Frozen Fruit Medley
|Canned apricots||17 Ounce (1 Can)|
|Canned unsweetened crushed pineapple||20 Ounce (1 Can)|
|Juice/Syrup drained from apricots and pineapple||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unsweetened frozen strawberries||16 Ounce (1 Package)|
|Bananas||3 , sliced|
|Frozen orange juice concentrate||6 Ounce (1 Can)|
|Lemon juice||2 Tablespoon|
Drain apricots and pineapple, reserving 1 cup of combined syrup.
Cook syrup and sugar over medium heat about 5 minutes, stirring until sugar dissolves.
Partially thaw strawberries until they can be separated.
Add about 2 cups apricots, pineapple, strawberries, sliced bananas, syrup, sugar, orange juice concentrate and lemon juice to the blender at a time.
Cover and puree until smooth and slightly chunky; then pour each batch of fruit mixture into a large bowl.
When all fruit has been blended, stir together.
Line 30 muffin cups with paper baking cups.
Ladle fruit mixture into paper cups.
Freeze until solid.
When frozen, turn over muffin tins, and punch out frozen fruit cups with your thumb.
Package frozen fruit cups in freezer bags.