Homemade Fruit Cups Recipes

FRUIT CUPS

Steps:

• Without draining any of the fruit, combine all ingredients in a large bowl. Mix well.
• Spoon by the cupful into 9 oz. cups and freeze until firm. (Package in plastic airtight bags or cover with plastic wrap for long-term storage).
• Remove from freezer about 15 minutes prior to serving. I like to serve them when they are slushy but still frozen.

FRUIT CUPS

Steps:

• Set out 21 small plastic cups. (9 fluid ounce cups)
• Layer the bottom of the cups with blueberries.
• Divide the grapes among the cups and reserve 21 grapes for later.
• Make the watermelon balls with a small melon baller. See visual tutorial on post above. Divide among the cups.
• Cut out 21 hearts from the honeydew melon.
• Stick a toothpick into the grape and place melon heart on top of toothpick. Stick the toothpick into a watermelon. Make sure the watermelon is nestled in the center so it is balanced. Repeat with remaining hearts and grapes.

FROZEN FRUIT CUPS

Steps:

• Combine all ingredients in a very large bowl.
• Freeze in 1-cup increments.
• Thaw slightly before serving, to a slushy consistency.

HOMEMADE FRUIT CUPS

Steps:

• Divide the fruit into four water-tight, lidded lunch containers.
• Fill each container with enough lemonade to almost cover the fruit. You might need more liquid, depending on the container size.
• Close the lid, and give it a quick shake to coat all the fruit with the lemonade.

FROZEN FRUIT CUPS

Steps:

• Combine the peaches, oranges, pineapple, fruit cocktail, bananas, juice concentrate and lemon juice in a bowl and mix until combined. Place in small disposable plastic cups and cover with plastic wrap or foil. Freeze until firm. Remove from the freezer 45 minutes to 1 hour before serving to thaw.

FRUIT SLUSH

Steps:

• In a large bowl, stir the orange juice concentrate and sugar together until the sugar has dissolved; gently stir in the pineapple, strawberries, and bananas until coated, then stir in the ginger ale. Ladle about 2/3 cup of the mixture into a plastic cup, and freeze; repeat with remaining fruit salad and cups. Remove from freezer about 1 hour before serving.

FROZEN FRUIT CUPS

Steps:

• In a large bowl, stir together water and sugar until sugar is dissolved. Add the remaining ingredients and stir well.
• Divide mixture into small plastic cups and freeze for about 6 hours. Remove from the freezer about 20 - 30 minutes before serving.

CHILLED FRUIT CUPS

Steps:

• In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit. Spoon 3/4 cup mixture into each plastic cup. Place cups in a pan and freeze. Remove from the freezer 40-50 minutes before serving.

FRUIT SLUSH CUPS

Steps:

• In a large saucepan, combine the water, sugar and concentrates. Cook and stir over medium heat until sugar is dissolved. Stir in the fruit. , Pour into a shallow 3-qt. freezer container. Cover and freeze for 8 hours or overnight. Remove from the freezer 1 hour before serving.

MIXED BERRY FRUIT CUPS

Steps:

• Wash and prep all of the fruit, and make sure all the berries are fairly dry.
• Stem and slice the strawberries.
• In a large bowl, mix together the strawberries, blueberries, blackberries, and red raspberries.
• Stir the lemon juice and sugar into the berries.
• Add the berry mix to small plastic cups and serve immediately. They're especially delicious topped off with a dollop of whipped cream.

RED, WHITE, AND BLUE FRUIT CUPS

Steps:

• Slice strawberries and combine in a bowl with blue and/or blackberries. Sprinkle berries with two teaspoons sugar. Whip cream until soft peaks form and sweeten with remaining sugar. Serve berries in small cups with generous spoonfuls of fresh whipped cream.