Thursday, June 9, 2016

My Go-To-Frozen-Fruit-Salad Recipe People Love & a Corn Beef Salad Friends Won't Eat

This yummy frosty, fruit mold is my go-to salad when temps reach 100+ degrees, which is quite common where I live (Hemet, CA). It’s a breeze to make and so refreshing, especially on a blistering hot day. I’ve yet to find anyone who doesn’t like it and often get requests for the recipe.

Not only does it taste good, but this frozen salad can be made several days ahead. That’s a big plus factor if you need adequate time to focus on preparing other dishes on the menu. Or, if you like to have options in the freezer for those days you are rushed, don’t want to make a run to the grocery store, or simply too tired to cook.

The other reason I like this recipe is its adaptability. It can be made as individual cupcake-size servings that's ideal for a meal for two, or even one! Or made into a loaf size that is perfect for a small gathering.

Want to know what’s in this tasty salad? I thought you might, so here’s the recipe:

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Frosty Fruit Salad

1 package (8 ounces) of cream cheese, softened
¼ cup of mayonnaise
¼ cup of sugar
½ tablespoon of lemon juice
½ teaspoon of vanilla
1 can (8 ¾ ounces) pineapple tidbits or crushed (drain well)
1 package (10 ounces) frozen blueberries (rinse/drain very well or salad will turn blue)
1 can (16 ounces) of sliced peaches, cup up small (drain well)
1+ cups of whipped cream (substitute with Cool Whip if you like)
You’ll also need: 12 foil cupcake liners and a cupcake pan

DIRECTIONS: In a large bowl, combine cream cheese, mayonnaise, sugar, lemon juice and vanilla. Beat until smooth. Fold in fruits and then whipped cream. For the loaf size simply add mixture to dish, cover and put in freezer. For the cupcake version: Place a foil cupcake liner in your cupcake pan and add a scoop of mixture into each cupcake liner. Fill to slightly above the top of each liner. Cover cupcakes with a lid or foil and place in freezer for several hours or until solid.

TO SERVE: Remove loaf size salad from freezer 20-30 minutes before you plan to serve salad. As it begins to thaw, slice into individual portions and place on a bed of lettuce. Best to serve it partially frozen so it will retain its shape. Same goes for cupcake size portions, though they take less time to thaw.

Option: You can use different fruits, or a can of fruit cocktail to substitute if you don’t have exact ingredients in list above. I’ve even used bananas at times.

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And now, for my Corn Beef Salad that never gets a compliment!

I made the mistake one time of taking it to a potluck for a group of female friends. I didn’t expect them to love it, but knew some had culinary skills and might enjoy sampling something different.  

Well, my salad wasn’t the hit of the party but it did give us a good laugh thanks to Tori, a connoisseur-of-junk-food. While surveying the spread of dishes she pointed to the mint-green salad and asked . . .

“What is this?

With a smile on my face I let her know: “Oh, that’s a salad. I brought it. It’s different, but I like it.”

“What’s in it?”

“Well, there’s lime Jell-O, mayonnaise, mustard, eggs, a little onion, bell pepper, and corn beef.” When the last ingredient got mentioned she gave me her “you’ve got to be kidding me” look.

It was obvious she wanted to bypass my salad so I quickly added: “I won’t be offended if you don’t try it.”

Relieved she wasn’t obligated to taste it she set down the serving spoon and then, in true Tori fashion, said: “Good, ‘cuz it looks like ca-ca!”

I burst out in laughter at that point. Only Tori could get away with being so blunt and funny at the same time. Then she began to laugh, and everyone wanted to know what was so funny. 

The salad again got made this week as I needed a photo of it. Since it makes plenty, I asked my friend, Debby Alten, to sample and give me an honest critique of it. Here’s what she had to say: “As I studied its appearance I took a tiny taste of the creamy part. Ummmm . . . that’s kinda good. Then I took a bite. I could tell it was loaded with a variety of other ingredients. Immediately I detected something crunchy, and then the corn beef. Then I took another bite, and another, and another. Ummmm . . . I think I like this. It’s actually quite refreshing!”

Debby also offered the salad to her 23 year-old son but he took one look at it and said “No thanks.”

So there you have it. A few people like it, some people hate it, and some people refuse to try it. I understand completely, as you’ll never see me eating sushi.

Who is to credit for this chilled corn beef salad? I have no idea. I came upon it some 40 years ago when a former roommate set it on the dinner table one night, along with homemade "green" bagels, in celebration of St. Patrick's Day. Lucky for her I find pale green beautiful which is about the only good thing this salad has going for it. But I gave it a try and came to like it, though not on a frequent basis—about once every ten years.

Now that you’ve heard Tori’s take on this salad I’m sure I’ve ruined all chances that you’ll ever make this dish. Still, I’m going to give you the recipe. Who knows, you might have some leftover corn beef in the house, or collect out-of-the-ordinary salad recipes, or you’ve a potluck to go to and in need of a good laugh.

And now for that recipe you can hardly wait to try:

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Corned Beef Salad

1 large package Jell-O (lime or lemon)
2 2/3 cups boiling water
2 cups mayonnaise
1 tablespoon horseradish
2 tablespoons mustard
1 ½ cups celery, chopped
½ cup green pepper, chopped
4 teaspoons onion, minced
6 eggs, hard boiled
1 ½ pounds of corned beef (2 cans)

In a 9” x 13” dish, add packet of Jell-O, followed by boiling water. Stir until Jell-O is dissolved. Add mayonnaise, mustard, horseradish and stir until ingredients are blended. Add remaining ingredients and mix thoroughly. Chill in refrigerator until firm and set. Cut for individual servings and place each section on top of a bed of lettuce on a salad plate.

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Well, those are my best and worst salads from my recipe box. Another day I’ll tell you about other favorites of mine: my sister’s eggnog salad she makes at Christmas, a friend’s taco salad, and Linda's Oriental Chicken salad. No more “worst” recipes though. Most of them have been trashed which is probably what I ought to do with the Corn Beef Salad recipe above.

P.S.  What’s your favorite salad recipe?


  1. Loved this one. Seeing the fruit salad after Debby had posted a picture of just two left in a muffin pan saying, "Where's all the fruit salad?" made me laugh. I have a favorite salad that I make at holidays that my Aunt Helen, long since in heaven, brought home when I was just a child. It's in my book: "Helen's Lime Jello Salad." It's really yummy and my family loves it. I'd be polite and try the corned beef salad, dear friend, but probably not much more than a bite. :)

    1. It really isn't that bad. You just can't describe the taste that's all.

    2. Hey, at least you are willing to try a bite! I love lime flavored salads and desserts so will be certain to look up your aunt's recipe soon. If your family "loves it" then I'm sure I will too.

  2. Inquiring minds would like to know if that's the correct spelling of caca.

  3. Caca or Ca-ca . . . take your pick. Both are correct from the resources I checked online. :)

  4. I've always been willing to try strange and unusual foods, so I guess I'll have to give it a try! B&G are here now, and by coincidence I'm cooking a corned beef tomorrow! Think they'd like the leftovers in this "worst" salad on Sunday! haha

  5. Oh, you are brave! If you like corn beef then you might actually like the salad. But knowing how much Bob likes sauerkraut I'd go with Rueben Sandwiches.


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