My Great Aunt Lucille was a fantastic woman, mother, teacher, and cook. So much so, that she is one of two “Lucille”s that my baby is named after. I never knew her sister, my grandmother because she died when my mother was only 14. But my mom often said, “If you want to know what your Grandmother was like, look at Aunt Lucille, she is the closest thing to my mother.” Their mother, my Great Grandmother Mimi was also a phenomenal woman and I remember meeting her once as a child. I must have only been 5 or 6 but I remember her and I attribute that fact to the loving Great Grandmother she was and the respect and love my mother had for her. I have heard stories of her service to her husband, children, grandchildren and great-grandchildren and her love for them all. I have also heard about her cooking and I actually have her large pot and long wooden spoon for canning which, my mom reminds me each year, must be over 100 years old. I don’t know if Aunt Lucille got this recipe for Frozen Fruit Salad from her mother, but any recipe handed down from those incredibly hard working, wonderful women is a treasure to me.
This is a sweet complement to a meal, especially in the Fall or Winter, when most fresh fruit is no longer in season. It is very simple to prepare and it is really beautiful when sliced into servings because you get to see the bright colors of the different ingredients, like raspberries, maraschino cherries, pecans and pineapple.
Frozen fruit salad is made with sweetened condensed milk, lemon juice, frozen raspberries, chopped pecans, sliced bananas, mini marshmallows, maraschino cherries and pineapple.
The sweetened condensed milk get mixed with the fresh lemon juice.
Next add all the remaining ingredients and stir gently.
Now that it is all mixed, we pour the fruit salad into a plastic wrap- lined bread pan.
Fold the edges of plastic wrap over the top and freeze for 24+ hours. Then slice and enjoy!