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Turn summer’s fruit bounty into easy, refreshing ice slush

Alison Ladman
Associated Press
This July 20, 2015 photo shows double melon fruit slushie in Concord, NH. Turning some of the season's abundant produce into beautiful, delicious frozen fruit slushies is fun and easy to get creative.(AP Photo/Matthew Mead)
AP | FR170582 AP

One of our favorite ways to beat the heat at the end of summer is to turn some of the season’s abundant produce into beautiful, delicious frozen fruit slushies. It’s fun and easy to get creative. Not only can you experiment with different fruits and juices, you also can get fancy (or fanciful) with the glasses and bowls (though clear glass is almost mandatory) you serve them in.

Double Melon and Pineapple Fruit Slushies

Start to finish: 4 hours (20 minutes active)

Servings: 6

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1 cup cubed honeydew melon

3/4 cup apple juice, divided

6 tablespoons honey, divided

Kosher salt

1 cup cubed cantaloupe melon

1 cup cubed pineapple

In a blender, combine honeydew melon, 1/4 cup apple juice, 2 tablespoons of the honey and a small pinch of salt. Blend until smooth. Spoon the mixture into 6 glasses, filling each about a quarter to a third of the way full. Freeze for 30 minutes. Repeat the blending and layering process with the cantaloupe, using another 1/4 cup of apple juice, 2 tablespoons of honey and a small pinch of salt. Freeze for another 30 minutes.

Finally, blend the pineapple with the remaining apple juice, honey and a pinch of salt. Add the third layer to the glasses. Freeze until desired slushiness, about 2 hours.

Nutrition information per serving: 110 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 55 mg sodium; 29 g carbohydrate; 1 g fiber; 27 g sugar; 1 g protein.


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