2 c. sugar
1 c. water
1 qt. apricot nectar
1 (16 oz.) container frozen strawberries, thawed & undrained
1 (20 oz.) can crushed pineapple, undrained
4 bananas, sliced
Pinch of salt

In medium saucepan cook sugar and water until syrupy, about 10 to 15 minutes (when a spoon dipped into syrup spins a thread). Set aside and cool. Add remaining ingredients to cooled syrup. Spoon into foil lined muffin cups and freeze until firm (can be made ahead to this point). Transfer frozen salads to a covered freezer proof container; freeze up to 2 months. Let stand 20 minutes before serving. Makes 37 cups.