17 oz. can of apricots, drained but save liquid
15 1/2 oz. can of crushed pineapple, drained but save liquid
1/2 c. sugar
3 (10 oz.) pkg. of frozen sliced strawberries
6 oz. cans of frozen orange juice
3 tbsp. lemon juice
3 lg. bananas

Combine 1 cup of the fruit liquid and sugar. Heat until sugar is dissolved. Add strawberries, orange juice and lemon juice. Cut up the remaining fruit and add. Pour into muffin tins that are lined with the heavier cup cake liners. Freeze. When frozen they can be transferred to a large Ziploc bag. Yield: 30 to 36.