Frosty Fruit Salad

Combine 2 cups sugar and 1/8 tsp salt in a large mixing bowl, stirring until the salt is fully incorporated.

Pour 1 quart buttermilk into the sugar mixture and stir vigorously until the sugar is completely dissolved.

Add 1 tsp vanilla extract to the buttermilk mixture and blend thoroughly.

Drain the canned crushed pineapple in a fine mesh sieve, pressing gently to remove excess liquid, then fold into the buttermilk base.

Drain the canned fruit cocktail in a fine mesh sieve and fold gently into the mixture, distributing the fruit pieces evenly.

Pour the entire mixture into a shallow freezer-safe pan or ice cream maker and freeze according to the method being used—either freeze until slushy (about 2 hours) and stir periodically, or process in an ice cream maker until it reaches a frozen, creamy consistency.

Serve the frosty fruit salad immediately while still partially frozen, or transfer to a freezer-safe container for storage and scoop into bowls when ready to serve.