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–+ servings

Colorful Canned Fruit Salad

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A bright, sweet, and unapologetically retro fruit salad made with peach pie filling, canned fruits, mini marshmallows, and fresh bananas. The peach pie filling acts as a glossy base that holds everything together, while the mix of textures makes every bite fun. It gets even better after a couple of hours in the fridge.
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Prep Time 40 minutes
Cook Time 1 minute
Total Time 41 minutes
Servings: 8 servings
Course: Dessert, Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 20 oz peach pie filling
  • 22 oz pineapple chunks well-drained
  • 11 oz mandarin oranges
  • 1 1/4 cups red grapes sliced in half lengthwise
  • 1 cup mini marshmallows
  • 1/2 cup maraschino cherries patted dry
  • 2 bananas sliced into 1/2-inch rounds
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon fine sea salt

Equipment

  • Fine mesh strainer
  • Large mixing bowl
  • Small bowl
  • Rubber spatula
  • Paper towels
  • Plastic wrap or lid

Method
 

  1. Place the pineapple chunks in a fine-mesh strainer and press gently to remove as much liquid as possible — thorough draining is key to preventing a watery salad. Drain the mandarin oranges in the same way, setting aside any reserved liquid. Use paper towels to blot the maraschino cherries until they are dry and no excess syrup remains.
  2. Slice the bananas into 1/2-inch rounds. Immediately transfer them to a small bowl, pour the fresh lemon juice over them, and sprinkle with the sea salt. Toss to coat evenly — this stops browning and adds a subtle brightness to the bananas.
  3. Spoon the peach pie filling into a large mixing bowl as your base. Using a rubber spatula, gently fold in the drained pineapple chunks and mandarin oranges, followed by the halved red grapes, mini marshmallows, and the dried maraschino cherries. Mix just until the ingredients are evenly distributed, being careful not to overwork the mixture.
  4. Add the lemon juice-dressed banana slices to the bowl and fold them in with slow, gentle motions. Stop as soon as everything looks evenly combined — aggressive mixing will crush the soft fruit and break down the marshmallows.
  5. Transfer the finished salad to a serving bowl or individual dishes. Cover tightly with plastic wrap or a lid and refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld and the marshmallows to soften slightly from the surrounding fruit juices.
  6. Just before serving, give the salad a gentle stir to redistribute any juices that have settled to the bottom.

Notes

For the best texture, press the pineapple firmly in the strainer — this single step does the most to prevent excess liquid pooling at the bottom of the bowl. The salad can be made up to 24 hours in advance, but if you are concerned about the bananas softening too much, fold them in a few hours before serving rather than the night before. Store leftovers in an airtight container in the refrigerator for up to 2 days; the marshmallows will continue to soften and the bananas will break down over time, so it is best enjoyed within the first day or two. This salad does not freeze well due to the high water content in the fruit and the delicate texture of the marshmallows and bananas. If peach pie filling is unavailable, cherry or apple pie filling can be substituted, though the flavor will shift accordingly.

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