Ingredients
Equipment
Method
- Place the canned peaches, pineapple tidbits, and mandarin oranges in a colander and drain thoroughly, pressing the fruit gently to remove as much excess liquid as possible. Cut the peaches into 1-inch pieces if needed, then transfer all three drained fruits to a large mixing bowl.
- Add the banana rounds to the bowl with the canned fruit. Drizzle the lemon juice directly over the banana slices right away to prevent browning, then sprinkle the ground ginger evenly over the entire fruit mixture.
- Spoon the strawberry pie filling into the bowl and use a spatula to gently fold everything together until the fruit is evenly coated. Take care not to crush the banana slices or break apart the mandarin segments. Serve immediately, or refrigerate for up to 2 hours before serving.
Notes
Drain the canned fruit as thoroughly as possible — pressing it against the colander rather than just tipping the can makes a real difference in preventing a watery salad. Add the lemon juice to the bananas immediately after slicing, since even a short delay gives browning a chance to start. This salad is best enjoyed within the first day; bananas will continue to soften and may discolor after that, even with the lemon juice. Store leftovers in an airtight container in the refrigerator for up to 2 days and give it a gentle stir before serving to redistribute the pie filling. If you'd like to prep ahead for a party, assemble everything except the bananas in advance and fold them in just before serving.