Easy Canned Fruit Salad Recipe
I first made this canned fruit salad for a last-minute potluck and was surprised how quickly it disappeared. It’s a no-fuss, nostalgic mix of canned fruit, fresh grapes and bananas, tiny marshmallows, and maraschino cherries that comes together in minutes and tastes best after a few hours chilling. If you like easy, make-ahead side dishes (similar to an easy fruit salad with Sprite), this is exactly the kind of recipe you’ll keep in your repertoire.
Why you’ll love this dish
This recipe is the definition of easy entertaining: pantry staples plus a couple of fresh items give you a colorful, crowd-pleasing salad with almost zero prep. It’s perfect for potlucks, holiday spreads, school events, brunches, or any time you want a sweet, fruity side without baking or complicated steps. Because it uses canned fruit, it’s budget-friendly, shelf-stable until you’re ready to assemble, and especially kid-approved thanks to the marshmallows and cherries.
“A simple, nostalgic side everyone asks for seconds of — sweet, bright, and effortless to make.”
Beyond nostalgia, it’s a reliable last-minute solution: drain, slice, toss, chill, and you’re done. No gelatin, no heavy creams — just fruit-forward flavor.
How this recipe comes together
- Drain canned fruit where indicated and slice the fresh items.
- Gently fold everything together so the peaches and pineapple keep their shape.
- Chill at least 2 hours so the flavors marry and the salad firms up slightly.
This quick overview helps you know the entire workflow before you grab a can opener.
Gather these items
- 1 (21 oz) can peach pie filling
- 1 (20 oz) can pineapple chunks, drained
- 1 (11 oz) can mandarin oranges, drained
- 1 cup seedless red grapes, halved
- 1 cup miniature marshmallows
- 1/2 cup maraschino cherries, drained and stems removed
- 2 bananas, sliced (use firm bananas; avoid overripe ones)
Notes and easy substitutions:
- Swap mini marshmallows for mini marshmallow fluff or a handful of coconut flakes for a lighter chew.
- If you prefer a creamier salad, you can stir in a little whipped topping or plain Greek yogurt right before serving. For a dessert-like spin, check recipes such as the Hawaiian cheesecake salad for inspiration.
- Use canned fruit packed in juice for a less-sweet result; syrup will make the salad notably sweeter.
Directions to follow
- Open and drain the pineapple chunks and mandarin orange cans. Leave the peach pie filling in its can (no draining).
- Rinse and halve the seedless red grapes. Slice the bananas into even rounds; keep them slightly firm to hold texture.
- In a large mixing bowl, combine the peach pie filling, drained pineapple, drained mandarin oranges, halved grapes, miniature marshmallows, and maraschino cherries.
- Gently fold everything with a silicone spatula or large spoon so fruit pieces stay intact. Avoid over-mixing.
- Add the banana slices last and fold them in gently to prevent mashing.
- Transfer the salad to an airtight container, cover, and refrigerate at least 2 hours or overnight to let the flavors meld. Serve cold.
Best ways to enjoy it
- Serve chilled in a glass bowl for potlucks or spoon into individual cups for grab-and-go servings.
- Pair with savory mains like grilled chicken, ham, or sandwiches to balance the meal.
- Top with toasted coconut, chopped toasted nuts (almonds or pecans), or a sprinkle of cinnamon for a slightly fancy finish.
- For brunch, present it alongside pancakes or waffles — it works like a bright fruit compote.
Keeping leftovers fresh
- Refrigerate: Store the salad in an airtight container in the fridge. Eat within 24–48 hours for best texture. Bananas will brown and soften, so plan to serve within a day if you want them firm.
- Freezing: Not recommended. Freezing will make the fruit watery and bananas mushy. If you need longer storage, keep components separate (drained canned fruit sealed in the fridge + fresh bananas sliced right before serving).
- Food safety: Always use clean utensils and containers. Discard if left at room temperature for more than 2 hours (1 hour if the temperature is above 90°F/32°C).
Pro chef tips
- Drain well: Excess syrup dilutes texture and makes the salad runny. Let canned fruit sit in a fine-mesh strainer for a few minutes.
- Add bananas later: Slice and add bananas right before chilling or before serving to slow browning. A squeeze of lemon juice on banana slices helps, but it slightly changes the flavor.
- Gentle folding keeps fruit intact: Use a spatula and fold rather than stir vigorously.
- Chill time matters: Two hours is the minimum; overnight is ideal for melding flavors.
- Make it ahead tactically: Combine everything except bananas if you need to prep the day before. Slice bananas and fold in within an hour of serving.
Creative twists
- Tropical boost: Fold in shredded coconut and swap grapes for diced mango (fresh or thawed frozen) for island vibes.
- Creamy fluff: Stir in a cup of whipped topping or Cool Whip just before serving for a retro “fruit fluff” texture.
- Add crunch: Top individual bowls with granola or crushed graham crackers.
- Savory-sweet spin: For a playful contrast, serve a small scoop alongside spicy grilled skewers — inspiration comes from unexpected combos like Mexican street corn pasta salad.
- Dietary swaps: Use yogurt instead of marshmallows for a lower-sugar version and choose sugar-free canned fruit if desired.
Helpful answers
Q: How long does this canned fruit salad keep in the fridge?
A: Store covered in an airtight container and eat within 24–48 hours. Bananas will brown and soften, so for best texture enjoy within a day.
Q: Can I omit the marshmallows or cherries?
A: Yes. Marshmallows add chew and sweetness; omit for fewer processed ingredients. Cherries are mainly for color—substitute dried cranberries or pomegranate arils for a tart alternative.
Q: Is it safe to make this ahead for a party?
A: Yes — make it the night before but hold back the bananas and add them within an hour or two of serving. Keep the salad refrigerated until serving and never leave it at room temperature for more than 2 hours.
Q: Can I use fresh peaches instead of peach pie filling?
A: You can, but fresh peaches won’t have the thick syrup of pie filling. If using fresh, toss sliced peaches with a tablespoon of jam or honey for sweetness and a little lemon to brighten.
Q: Why use peach pie filling instead of canned peaches?
A: Peach pie filling is sweeter and thicker, acting like a glaze for the salad. If you prefer less sweetness, use canned peaches packed in juice and reduce other sweet elements.
Conclusion
If you enjoy a creamy, retro-style dessert salad, you might like this Fruit Fluff take — see a classic version at Fruit Fluff (fruit salad with cool whip) – Stuck On Sweet. For another simple canned-fruit option with a slightly different spin, check out the Quick & Simple Canned Fruit Salad Recipe – Seeking The RV Life for more ideas and variations.
Canned Fruit Salad
Ingredients
Canned Fruits
- 1 can (21 oz) peach pie filling Don’t drain.
- 1 can (20 oz) pineapple chunks Drain before using.
- 1 can (11 oz) mandarin oranges Drain before using.
Fresh Ingredients
- 1 cup seedless red grapes Halved.
- 2 pieces bananas Sliced; use firm bananas.
Other Ingredients
- 1 cup miniature marshmallows Can be substituted with fluff or coconut flakes.
- 1/2 cup maraschino cherries Drained and stems removed.
Instructions
Preparation
- Open and drain the pineapple chunks and mandarin orange cans. Leave the peach pie filling in its can (no draining).
- Rinse and halve the seedless red grapes. Slice the bananas into even rounds; keep them slightly firm to hold texture.
Mixing
- In a large mixing bowl, combine the peach pie filling, drained pineapple, drained mandarin oranges, halved grapes, miniature marshmallows, and maraschino cherries.
- Gently fold everything with a silicone spatula or large spoon so fruit pieces stay intact. Avoid over-mixing.
- Add the banana slices last and fold them in gently to prevent mashing.
Chilling
- Transfer the salad to an airtight container, cover, and refrigerate at least 2 hours or overnight to let the flavors meld. Serve cold.
