Canned Fruit Salad
A nostalgic mix of canned fruit, fresh grapes, bananas, marshmallows, and maraschino cherries that comes together in minutes and tastes best after chilling.
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.
Notes
For variations, swap marshmallows for coconut for a lighter chew, or stir in whipped ingredients for creaminess just before serving. Store leftovers in an airtight container in the fridge and consume within 24–48 hours.