Fruit Salad with Peach Pie Filling
A colorful and quick fruit salad featuring canned peach pie filling as a sweet dressing, combined with fresh fruits like strawberries, kiwi, and bananas.
Ingredients
Canned ingredients
- 1 21 oz can peach pie filling Acts as the dressing; do not drain.
- 1 20 oz can pineapple chunks Drained (reserve the juice if you want to thin the glaze later).
- 1 15 oz can mandarin oranges Drained.
Fresh ingredients
- 16 oz strawberries Fresh or frozen, halved or quartered.
- 3 kiwi Peeled and sliced.
- 2 bananas Sliced (add last to avoid browning).
Instructions
Preparation
- Rinse and pat dry strawberries if using fresh. Halve or quarter depending on size.
- Peel and slice the kiwi into bite-sized pieces.
- Slice bananas last to prevent browning. If prepping ahead, toss banana slices with a teaspoon of lemon or pineapple juice.
- Drain the pineapple and mandarin oranges thoroughly.
Mixing
- In a large mixing bowl, pour in the peach pie filling.
- Add pineapple chunks and mandarin oranges first, stirring gently to combine.
- Fold in strawberries and kiwi. Add banana slices and give a final gentle toss.
Chilling
- Chill for 15–30 minutes if you like it colder and the flavors melded.
- Serve chilled.
Notes
Short-term storage: Refrigerate in an airtight container for up to 48-72 hours. Add bananas just before serving to avoid browning. For a decorative touch, reserve a few whole strawberries or kiwi slices to arrange on top.