Healthy Canned Fruit Salad

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Here’s my go-to canned fruit salad recipe, with a simple mix of your favorite canned fruits, a light sweet syrup, and a touch of fresh lemon juice to bring it all together.

This fruit salad is what I reach for when fresh fruit isn’t in season or when I need a quick dessert for unexpected guests. I always keep the ingredients in my pantry, and my kids love helping me drain and mix the fruits. It’s become our perfect last-minute potluck solution!

What Kind of Canned Fruit Should I Use?

When working with canned fruit for a fruit salad, it’s important to stick with fruit packed in juice or light syrup rather than heavy syrup, which can make your salad too sweet. The key is to drain your canned fruit really well – I usually let mine sit in a colander for about 5 minutes to get rid of excess liquid. For pineapple chunks and mandarin oranges, the store brand options work just as well as name brands, so you can save a few dollars there. Just be sure to check the expiration dates and avoid any cans with dents or bulging tops, as these could indicate spoilage. If you want to switch things up, you can substitute canned fruit cocktail for any of the canned fruits, or try canned peach slices instead of pie filling for a lighter option.

Options for Substitutions

This easy fruit salad recipe is super adaptable and you can make several swaps based on what you have in your pantry:

• Peach pie filling: You can use apple or cherry pie filling instead. If you want a lighter option, try using regular canned peaches in juice and add 2 tablespoons of honey for sweetness.
• Pineapple chunks: Any canned pineapple works here – tidbits, crushed, or rings (cut into smaller pieces). You could also use canned fruit cocktail as a replacement.
• Mandarin oranges: Fresh clementine segments or regular orange segments work well too. Just make sure to remove all the white pith.
• Red grapes: Green grapes taste just as good, or you can swap them with fresh blueberries or strawberry halves.
• Mini marshmallows: These can be left out if you prefer, or replaced with whipped cream when serving. Regular marshmallows cut into quarters will work too.
• Bananas: While bananas add nice texture, they’re optional since they can brown quickly. If using them, add just before serving for best results.

Watch Out for These Mistakes While Making

The biggest challenge when making canned fruit salad is dealing with excess liquid, which can make your salad soupy – be sure to drain the canned fruits thoroughly in a colander for at least 5 minutes, and pat the cherries dry with paper towels.

Timing is crucial with bananas, as adding them too early can lead to browning and mushy texture – slice and add them just before serving, or if you must prepare in advance, toss them in a bit of lemon juice to prevent discoloration.

To keep your marshmallows from becoming tough and chewy, fold them in gently at the last minute rather than mixing them vigorously with the other ingredients, and if you’re making this salad ahead, store the marshmallows separately and add them just before serving.

For the best texture and flavor balance, let the mixed fruits (except bananas and marshmallows) chill together for at least an hour to allow the flavors to blend while keeping the fruit crisp and fresh.

What to Serve With Fruit Salad?

This sweet and fruity dish makes a perfect side for brunch or dessert! For breakfast or brunch, try serving it alongside some buttery croissants, banana bread, or a plate of scrambled eggs and bacon to balance out the sweetness. If you’re planning to serve it as a dessert, a scoop of vanilla ice cream or a dollop of whipped cream on top turns it into a more indulgent treat. You can also pair it with some pound cake or angel food cake for a light but satisfying dessert combo that everyone will love.

Storage Instructions

Chill: This fruity treat tastes best when chilled! Pop it in the fridge for at least an hour before serving to let all those sweet flavors mingle together. The marshmallows will get nice and soft, making each bite even better.

Keep: You can keep your fruit salad in an airtight container in the refrigerator for up to 2 days. Just keep in mind that the bananas might start to brown and the marshmallows will continue to soften over time. If you’re planning to make it ahead, you might want to add the bananas and marshmallows just before serving.

Make Ahead: Want to prep this ahead? Mix all the ingredients except the bananas and marshmallows up to 24 hours in advance. Store it covered in the fridge, then just slice and add the bananas and toss in the marshmallows right before you’re ready to serve. This way, everything stays fresh and perfect!

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	120-150 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 5-10 g
• Fat: 5-10 g
• Carbohydrates: 180-200 g

Ingredients

• 1 can (21 oz) peach pie filling
• 1 can (20 oz) pineapple chunks, well-drained
• 1 can (11 oz) mandarin oranges, well-drained
• 1 cup halved seedless red grapes
• 1 cup mini marshmallows
• 1/2 cup stemless maraschino cherries, drained
• 2 sliced bananas (choose firm bananas, avoid overripe)

Step 1: Mix Ingredients

Begin by placing all your ingredients into a large mixing bowl.

Use a spatula or a spoon to mix everything together thoroughly.

Make sure all the components are well combined, resulting in a consistent mixture.

Step 2: Transfer and Refrigerate

Once the ingredients are well mixed, transfer the mixture to an airtight container.

Cover the container securely to keep it fresh and place it in the refrigerator.

Let it refrigerate for at least 2 hours, or for best results, leave it overnight.

This resting period allows the flavors to meld together beautifully.