Fruit Salad

4.45 from 27 votes

This delicious fruit salad with apple pie filling uses canned fruit like pineapple, pears, peaches, mandarin oranges, and cherries as well as fresh grapes and bananas.

Prep Time10

Cook Time0

Total Time10

Servings: servings

Author: Miranda Couse

Ingredients

21 ounces apple pie filling diced
20 ounces pineapple tidbits drained
29 ounces pear halves drained and diced
15.25 ounces sliced peaches drained and diced
11 ounces mandarin oranges drained
1 1/4 cups grapes halved
16 ounces maraschino cherries drained
2 large bananas sliced
lemon juice for bananas

Instructions

In a large bowl, add in the 21 ounces apple pie filling. If you haven't chopped the apples, do that now.
Add in the drained 20 ounces pineapple tidbits, drained and diced 29 ounces pear halves, drained and diced 15.25 ounces sliced peaches, drained 11 ounces mandarin oranges, 1 1/4 cups grapes halved, and drained 16 ounces maraschino cherries. Stir until combined.
Just before serving, slice up the 2 large bananas and sprinkle with lemon juice or Fruit Fresh before adding them to the bowl of fruit.
Once the bananas are adding to the bowl, fold them into the fruit salad.
Cover and store in the fridge for up to 5 days.

Notes

Storage: Cover with plastic wrap and place in the refrigerator for up to 5 days.

Nutrition