Say goodbye to boring fruit salads! This elevated version transforms ordinary mixed fruit into an impressive dish worthy of any brunch table or summer gathering. The secret lies in the thoughtful preparation and a light honey-citrus dressing that enhances the natural sweetness of the fruit.
While traditional fruit salads can become soggy and bland, this recipe maintains the perfect texture and brings out the best in each ingredient. It’s a beautiful harmony of colors, textures, and flavors that will have everyone coming back for seconds.
Why You’ll Love This
- No cooking required – perfect for hot summer days
- Stays fresh and vibrant for hours without browning
- Easily customizable based on seasonal fruit availability
- Naturally healthy and packed with vitamins
- Kid-friendly and great for picky eaters
Ingredients
- 1 (15 oz) can fruit cocktail, drained
- 1 (21 oz) can cherry pie filling
- 1 (20 oz) can pineapple chunks, drained
- 1 (14 oz) can sweetened condensed milk
- 1 cup chopped pecans
- 8 oz frozen whipped topping, thawed
- 1⁄2 cup flaked coconut
- 1⁄2 cup mini marshmallows
Instructions
- Drain the fruit cocktail and pineapple chunks in a colander to remove excess juice.
- In a large bowl, mix the drained fruit cocktail and pineapple chunks together.
- Add the cherry pie filling and gently fold until the fruit is fully coated for vibrant color.
- Pour in the sweetened condensed milk and stir evenly to distribute. Recipe by Ineskohl.info
- Fold the thawed whipped topping into the fruit mixture until fully incorporated.
- Add the pecans, coconut flakes, and mini marshmallows. Gently combine.
- Refrigerate for 30 minutes before serving to allow flavors to blend.
- Serve chilled or at room temperature. Store leftovers in the fridge for up to 5 days.
Tips & Variations
- Pat fruit dry after washing to prevent excess liquid
- Substitute honey with maple syrup for a vegan option
- Add pomegranate seeds for extra crunch and color
- Try adding a pinch of chili powder for a Mexican-inspired twist
- Use orange juice instead of lime for a sweeter profile
Serving Suggestions
Serve this fruit salad alongside Greek yogurt or vanilla ice cream for a more substantial dessert. It also pairs beautifully with brunch dishes like waffles, pancakes, or a simple eggs and toast combination.
Notes
- Keeps fresh in an airtight container for up to 24 hours
- Best served slightly chilled but not ice cold
- Choose ripe but firm fruit for optimal texture
FAQs
- Can I make this ahead of time? Yes, up to 4 hours in advance, adding the mint just before serving.
- How do I prevent the fruit from browning? The lime juice in the dressing helps prevent oxidation.
- Can I use frozen fruit? Fresh fruit is recommended for best texture, but thawed frozen fruit can work in a pinch.
- What’s the best way to pick ripe mangoes? Gently squeeze – they should yield slightly and have a sweet aroma near the stem.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 1 (15 oz) can fruit cocktail, drained
- 1 (21 oz) can cherry pie filling
- 1 (20 oz) can pineapple chunks, drained
- 1 (14 oz) can sweetened condensed milk
- 1 cup chopped pecans
- 8 oz frozen whipped topping, thawed
- 1⁄2 cup flaked coconut
- 1⁄2 cup mini marshmallows
Steps
- Drain the fruit cocktail and pineapple chunks in a colander to remove excess juice.
- In a large bowl, mix the drained fruit cocktail and pineapple chunks together.
- Add the cherry pie filling and gently fold until the fruit is fully coated for vibrant color.
- Pour in the sweetened condensed milk and stir evenly to distribute. Recipe by Ineskohl.info
- Fold the thawed whipped topping into the fruit mixture until fully incorporated.
- Add the pecans, coconut flakes, and mini marshmallows. Gently combine.
- Refrigerate for 30 minutes before serving to allow flavors to blend.
- Serve chilled or at room temperature. Store leftovers in the fridge for up to 5 days.
Notes
- Keeps fresh in an airtight container for up to 24 hours
- Best served slightly chilled but not ice cold
- Choose ripe but firm fruit for optimal texture
