Introduction

This creamy tropical fruit salad is a refreshing and vibrant dessert perfect for any occasion. With a mix of canned fruits, fresh bananas, and a touch of sweetness from marshmallows and coconut, it’s delightfully easy to prepare and sure to please.

A close-up view of a fresh fruit salad in a white bowl with an orange rim, filled to the top with colorful fruit pieces mixed with creamy white yogurt. Visible layers include bright red cherry halves scattered throughout the dish, slices of light yellow bananas with a soft texture, juicy orange segments, pale green melon cubes, and vibrant yellow mango chunks, all coated lightly with the smooth yogurt. The background shows a blurred, soft white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) mixed fruit cocktail, well drained
1 can (8 oz) crushed pineapple, thoroughly drained
1 can (21 oz) cherry pie filling
2 ripe medium bananas, freshly sliced
Mini marshmallows, to taste
Shredded coconut flakes, as much as you like
Fresh whipped cream, for extra richness

Instructions

Step 1: Grab a large mixing bowl and gently combine your drained mixed fruit cocktail, crushed pineapple, and cherry pie filling. Stir everything together until the mixture is colorful and evenly mixed.
Step 2: Just before serving, fold in the freshly sliced bananas carefully to prevent them from becoming mushy or brown.
Step 3: Customize your fruit salad by adding mini marshmallows for extra sweetness and sprinkling shredded coconut flakes to enhance the tropical flavor.
Step 4: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together beautifully.
Step 5 (optional): Serve with a dollop of fresh whipped cream to add extra creaminess and richness.

Tips & Variations

For added texture, try mixing in chopped nuts like pecans or walnuts.
Use fresh pineapple and cherries if available for a fresher taste.
Swap mini marshmallows for chopped dried tropical fruits such as mango or papaya for a healthier twist.
To prevent banana browning further, toss slices in a little lemon juice before adding to the salad.

Storage

Store the fruit salad covered in the refrigerator and consume within 2 days for the best texture and flavor. The bananas may brown slightly over time; adding them just before serving keeps the salad fresh. If you want to serve chilled later, give it a gentle stir and add fresh whipped cream right before serving.

How to Serve

A close-up view of a white bowl filled with a colorful fruit salad covered in thick, creamy white dressing. The salad layers consist of round slices of yellow banana, green cubes of honeydew melon, orange chunks of cantaloupe, bright red cherries, and yellow pineapple pieces, all mixed together and coated with the creamy texture evenly spread over the fruit. The bowl sits on a white marbled surface with soft lighting highlighting the glossy texture of the cherries and the juicy appearance of the other fruits. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can combine the canned fruits and chill the salad in advance, but it’s best to add the banana slices shortly before serving to keep them fresh and prevent browning.

Is this salad suitable for a vegan diet?

The fruit salad itself is vegan-friendly if you omit the fresh whipped cream or use a plant-based alternative. Check that the mini marshmallows are vegan, as some contain gelatin.