Fruit Salad With Peach Pie Filling

Make this holiday-worthy fruit salad with peach pie filling on a random weeknight for an extra special dinner.

Don’t worry, it will only take you 10 minutes.

Saying this fruit salad is colorful is an understatement. I mean, come on, just look at it!

This drool-worthy treat is a feast for the eyes and the tastebuds, for sure.

From the orange peaches and oranges, yellow pineapple chunks, red strawberries, green kiwi, and cream-colored bananas, this fruit salad is the embodiment of all things bright and beautiful!

What makes it stand out from other fruit salads, though, is the dressing.

Instead of whipped cream or sugar syrup, it calls for something unique. 

Want to give a fresh spin to your fruit salad? This recipe is calling out your name.

Fruit Salad with Peach Pie Filling 

From look to taste to texture, this fruit salad gets an A+. 

My mom would always make this fruit salad for Christmas, but because it’s such a simple recipe, she’d also make it on regular days, as well.

She would use whatever fruits are in season, so it’s almost always different every time.

Because fruits have similar flavor profiles – sweet with varying levels of tartness – they all taste well together.

So you can throw whatever you want in there, and the salad will still taste good.

The medley of fruits alone is already stunning. But of course, it doesn’t end there. 

As you may have guessed, the secret ingredient that takes this fruit salad to the next level is peach pie filling.

If you think it’s odd, well, I urge you to try it. Trust me, it’s a game-changer!

Not only does it give the fruits a nice, sweet coating, but it also makes preparation a breeze.

There’s no need to whip up a dressing, the filling takes care of that for you.

That said, all you really need is to drain the fruits and slice them up. Then, just toss them together, and voila! 

Why Add Pie Filling to Fruit Salad?

A medley of fruits is already undeniably delicious on its own.

But it also couldn’t hurt to add a dressing, syrup, or glaze just to tie in all the flavors together. 

For this recipe, we’re using the glaze from a canned peach pie filling to coat the fruits, giving them that extra pop of flavor. 

Aside from the sweetness, the glaze also keeps the fruits moist and juicy.

It also helps prevent the fruits from browning. It’s a simple technique that works wonders!

Can This Fruit Salad Be Made in Advance?

Yes, definitely. Fruit salad keeps well in the fridge, so you can make it as early as 5 days in advance – without the bananas! 

Plus, fruit salad tastes best when chilled, anyway, so you’ll really need to prepare it about 7 hours in advance.

If you want bananas in your salad, don’t add them just yet. Peel, slice, and toss them in the salad right before you serve it.

Bananas tend to brown and turn mushy once exposed to air. 

You also won’t want to add the maraschino cherries (if using) until right before serving.

If you’re okay with the glaze turning red, though, by all means, add the cherries right away.

Tips for the Best Salad 

• Drain Canned Fruits Well: Drain the canned pineapple and mandarin oranges thoroughly to avoid a watery salad.

• Use a Colander: Pour canned contents into a colander an hour before making the salad and shake well before mixing.

• Slice Peaches: Optional but easier to eat; slice peaches into bite-sized pieces.

• Handle Gently: Ripe fruits are soft and can crush easily; toss gently and add mandarin oranges last.

• Add Variety: Use any fruits you like—grapes, blueberries, mangoes, melon, watermelon, cherries, and more.

• Slice Bananas Last: Bananas brown quickly, so add them just before serving.

• Substitute Pie Fillings: Replace peach pie filling with other canned fruit fillings like apple, apricot, cherry, or strawberry.

• Pair with Cinnamon: If using apple pie filling, add fruits that pair well with cinnamon, like apples and berries.

• Add Nutmeg: For extra flavor, add a pinch of nutmeg to the salad.

• Include Nuts: Toss in crushed nuts such as pecans, cashews, pistachios, walnuts, or almonds for crunch.

• Store Properly: Cover the salad bowl with plastic wrap and refrigerate for up to 5 days.

• Do Not Freeze: Freezing will make the fruits release liquid when thawed, leading to a watery salad.

• Versatile Serving: Serve on its own, as a side dish, or on top of cakes and desserts.

• Dessert Option: Serve with whipped cream or a scoop of vanilla ice cream for a delicious dessert.

Will Frozen Fruit Work in Fruit Salad?

Absolutely. That’s the beauty of fruit salad – it looks and tastes good whether you use fresh, frozen, or canned ingredients.

Just be sure that you that the fruit in a strainer beforehand, otherwise, your salad will be watery, and the glaze from the peach pie filling will lose its sweetness.