Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Delicious Easter Fruit Salad with Peach Pie Filling

★★★★

4 from 2 reviews

Bright, colorful, and bursting with flavor, this Best Easter Fruit Salad with Peach Pie Filling is a guaranteed crowd-pleaser for your holiday table. The secret is using canned peach pie filling as a sweet, glossy glaze that clings to every piece of fruit, eliminating the need for a separate sugary syrup.

  • Total Time: 15 minutes

Ingredients

Scale
  • 1 can (21 ounces) peach pie filling
  • 1 can (20 ounces) pineapple chunks, drained
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 package (16 ounces) strawberries, hulled, either frozen or fresh
  • 3 kiwis
  • 2 bananas

Instructions

  1. Prepare Your Fresh Fruit: Begin by washing all fresh produce. Hull the strawberries and slice them into halves or quarters, depending on their size. Peel the kiwis and cut them into bite-sized chunks. (Pro tip: For easy peeling, slice off the ends of the kiwi and slide a spoon between the skin and flesh). Peel the bananas, but do not slice them yet to prevent oxidation.
  2. Drain the Canned Fruits: Open the cans of pineapple chunks and mandarin oranges. Pour each into a colander or strainer to drain the excess liquid thoroughly. Gently shaking the strainer helps remove more syrup, which prevents the final salad from becoming watery.
  3. Combine Canned and Sturdy Fresh Fruits: In a large mixing bowl, add the drained pineapple chunks, drained mandarin oranges, sliced strawberries, and kiwi chunks. This initial mixing of fruits that hold their shape well allows for easier, more even distribution of the glaze in the next step.
  4. Add the Peach Pie Filling Glaze: Open the can of peach pie filling. Using a spatula or large spoon, scoop the entire contents—including the syrupy glaze and peach slices—into the bowl with the mixed fruit. The pie filling acts as a ready-made sauce, unlike a simple sugar syrup which can pool at the bottom.
  5. Gently Fold Everything Together: With a large rubber spatula or spoon, gently fold the fruit and peach pie filling together. The goal is to coat every piece evenly with the glossy glaze without crushing the softer fruits. I've found that a folding motion from the bottom of the bowl upward is most effective.
  6. Slice and Add the Bananas: Just before serving, slice the peeled bananas into thick rounds. Gently fold them into the salad. Adding the bananas last is a crucial pro tip; it keeps them from turning brown and mushy, ensuring they provide a perfect creamy texture and fresh flavor.
  7. Chill and Serve: For the best flavor, cover the bowl and refrigerate the fruit salad for at least 30 minutes before serving. This chilling time allows the flavors to meld beautifully. Give it one final gentle stir, then transfer to your favorite serving bowl for a stunning, colorful presentation.
  • Author: Dorothy Miler
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
Advertisement — Anchor ④ 320x50 (closable)