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Fruit Cocktail Salad Recipe

Fruit Cocktail Salad Recipe

This fruit cocktail salad is a super simple dessert, perfect for Easter! It's a hit at holiday parties in the Midwest and church potlucks. You can make it in under 10 minutes, and it's so handy – you can even make it the day before! Just wrap it up tightly with plastic wrap and chill it in the fridge. This salad tastes even better if you let it sit in its juices for a while. I like to let it chill in the fridge for about 3 to 4 hours before serving.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 4
Calories 115 kcal

Equipment

  • Large bowl
  • Knife
  • Cutting Board

Ingredients
  

  • 1 can 30 ounces Fruit cocktail, with the juice
  • 2 small Apples
  • 2 spears Fresh pineapple cut into chunks
  • 2 cups seedless Grapes
  • 2 small Fresh seedless mandarin oranges peeled and broken into pieces
  • 1 medium Banana

Instructions
 

  • Pour the whole can of fruit cocktail into a big bowl.
  • Cut the apples into small pieces and put them in the bowl with the fruit cocktail to stop them from going brown.
  • Cut the pineapple into small bits and add them to the bowl.
  • If the grapes are big, cut them in half and throw them in too.
  • Peel the oranges, break them into pieces, and mix them in with the rest. If you're not eating it right away, cover it and put it in the fridge.
  • Just before serving, peel the banana, chop it into pieces, and mix it in for that last burst of flavor.

Notes

  • Don't pour out the juice from the fruit cocktail. The juice stops the apples from going brown.
  • You can prepare the salad in advance, but wait to add the banana until just before serving.
  • Use a slotted spoon to serve the salad.