I love this dish because you don’t actually have to cook (woohoo!). The toughest part of this recipe is using a can opener to open the cans of fruit, and even that can be avoided if you buy the cans with the handy pull-open lids.
Kids love this, adults love this, and it lasts for several days in the fridge…a big batch of this fruit salad is perfect for meal planners looking for easy side dishes (it will work for several meals). Even better, it actually tastes better the next day (or so I believe, from my experiences!).
Before I get to it, a word of advice from Grammie: Don’t make any substitutions, and don’t leave anything out. And she’s right. When I made this tonight, I thought about making a healthier version, with all fresh (instead of canned) fruit, but then I realized that was just WHACK. This is perfect the way it is and the best part is the all the fruit juicy goodness, so trust Grammie (and me) on this one…go with the canned fruit.
- 1 28 oz. can of peaches
- 1 28 oz. can of pears
- 1 15 oz. can of pineapple chunks
- 16 oz. of frozen strawberries, thawed, with the juice
- 4-6 bananas, sliced
- Drain the peaches, pears, and pineapple chunks. Cut into small pieces (even the pineapples). Mix together in a large bowl. Add the thawed, UNDRAINED strawberries. Some of those strawberries will be large, so cut into smaller pieces if necessary. Add the sliced bananas and stir. Let this set in the fridge for an afternoon or overnight so the flavors will mix. Serve in a bowl (even though you've drained the juices, it's still pretty juicy and can be hard to serve on a plate).