Fruit Potpourri
A simple and refreshing fruit salad combining canned, fresh, and frozen fruits for a quick dessert or side dish. The peach pie filling acts as a sweet, syrupy base that brings everything together.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 6
- Difficulty
- Easy
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 600 gpeach pie filling
- 350 gcanned pineapple chunks, drained
- 200 gcanned mandarin orange, drained
- 3 pcsbanana, sliced
- 300 gfrozen strawberry
Equipment
large bowl · spoon · colander · cutting board · knife · can opener
The method
Step by step
- 1
Using a colander, drain the liquid from the canned pineapple chunks and mandarin oranges.
About 2 min
Cook’s note: You can reserve the drained fruit juice for use in other recipes or drinks.
- 2
Peel the bananas and slice them into rounds about 1cm thick.
About 3 min
- 3
In a large serving bowl, combine the peach pie filling, drained pineapple, drained mandarin oranges, sliced bananas, and frozen strawberries.
About 3 min
Cook’s note: Adding the strawberries while still frozen helps keep the entire salad chilled.
- 4
Gently stir with a large spoon until all the fruits are evenly distributed in the pie filling.
About 2 min
Cook’s note: Be careful not to stir too vigorously to avoid mashing the bananas and oranges.
- 5
Cover the bowl and place it in the refrigerator to chill for at least 30 minutes before serving.
About 30 min
Cook’s note: Chilling allows the flavors to meld together for a more cohesive taste.
Keep it good
Store leftovers in an airtight container in the refrigerator.
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