Tropical Fruit Salad, A Mama’s Invention

This salad is made with tropical fruit and a citrus sauce that adds a light lift to any meal or stands alone as a cool dessert.



2-15 ounce cans tropical fruit, drained

1-14.5 ounce can peach slices, drained

1-15.25 ounce can pineapple tidbits, drained and juice saved for sauce

1-11 ounce can mandarin oranges, drained

2 apples, cored and cut into bite-size pieces

2 bananas, sliced

1 cup pecans, rough chopped


1/2 cup orange juice, frozen concentrate

1/3 cup pineapple juice, from canned pineapple tidbits

1 teaspoon lemon juice

1/4 cup water

1/4 cup sugar

2 tablespoons cornstarch


For sauce, add all ingredients into a microwave-safe bowl and cook on high, stirring every minute or two until sauce is thickened. Set aside to cool. Add all of salad ingredients into a large bowl and toss with cooled sauce. Cover and place in the refrigerator to chill. Serve and keep refrigerated.


I peel one of the apples so the salad is not quite as crisp (the unpeeled apple adds color) and I cut the peach slices in half. Place hot sauce in another bowl and put it in the freezer to cool faster.

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