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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.

  • Total Time: 20 minutes
  • Yield: 12 servings 1x




215 ounce cans tropical fruit, drained

114.5 ounce can peach slices, drained

115.25 ounce can pineapple tidbits, drained and juice saved for sauce

111 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.

  • Author: Louisiana Woman
  • Prep Time: 20 minutes
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