One 20-oz can of pineapple chunks, thoroughly drained
1 can of drained mandarin oranges
1 10-oz bag of frozen raspberries or strawberries, gently thawed and diced
1/2 cup chopped pecans
2 sliced bananas
1/2 cup maraschino cherries
Juice from one lemon
Instructions
In a big bowl, combine the sugar and cream cheese and beat until well combined.
Gently fold in the whipped cream.
Mix in the mandarin oranges, diced strawberries, and crushed pineapple (after draining) with the creamy mixture. Make sure the fruits are mixed in evenly by stirring.
Spread out the chopped pecans and halved maraschino cherries evenly across the mixture.
To keep the banana slices from browning, mix them with the lemon juice in a small bowl. Next, add the bananas to the salad ingredients and stir gently.
In a 9×13-inch pan, distribute the fruit salad uniformly. Cover and refrigerate for a minimum of four hours, or until solid.
Take it out of the freezer and let it rest for 10–15 minutes before serving. Enjoy after cutting into squares.
Tips and Variations
Substitute lower-fat or Neufchâtel cheese for the cream cheese, and use light whipped topping instead of heavy cream, for a lighter version. Toasted pecans will bring out even more of their natural nuttiness. Additionally, this recipe is very versatile; you can easily change out the fruits for whatever is in season or what you prefer. Delightful variants can be created by using peaches, mangoes, or even a combination of berries. A dash of rum or orange liqueur might weave in an elegant note if you’re seeking to enhance the flavor profile.
For the salad’s creamy texture, be sure to pat dry any fruits that are tinned or frozen. To top it all off, place each slice on a dish lined with lettuce for a visually appealing and crisp appearance.
