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Classic Fruit Salad


Rate this recipe 2.7/5 (3 Votes)


  • 2 cans sliced peaches, drained, juice reserved
  • 2 cans crushed pineapple, drained, juice reserved
  • 5 apples, cored and chopped
  • 1 bunch bananas, peeled and sliced
  • 1 bag of bunches of grapes, each grape cut in half
  • 2 jars maraschino cherries, drained, juice reserved
  • 2 cans mandarin oranges, drained, juice reserved
  • 1 cup powdered sugar
  • 7-up


Level of difficulty Easy
Cost Average budget


Step 1

Open cans of fruit, drain, and reserve all juices in a pitcher. It makes a wonderful chilled juice drink. Pour drained fruit into large bowl.

Step 2

Prepare the fresh fruit, adding it to the large bowl.

Step 3

Add enough 7-up to cover but not make fruit float. Add powdered sugar. Mix well. Keep refrigerated until ready to serve and refrigerate any leftovers.


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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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