Emma Dean's Killer Pink Fruit Salad

10 servings Prep: 15 m Cook: PT0M Total: 15 m Beginner
5.0/5 (2)
Emma Dean's Killer Pink Fruit Salad
Jon Miller for Dean Miller - This has to be a family classic with bananas, pineapple, mandarin oranges, pecans, and sweetened condensed milk that turns beautifully pink with maraschino cherry juice. Great for holidays and family get-togethers. I remember eating this as a child and thought it was so good, I couldn’t wait to finish dinner to get some of this dessert.

Ingredients

10 servings
  • 5 medium bananas
  • 2 (15 oz) cans fruit cocktail
  • 1 medium apple
  • 1 (15 oz) can pear halves
  • 1/2 cup pecans
  • 1 (11 oz) can mandarin orange
  • 1 (15 oz) can peaches
  • 2 (8 oz) cans crushed pineapple
  • 1 (10 oz) jar maraschino cherries
  • 2 (14 oz) cans sweetened condensed milk

Step-by-Step Instructions

  1. Slice bananas into bite size slices. Peel apple and cut into bite size pieces.
  2. Drain fruit cocktail, oranges, and pineapple. Drain pears and peaches and slice.
  3. Combine all fruits into a bowl and mix with the 2 cans of the sweetened condensed milk.
  4. Halve as many cherries as you want and add to the bowl.
  5. Then add some of the maraschino juice to make it pink or use a pack of Kool Aid to change the color. Refrigerate immediately and stir before serving.

Tips and Techniques

This salad tastes even better after sitting in the refrigerator for a few hours or overnight, as the condensed milk soaks into the fruit. Make it the day before your gathering for the best flavor and texture.

Ingredient Substitutions

  • fruit cocktail: fresh fruit medley of your choice
  • sweetened condensed milk: Greek yogurt mixed with honey
  • maraschino cherry juice for color: packet of strawberry Kool-Aid

Equipment Needed

  • Large mixing bowl
  • Knife and cutting board