Mixed Fruit Salad Recipe
This page, which draws from vintage community cookbooks dating back to at least the 1970s, offers a nostalgic peek into simple, homey recipes that emphasize canned fruits, marshmallows, and creamy dressings—hallmarks of mid-20th-century American potluck fare.
Recipes on this page
Use the links below to jump directly to each recipe.
Mixed Fruit Salad
Ingredients
- 1 large can pineapple, drained
- 1/2 lb grapes, seeded
- 2 oranges
- 2 bananas
- 15 large marshmallows, quartered
- Nut meats (optional)
Dressing:
- 1/4 teaspoon dry mustard
- 5 tablespoons sugar
- Juice of 1 lemon
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1/2 pint heavy cream, whipped stiff
Instructions
- Cut and thoroughly drain pineapple, grapes, and oranges.
- Cook mustard, sugar, lemon juice, eggs, and salt until thickened. Cool.
- Fold in whipped cream.
- Layer fruit, marshmallows, and dressing.
- Cover and refrigerate at least 4 hours. Add bananas just before serving.
Tutti Frutti Lemon Salad
Ingredients
- 1 (8 3/4 oz) can pineapple tidbits, undrained
- 1 (11 oz) can mandarin oranges, undrained
- 1 (17 oz) can fruit cocktail, undrained
- 1/2 cup flaked coconut (optional)
- 2 tablespoons lemon juice
- 1 package instant lemon pudding mix
- 2 bananas
- 1/2 pint whipping cream or whipped topping
Instructions
- Combine all undrained fruits in a large bowl.
- Sprinkle pudding mix over fruit and toss lightly.
- Chill thoroughly.
- Before serving, fold in sliced bananas.
- Serve topped with whipped cream. Serves 10.
Fruit Salad
Dressing (double boiler):
- 2 eggs, beaten
- 4 tablespoons vinegar
- 4 tablespoons sugar
- 1 tablespoon butter
- 1 cup whipped cream
Fruit:
- 2 cups maraschino cherries
- 2 cups pineapple chunks
- 2 cups miniature marshmallows
- 2 cups orange sections
Instructions
- Cook dressing ingredients until thick. Cool slightly and stir in butter.
- When cool, fold in whipped cream.
- Mix dressing with fruit.
- Refrigerate 24 hours before serving.
Fruit Salad – 2
Ingredients
- 1 package vanilla pudding
- 1 package orange or lemon pudding
- 1 can mandarin oranges
- 1 can pineapple chunks
- 1 banana, sliced
Instructions
- Cook puddings together using 3 cups liquid (fruit juice plus water).
- Cool slightly, then add fruit.
- Refrigerate. Serves 8–10.
FAQ
Can these fruit salads be made ahead?
Yes. Most are best when chilled several hours or overnight.
When should bananas be added?
Add bananas just before serving to prevent browning.
How long do these salads keep?
Covered and refrigerated, they’re best within 2–3 days.
Can fresh fruit replace canned fruit?
Yes, but you may need extra juice or cream for moisture.