Pretty in Pink Fruit Salad

An easy pretty in pink fruit salad recipe made with oranges, apples, bananas, pineapple, walnuts, and maraschino cherries. Serve this fruit salad for breakfast or as part of your weekend brunch menu.

This is an interesting fruit salad because the dressing is made from its own fruit juices and cooked until thickened. Few recipes have a cooked dressing using an egg.

One of the reasons I like this recipe is because of the colors and how nice it looks on the table with other foods. I call this my Petty in Pink fruit salad, as the dressing turns a lovely shade of pink from the maraschino cherries.

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I love the fruit combination going on here; as these are some of my favorites all rolled into one salad. You get a little bit of tartness from the oranges, apples, and pineapple and that is a nice contrast to the sweetness of the cherries and bananas.

This complements a savory brunch such as a breakfast casserole or an omelet, along with the traditional breakfast fare such as sausage and toast.

Serve it in its own small dish for each person next to their plate. Because this is sweeter than most fruit salads, I would recommend limiting the number of other sweet items served at the same time. You can almost consider this dessert.

Of course, this will be a hit with most children too, as the fruits used are common and liked by children. Plus, it is sweet!

You can leave out the nuts if you wish. They do add a bit of crunch and flavor but are not absolutely necessary.

Pretty In Pink Fruit Salad

Pretty in Pink Fruit Salad
Prep time
Cook time
Total time
An easy fruit salad recipe made with oranges, apples, bananas, pineapple, walnuts, and maraschino cherries.
Recipe type: Fruit
Cuisine: American
Serves: 6
  • 1 large (15 ounce) can of mandarin oranges, drained
  • 2 medium apples, diced
  • 3 bananas, sliced
  • 1 large can crushed pineapple, drained (save juice)
  • 1 large jar maraschino cherries, drained (save juice)
  • ¼ cup chopped nutmeats (optional)

  • Sauce:
  • 1 egg
  • 1 cup sugar
  • 2 Tablespoons flour
  • juice from the pineapple and cherries
  1. Drain the mandarin oranges and discard the juice. Chop apples small and slice bananas. Drain the pineapple and maraschino cherries and save the juice. Combine all five fruits, including the nutmeats and mix together into a large mixing bowl.
  2. In a medium saucepan, combine the egg, sugar, flour, and reserved pineapple and cherry fruit juices. Cook, stirring constantly until thickened. Cool for 5 minutes.
  3. Pour over the fruit mixture and chill for 2 hours before serving.

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