Fruit Salad

part of: Mixed Fruits

Canned fruit salad is a pantry staple that brings together several types of diced or sliced fruit — typically peaches, pears, pineapple, grapes, and cherries — packed in fruit juice rather than syrup. The fruit juice packing medium gives it a lighter, less cloying sweetness than the syrup-packed alternatives.

It’s a reliable standby in Australian kitchens, turning up in school lunch boxes, as a quick dessert with ice cream or custard, and as an ingredient in trifles, jellies, and fruit flans. The convenience factor is hard to beat — shelf-stable, pre-cut, and ready to eat straight from the tin.

While fresh fruit salad will always have the edge on texture and flavour, the canned version offers year-round consistency regardless of season, and the fruit juice medium preserves a reasonable amount of the fruit’s original character.

Produced
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Fresh fruits — most commonly peaches, pears, pineapple, and grapes — are washed, peeled where necessary, and diced or sliced to uniform size. The fruit pieces are packed into tins or cups, covered with fruit juice (typically pear or white grape juice), then sealed and heat-processed to sterilise the contents and create a shelf-stable product.

Nutrition (per 100g)

Energy 48kcal
Protein 0.7g
Carbs 9.8g
Fat 0.1g
Fibre 1.4g Sugar 9.8g
Mass Distribution

What it costs the planet (per kilo)

Carbon ≈1.35kg
Freshwater ≈300.18L
Land ≈1.51

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

In the kitchen

Used as

ready-to-eat fruit side

Goes well with
cream yogurt coconut custard ice cream
Classic dishes
  • Ambrosia Salad
  • Fruit Trifle
  • Pavlova Topping

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

FSANZ

How it was calculated

Recipe

Full credits, licences, and methods: the sources page →

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