Mom's Mistake Fruit Salad

Recipe Rating:
 4 Ratings
Cooking Method: No-Cook or Other


3 oranges, peeled with a knife (no white pith on them) & cut up
1 can(s) fruit coctail ,drained or canned peaches or pears will work, just whatever you have handy.
1 1/2 c red or green seedless grapes ( i use red for color)
1 1/2 c fresh (if possible) or canned (drained) pineapple chunks, cut up
2 apples cored & cut up (leave skin on)
4 large bananas, sliced up ( you can never get too much bananas in it)
2/3 c chopped pecans
1 c real mayonnaise or miracle whip salad dressing
1 1/2 Tbsp prepared mustard
2 - 3 dash(es) worcestershire sauce
1/2 tsp salt

The Cook

Peggi Anne Tebben Recipe
Cooked to Perfection
Allendale, MO (pop. 53)
Member Since Jan 2010
Peggi Anne's notes for this recipe:
My Mom had no mother growing up, to teach her to cook. So,being a new wife & mother herself, she ask someone how to make fruit salad & they told her, "Just like you do potato salad", meaning a bunch of cut up stuff & then a sauce on it. She took it literally, I guess, so, she cut up the fruit & put a potato salad sauce on it.
You have to try it before you judge it. You will be addicted to it, as I am!
Make it Your Way...

Personalize This


Cut up fruits into large bowl, in order given, so they don't brown on you.
In another smaller bowl, mix the dressing ingredients. Pour on fruits & toss to mix. May need more or less dressing. I never measure things. Put alot of dressing on it though. Refrigerate at least 3 hours before serving.
Right before serving, add the chopped pecans. You can either mix in or just garnish the top with them or both. If you put them in too early, they soften up & if you have any leftovers for the next day, they won't be crunchy.
Note: I usually serve this with the meal. That's when I eat it. You could also just serve it as a dessert though.


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user Peggi Anne Tebben cookiequeen - Mar 28, 2011
I tried this recipe and say it's Family Tested & Approved!
user Kim Biegacki pistachyoo - Jul 22, 2011
Kim Biegacki [pistachyoo] has shared this recipe with discussion group:
The Power of Orange
user Deanna Smith-Fagin Kappaangel - Oct 28, 2012
This is similiar to a salad my mom use to make called Lily or 24 hour salad. The sauce though was mustard and egg cooked together and folded into whip cream. The sauce and fruit needed to be refrigerated over night so the flavor would come through.
user Peggi Anne Tebben cookiequeen - Oct 31, 2012
This tastes better after a few hours in the fridge to cool thoroughly. :)

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