The canned fruit range is the shortcut a busy kitchen leans on. Fruit cocktail and sliced pineapple, ready to spoon, layer and bake, no peeling, no waste, no waiting for the season.
Canned fruit earns its place by being ready. The fruit is picked and packed at its best, so a dessert, a fruit salad or a bake comes together in minutes whenever you need it, off‑season included.
From a quick trifle for guests to a pineapple upside‑down cake or a topping for the kids yoghurt, these are the cans that turn an empty afternoon into something on the table.
ReadyPicked, prepared and packed, so there is no peeling or prep.
RangeFruit cocktail and sliced pineapple in household and catering sizes.
UsesFruit salads, trifles, cakes, yoghurt toppings and bakes.
Fruit CocktailPineappleTrifleBakeToppingDessertReadyPantryFruit CocktailPineappleTrifleBakeToppingDessertReadyPantry
Six ways the can earns its shelf
Canned fruit, used on purpose.
01
Throw a fruit salad
A drained can of fruit cocktail with a little fresh fruit and mint. Dessert in two minutes.
02
Layer a trifle
Fruit cocktail through a layered trifle with cream and sponge for an easy crowd dessert.
03
Bake an upside‑down cake
Pineapple rings set in the base of a sponge for the classic, foolproof bake.
04
Top the yoghurt
A spoon of fruit cocktail over plain yoghurt for a fast breakfast or kids snack.
05
Grill the pineapple
Pineapple rings on a hot grill for a caramelised side or a sweet, smoky dessert.
06
Build a pavlova
Fruit cocktail piled over cream and meringue for a showy dessert with no real effort.
Signature recipe
A five‑minute fruit trifle.
10 min + chillServes 6No bake
The dessert that turns a can of fruit cocktail and a tub of cream into the thing guests remember, with no oven and no fuss.
