Drain the canned peaches, pineapple, and mandarin oranges thoroughly—I press them gently against the colander to remove excess liquid, which prevents the salad from becoming watery. Cut the peaches into 1-inch pieces if they aren't already, then transfer all three drained fruits to a large mixing bowl. The pineapple tidbits can go in as-is, and the mandarin orange segments should break apart naturally as you mix.

Slice the bananas into ½-inch rounds and add them to the bowl with the canned fruits. Drizzle the fresh lemon juice over the bananas immediately—this prevents browning and adds a bright note that balances the sweetness of the other fruits. Sprinkle the ground ginger evenly over the top; I find that this subtle spice deepens the fruit flavors without making the salad taste spicy.

Gently fold the strawberry pie filling into the fruit mixture using a spatula or large spoon, being careful not to crush the delicate banana slices or break up the mandarin segments. Stir just until everything is evenly distributed and the filling is well incorporated throughout. The salad is now ready to serve, or you can refrigerate it for up to 2 hours if preparing ahead.