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Vanilla Pudding Fruit Salad Recipe

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Vanilla Pudding Fruit Salad is a colorful, refreshing mix of juicy fruit coated in a lightly creamy vanilla-pineapple dressing. Served chilled, it makes an easy no-bake dessert or sweet side dish for potlucks, holidays, and summer gatherings.

Ingredients

  • 1 package instant vanilla pudding mix
  • 1 can pineapple chunks in juice, juice reserved
  • 1 can mandarin oranges, drained
  • Fresh strawberries, sliced
  • Fresh blueberries
  • Seedless green grapes
  • Seedless red grapes
  • Bananas, sliced
  • Fresh lemon juice

Instructions

  1. Drain the pineapple chunks and reserve the juice. Drain the mandarin oranges thoroughly.
  2. Wash and thoroughly dry the strawberries, blueberries, and grapes. Slice the strawberries and halve any particularly large grapes.
  3. Pour the reserved pineapple juice into a large mixing bowl. Whisk in the dry instant vanilla pudding mix until smooth and beginning to thicken.
  4. Add the pineapple chunks, mandarin oranges, strawberries, blueberries, and grapes.
  5. Gently fold the fruit together until evenly coated with the vanilla pudding mixture.
  6. Cover and refrigerate for approximately 30 minutes to chill and allow the coating to thicken slightly.
  7. Shortly before serving, slice the bananas and lightly toss them with fresh lemon juice to help slow browning.
  8. Gently fold the bananas into the chilled fruit salad.
  9. Give the salad one final gentle stir and serve cold.

Notes

  • Use the instant pudding mix dry rather than preparing it with milk according to the package directions.
  • Drain canned fruit thoroughly and dry freshly washed fruit to prevent the salad from becoming watery.
  • Add bananas shortly before serving for the best color and texture.
  • For a creamier dessert variation, fold whipped topping into the pudding mixture.
  • Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
  • Freezing is not recommended because the fruit and pudding coating can become watery after thawing.

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