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Vanilla Pudding Fruit Salad

Section: Perfect Side Dishes to Complete Any Meal

This luscious fruit salad combines juicy pineapple, mandarin oranges, bananas, strawberries, blueberries, and grapes with smooth, sweet vanilla pudding. Quick to prepare and bursting with vibrant flavors, it’s perfect for potlucks, brunch, or a refreshing treat anytime. The pudding binds the fruits beautifully, creating a rich, creamy texture. Optional add-ins like pecans or lime zest let you tailor it to your tastes. Ready in 15 minutes and a guaranteed crowd-pleaser, this dish shines as a side, dessert, or indulgent breakfast.

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A woman wearing a chef's hat and apron.
Recipe Author Maria
Updated as of Wed, 04 Jun 2025 00:04:06 GMT
A bowl of fruit salad with bananas, blueberries, and raspberries. Bookmark
A bowl of fruit salad with bananas, blueberries, and raspberries. | foodbymary.com

This vanilla pudding fruit salad is joy in a bowl! Every bite is loaded with bright, juicy flavors from pineapple, strawberries, blueberries, and more.

And the silky vanilla pudding ties it all together.

Serve it as a side dish, dessert, or even a decadent breakfast! Trust me, everyone will devour it.

Ingredients

  • Instant Vanilla Pudding Mix: The creamy, sweet binding sauce. It thickens when mixed with pineapple juice and coats the fruit perfectly.
  • Canned Pineapple Chunks: They add tropical sweetness and a firm, juicy texture.
  • Canned Mandarin Oranges: For a bright burst of citrus flavor and a melt-in-your-mouth texture.
  • Fresh Fruit: Add bananas for a creamy texture and natural sweetness. Strawberries are sweetly tart and add a bright red color. Blueberries and grapes are juicy and firm, adding extra blue and purple hues.
  • Optional Add-Ins: Toss in a handful of chopped pecans for crunch and nuttiness. Lime zest is citrusy and will brighten the dish.

How to Make Vanilla Pudding Fruit Salad

1. Prepare the canned fruit:
Drain the pineapple, reserving 1 cup of the juice to combine with the pudding mix. Set the chunks aside, and drain the oranges thoroughly.
2. Make the pudding:
Whisk the instant pudding mix and reserved juice in a medium bowl. Continue for 2 to 3 minutes until the mixture thickens enough to coat the back of a spoon.
3. Prepare the fresh fruits:
Slice the bananas just before adding them to prevent browning. Hull and slice the strawberries and rinse the blueberries and grapes. Pat everything dry to prevent watering down the salad.
4. Combine:
Mix the pineapple chunks, oranges, and fresh fruit in a large bowl. If using add-ins, stir those in as well. Pour the pudding evenly over the fruit mixture. Use a spatula to gently mix and coat. Don’t mash the fruits.
5. Chill and serve:
Cover the bowl tightly with plastic wrap (or a lid). Refrigerate for at least 30 minutes to let the flavors meld. Serve and enjoy!
A bowl of fruit salad with bananas, kiwi, strawberries, blueberries, and raspberries. Bookmark
A bowl of fruit salad with bananas, kiwi, strawberries, blueberries, and raspberries. | foodbymary.com

Tips for the Best Vanilla Pudding Fruit Salad

Incorporating these tips will ensure your salad turns out perfectly every time.

Pick the right pudding mix

Always get instant pudding mix, not the cook-and-serve kind. You can use a sugar-free pudding mix if desired.

Ditch the excess liquid

Drain your canned fruits well. Just remember to reserve some pineapple juice to combine with the pudding mix.

Get fresh fruits nice and dry

This will help prevent the salad from becoming watery. Pat the grapes and berries thoroughly dry after rinsing them.

Don’t let the bananas brown

Slice them immediately before you plan to serve the salad. To make it ahead of time, toss the bananas in a bit of lemon juice to slow down the oxidation process.

Be gentle

If you’re too heavy-handed, you’ll crush the delicate fruits. Mix carefully.

Make it creamier

Simply add a dollop of whipped cream or yogurt for extra smoothness and creaminess.

Make it your own

Try kiwi, raspberries, blackberries, etc. You can also add chopped nuts, mini marshmallows, or flavor extracts.

A bowl of fruit salad with vanilla pudding. Bookmark
A bowl of fruit salad with vanilla pudding. | foodbymary.com

How to Store

This salad doesn’t freeze well, but it will keep in the refrigerator for several days.

To Store

Store the salad in an air-tight container in the fridge for up to 3 days. If you use canned fruits only, it’ll last up to 1 week.

Frequently Asked Questions

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well. Just be sure to extract about 1 cup of juice for mixing with the pudding.

→ How do I prevent bananas from browning?

Slice bananas right before serving or coat them lightly in lemon juice to slow oxidation.

→ What type of pudding mix should I use?

Use instant vanilla pudding mix for quick thickening. Avoid cook-and-serve versions.

→ Can I add other fruits or toppings?

Absolutely! Try adding kiwi, raspberries, pecans, marshmallows, or even a touch of lime zest for variety.

→ How long does this dish keep in the fridge?

Stored in an airtight container, it lasts up to 3 days with fresh fruit, or about 1 week if using only canned fruits.

→ Can I make this ahead of time?

Yes, prep everything ahead except bananas, which should be added just before serving to maintain freshness.

Vanilla Pudding Fruit Salad

Juicy fruits tossed in smooth vanilla pudding for a refreshing, creamy delight everyone will love.

Prep Time
15 minutes
Cooking Time
~
Overall Time
15 minutes
Recipe Author: Maria

Dish Category: Side Dishes

Recipe Difficulty: Beginner-Friendly

Cuisine: American

Serves: 6 Serving Size (1 large fruit bowl)

Dietary Options: Vegetarian, Gluten-Free

What You’ll Need to Cook

→ Base Ingredients

Ingredient 01 1 package instant vanilla pudding mix
Ingredient 02 1 cup reserved pineapple juice

→ Canned Fruits

Ingredient 03 1 can pineapple chunks, drained
Ingredient 04 1 can mandarin oranges, drained

→ Fresh Fruits

Ingredient 05 2 bananas, sliced
Ingredient 06 1 cup strawberries, hulled and sliced
Ingredient 07 1 cup blueberries
Ingredient 08 1 cup seedless grapes

→ Optional Add-Ins

Ingredient 09 1/4 cup chopped pecans
Ingredient 10 1 teaspoon lime zest

Steps to Prepare

Step 01

Drain pineapple chunks and reserve 1 cup of juice. Drain mandarin oranges thoroughly.

Step 02

Whisk vanilla pudding mix with reserved pineapple juice in a bowl until thickened, about 2 to 3 minutes.

Step 03

Slice bananas, hull and slice strawberries, rinse blueberries and grapes, and pat all fresh fruit dry.

Step 04

In a large bowl, mix all fruits. Add pecans and lime zest if using. Pour pudding over and gently fold to coat.

Step 05

Cover and refrigerate for at least 30 minutes to let flavors meld before serving.

Extra Cooking Tips

  1. Slice bananas right before serving or toss with lemon juice to avoid browning.
  2. Use instant pudding only, not cook-and-serve type.
  3. Ensure all fruits are thoroughly dried before mixing to prevent excess liquid.
  4. Add a dollop of whipped cream or yogurt for a creamier texture.
  5. Store leftovers in an airtight container for up to 3 days in the refrigerator.

Must-Have Tools

  • Large mixing bowl
  • Medium whisking bowl
  • Whisk
  • Spatula
  • Plastic wrap or container with lid

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.
  • Contains dairy (vanilla pudding mix)
  • Contains tree nuts (if pecans added)

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 210
  • Fats: 4 grams
  • Carbs: 45 grams
  • Proteins: 2 grams