Pudding-Dressed Fruit Salad
This quick and crowd-friendly fruit salad features fluffy vanilla instant pudding mixed with fresh fruits like pineapple, mandarins, berries, and grapes, perfect for summer potlucks and barbecues.
Ingredients
Canned Fruits
- 1 20-ounce can pineapple chunks Drain and reserve 1 cup of the juice.
- 1 11-ounce can mandarin oranges Drain thoroughly.
Fresh Fruits
- 2 large bananas Slice just before adding to avoid browning.
- 2 cups strawberries Hulled and sliced.
- 1.5 cups fresh blueberries
- 1.5 cups seedless purple grapes
Pudding Mixture
- 1 3.4-ounce box instant vanilla pudding mix
Optional Ingredients
- 1 cup pecans Chopped and optionally toasted.
- 1 lime zested For brightness.
Instructions
Preparation
- Drain the pineapple, reserving exactly 1 cup of the juice, and lay pineapple chunks on paper towels to remove excess syrup.
- Drain the mandarin oranges thoroughly.
- In a medium bowl, mix the reserved pineapple juice with the instant vanilla pudding mix, whisking briskly for 2-3 minutes until thickened.
- Prepare the fresh fruits: hull and slice strawberries, slice bananas just before adding, rinse blueberries and grapes, and pat them dry.
Combining
- In a large mixing bowl, gently combine pineapple chunks, mandarin oranges, bananas, strawberries, blueberries, and grapes.
- If using, add the chopped pecans and lime zest.
- Fold the prepared pudding mixture into the fruit, ensuring everything is coated without mashing the berries.
Chilling
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to let flavors meld.
Serving
- Serve chilled and stir gently before plating if the pudding has settled.
Notes
Store in an airtight container for up to 48 hours. Avoid freezing as the pudding and fruit will separate. Best eaten within 24-48 hours due to bananas and berries releasing juices.