Sunshine Salad
A refreshing fruit medley combining the sweetness of tropical fruits with creamy vanilla pudding, perfect for warm weather gatherings or as a light dessert.
Ingredients
Fruits
- 1 whole fresh pineapple, cored and cut into chunks Choose a ripe pineapple for the best flavor.
- 1 can 15 oz of Mandarin oranges in light syrup Keep the Mandarins in their syrup; do not drain.
- 2 whole bananas, peeled and sliced Toss in a little lemon juice to prevent browning.
Dressing
- 1 box 4 serving size Jell-O sugar-free vanilla instant pudding Do not mix with milk.
Instructions
Preparation
- Chop the pineapple and bananas into chunks.
- In a large bowl, combine all the fruit.
- Evenly sprinkle the dry vanilla pudding mix over the fruit.
- Stir the mixture thoroughly.
- Cover and refrigerate for at least one hour before serving.
Notes
This salad is best served chilled. Garnish with fresh mint leaves or a sprinkle of shredded coconut before serving. Store leftovers in an airtight container for up to two days, but add bananas just before serving to prevent browning.