Fruit Salad with Pudding
Elevate your dessert game with this refreshing and creamy Fruit Salad with Pudding, a delightful fusion of vibrant fresh fruits and velvety vanilla pudding. This recipe brings together juicy strawberries, sweet blueberries, tropical pineapple chunks, and a medley of other fruits for a burst of flavor in every bite. The vanilla pudding provides a luscious, custard-like coating that pairs perfectly with the natural sweetness of the fruit, while optional additions like a drizzle of honey and a touch of lemon juice enhance the flavor profile. Simple to prepare in just 20 minutes, this no-cook dish is perfect for a quick dessert, potluck, or summer picnic. Garnished with whipped cream and fresh mint, this colorful fruit salad is as visually stunning as it is delicious. Make it ahead and serve chilled for a refreshing treat your guests will rave about!
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Recipe Information
Ingredients
- 3.4 oz Vanilla instant pudding mix
- 2 cups Cold milk
- 1 cup Strawberries
- 1 cup Blueberries
- 1.5 cups Pineapple chunks (canned or fresh)
- 1 cup Green grapes
- 1 large Banana
- 1 cup Mandarin orange segments (canned or fresh)
- 1 tablespoon Honey (optional)
- 1 teaspoon Lemon juice (optional)
- 0.5 cup Whipped cream (optional, for garnish)
- 3 leaves Mint leaves (optional, for garnish)
Instructions
In a mixing bowl, whisk together the vanilla instant pudding mix and cold milk. Whisk until the pudding is smooth and starts to thicken, about 2-3 minutes. Let it sit for 5 minutes to fully set.
While the pudding sets, wash and prepare the fruit. Hull and slice strawberries, rinse and dry blueberries, cut pineapple chunks into bite-sized pieces (if using fresh), halve the grapes, and peel and slice the banana.
If using canned fruit (pineapple or mandarin oranges), ensure they are well-drained to avoid adding extra liquid to the salad.
In a large mixing bowl, combine the strawberries, blueberries, pineapple chunks, grapes, banana slices, and mandarin orange segments.
Optional: In a small bowl, mix honey and lemon juice. Drizzle this mixture over the fruits to enhance their flavor and prevent the banana slices from browning.
Gently fold the prepared vanilla pudding into the fruit mixture, ensuring the fruits are evenly coated but not crushed.
Transfer the fruit salad with pudding to a serving dish or individual bowls.
Optional: Add a dollop of whipped cream on top of each serving and garnish with a sprig of fresh mint leaves.
Serve immediately for the freshest taste, or cover and refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 28.7 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 129 mg | 10% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 407 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
