Overhead shot of a crystal bowl filled with vibrant fruit salad coated in vanilla pudding, featuring pineapple, mandarin oranges, cherries, banana slices, blueberries, and strawberries, garnished with mint leaves, on a white marble counter with natural lighting, vintage silver spoons, and a linen napkin.

Fruit Salad with Vanilla Pudding: The Ultimate No-Bake Crowd-Pleaser

Key Info:

Prep Time: 10-15 minutes

Cook Time: 0 minutes

Total Time: 15-20 minutes

Servings: 6-8

Difficulty: Beginner

Diet: Vegetarian (Vegan Option Available)

Equipment Needed:
  • Large mixing bowl
  • Whisk
  • Measuring cups
  • Colander
Ingredients:
  • 2 (20-oz) cans pineapple chunks, drained
  • 1 cup reserved pineapple juice
  • 1 (11-oz) can mandarin oranges, drained
  • 1 (10-oz) jar maraschino cherries, chopped
  • 2 medium bananas, sliced
  • 1½ cups blueberries
  • 1 cup strawberries, sliced
  • 1 (3.4-oz) box instant vanilla pudding mix
  • Optional: 1 cup chopped pecans

Overhead shot of a white marble countertop with an arrangement of fresh fruits including pineapple chunks, mandarin oranges, maraschino cherries, and blueberries surrounding a glass mixing bowl, with measuring cups and a whisk nearby, illuminated by natural sunlight.

Pro Tip: Fruit Selection Matters
  • Choose ripe, firm fruits
  • Mix textures and colors for visual appeal
  • Avoid overripe fruits that turn mushy quickly
Method:
  1. Drain all canned fruits completely, reserving 1 cup pineapple juice.
  2. Combine all prepared fruits in a large mixing bowl.
  3. Critical Step: Whisk pudding mix into reserved pineapple juice until smooth.
    • Let mixture stand 1-2 minutes to slightly thicken
    • Mixture should be lump-free and glossy
  4. Gently fold pudding mixture over fruits.
    • Use light folding motion to prevent fruit breakage
    • Ensure even coating
  5. Add optional nuts or marshmallows if desired.
  6. Refrigerate for at least 1 hour before serving.

Close-up of an elegant crystal serving bowl filled with glossy fruit salad featuring pineapple, mandarins, blueberries, and cherries, all coated in vanilla pudding and garnished with mint, set on a rustic wooden table with soft lighting.

Crucial Tips:
  • Add bananas just before serving to prevent browning
  • Do not overmix – preserves fruit integrity
  • Best consumed within 24 hours
Storage:
  • Refrigerate covered
  • Consume within 2 days
  • Stir before serving
Dietary Variations:
  • Vegan: Use plant-based pudding mix
  • Low-sugar: Select sugar-free pudding
  • Gluten-free: Check pudding mix ingredients
Common Mistakes to Avoid:
  • Overmixing breaks delicate fruits
  • Adding bananas too early causes browning
  • Using too much pudding creates grainy texture
Flavor Twists:
  • Swap vanilla pudding with chocolate
  • Add Greek yogurt for tanginess
  • Include tropical fruits like mango or kiwi
Nutrition Snapshot:
  • High in Vitamin C
  • Good fiber content
  • Antioxidant-rich
  • Moderate sugar levels
Perfect For:
  • Summer gatherings
  • Potlucks
  • Kid-friendly desserts
  • Quick party treats
Final Thoughts:

This fruit salad is more than a dessert – it’s a canvas for creativity. Experiment, have fun, and make it your own!

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