Quick Summer Fruit Salad
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If you’re looking for a sweet and simple side that celebrates summer’s best produce, this quick summer fruit salad with a pudding twist is a go-to favorite. It’s quick to make, beautifully colorful, and a guaranteed crowd-pleaser for potlucks, barbecues, or casual weeknight dinners. The creamy pudding base gives the whole dish a light and velvety texture that pairs perfectly with juicy fruit.
When I first whipped this simple recipe up, I went with strawberries, bananas, and canned pineapple (juice included!)—it creates a light tropical base that really complements the berries. I skipped the blueberries this time because they weren’t on sale, but they’d be a perfect addition for even more color and flavor. You’ll love how easily everything comes together: just mix instant vanilla pudding mix with the pineapple and juice, then fold in your fruit. It chills in the fridge while the pudding sets, and just before serving, you add the bananas so they stay fresh.
Next time, I’m planning to play with flavors—lemon or white chocolate pudding both sound like delicious options! You can keep the pineapple for that sweet base or switch things up with mandarin oranges, raspberries, or peaches. This recipe is flexible, festive, and totally make-your-own, which is exactly why I keep coming back to it.
INGREDIENTS FOR Quick Summer Fruit Salad
- VANILLA INSTANT PUDDING
- CANNED PINEAPPLE TIDBITS WITH JUICE
- FRESH STRAWBERRIES
- FRESH BLUEBERRIES (OPTIONAL, I THINK MARSHMALLOWS WOULD BE A YUMMY SUBSTITUTION)
- BANANAS
Instructions for Quick Summer Fruit Salad Recipe
In a large mixing bowl, stir together instant vanilla pudding mix and a can of pineapple tidbits (with juice) until the pudding is completely dissolved and the mixture is smooth and creamy. This creates a naturally sweet, lightly tropical base that pairs perfectly with fresh fruit.
Gently fold in sliced strawberries and fresh blueberries for color and a juicy pop of flavor. Cover and refrigerate the salad for at least 1 hour—this allows the pudding to set and the flavors to meld.
Just before serving, fold in sliced bananas to keep them fresh and prevent browning. Serve chilled, and enjoy this creamy, fruit-filled treat as a side dish, dessert, or brunch addition.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
You can, but make sure to add a bit of juice or water to help dissolve the pudding mix. Canned pineapple with juice is ideal because it provides the liquid needed to activate the pudding.
What kind of pudding mix works best? Vanilla pudding mix is classic, but you can experiment with lemon, white chocolate, or even coconut cream for a fun twist. Just make sure it’s instant pudding, not cook-and-serve.
Can I make this salad ahead of time?
Yes! You can mix the pudding and fruit (except bananas) and refrigerate for up to 24 hours. Add bananas just before serving to keep them fresh and prevent browning.
What other fruits can I add?
Try peaches, apples, blackberries, pears, raspberries, nectarines, or grapes. Just avoid overly watery fruits like watermelon, which can thin the pudding base.
How do I keep bananas from browning?
Add them right before serving and toss with a little lemon or lime juice if you need to prep them early.
Can I serve this as a dessert?
Definitely! It’s sweet, creamy, and colorful—perfect for a light dessert. You can even top it with whipped cream or toasted coconut for extra flair.
FOR MORE RECIPES LIKE THIS, TRY:
Quick Summer Fruit Salad
Real Mom Kitchen
Equipment
Ingredients
- 5.1 oz pkg vanilla instant pudding mix
- 20 oz can pineapple tidbits with juice
- 1 lb fresh strawberries quartered
- 1 cup fresh blueberries optional, I think marshmallows would be a yummy substitution
- 3 bananas sliced
Instructions
- In a bowl combine the pudding mix and canned pineapple with the juice. Stir until well blended and all the pudding mixture has dissolved.
- Fold in the strawberries and blueberries if desired. Refrigerate for at least 1 hour.
- Just before serving, fold in the sliced bananas.
