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Instant Vanilla Pudding Fruit Salad is my go-to for potlucks and quick family sides This colorful salad makes any meal feel special but takes just minutes to put together with whatever fruit you have on hand
Ingredients
- Vanilla instant pudding mix: three tablespoons makes the dressing thick and gently sweet seek out a high quality brand for best vanilla flavor
- Pineapple: you need a twenty ounce can with the juice reserved the tangy sweetness balances the vanilla
- Peaches: either two to three large sliced or a cup from a can their floral notes mix beautifully with the other fruits
- Strawberries: two cups stemmed and sliced bring bright color and juicy flavor choose berries that are red all the way to the tip
- Bananas: two large sliced add creaminess and help tie together the sweet flavors
- Blueberries: one cup washed and drained add a tart pop of color seek plump and deeply blue berries
- Raspberries: one cup washed and drained bring a vivid pink tang choose berries that are firm not mushy
- Blackberries: one cup washed and drained dark berries contribute deep sweetness and a little bit of crunch from seeds
Step-by-Step Instructions
- Make the Vanilla Dressing:
- Whisk instant pudding mix into the reserved pineapple juice Slowly pour in the pudding powder as you whisk to avoid lumps Let it sit for a few minutes until the dressing thickens and turns creamy
- Prepare and Combine the Fruit:
- Slice peaches strawberries and bananas Rinse blueberries raspberries and blackberries thoroughly Pat all fruit dry with clean towels to prevent extra liquid later on Place all fruit into a large mixing bowl Trying to be gentle helps keep the berries whole
- Dress and Toss Carefully:
- Pour the thickened vanilla pineapple pudding evenly over the fruit Use a spatula to gently fold everything together aiming to coat each piece but not break the delicate berries
- Chill Before Serving:
- Cover the bowl with plastic wrap and refrigerate for at least half an hour This step lets the flavors come together and keeps the salad cool and refreshing
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Raspberries are always my favorite in this salad Their tart flavor pops against the sweet creamy dressing My kids love making it with me especially when we mix in whatever fruit looks best at the farmers market
Storage Tips
Keep leftovers tightly covered in the fridge Fruit salad with banana is best within a day but it can last up to thirty six hours You can toss in extra fresh fruit just before serving to freshen it up
Ingredient Substitutions
Any type of berry works and if peaches are out of season try mango Kiwi and grapes are great additions If you are out of pineapple juice orange juice adds a nice twist Instant Greek yogurt pudding powder is a fun substitute for the vanilla version if you want extra creaminess
Serving Suggestions
Serve in a large clear glass bowl to show off the colors This salad works as a sweet side for brunch little bowls at cookouts or even on top of angel food cake as a dessert
Cultural Context
Quick fruit salads using instant pudding were a Southern potluck staple in the nineteen seventies and eighties I learned this recipe from my mother who always kept a box of pudding mix in the pantry for last minute guests The tradition continues with my kids today
Common Queries
- → Can I use canned or frozen fruit?
Yes, both canned and frozen fruit work well. Just be sure to drain any excess liquid and thaw frozen fruit before mixing.
- → How do I prevent bananas from browning?
Add bananas just before serving or toss them lightly with citrus juice to slow down browning.
- → Can I make this dish in advance?
Prepare a few hours ahead and refrigerate. Add delicate fruits like bananas right before serving for best texture.
- → What other fruits can I add?
Try adding mango, kiwi, grapes, or apples for extra flavor and color. Mix and match as desired.
- → Is it better served as a side or dessert?
This dish is versatile—enjoy it alongside a meal or as a light, sweet finish to dinner.