Can I make this fruit salad ahead of time?

Yes, you can absolutely make fruit salad ahead of time. The trick is all about timing and adding a little splash of citrus juice, like lemon or lime, to keep your fruit from turning brown. 1 to 2 days ahead: Chop sturdy fruits like pineapple, mango, apples, and kiwi, then store them in separate airtight containers in the fridge. Hold off on the softer fruit until right before you’re ready to serve. A few hours ahead: Toss all those fruits together with your dressing. At serving time: Add any extra-delicate fruit, like raspberries or bananas, right before everyone digs in. This keeps them from getting mushy and keeps your salad looking fresh and pretty.

Do I make the pudding first?

No. Use the dry instant pudding mix straight from the box. You are only using 3 tablespoons. Do not prepare it according to the package directions.

Why use pudding mix in this fruit salad?

A few tablespoons of dry instant pudding mix help turn the reserved pineapple juice into a light, slightly sweet dressing that coats the fruit instead of sinking straight to the bottom of the bowl. It also gives the salad a subtle vanilla flavor without making it heavy or creamy.

Is lemon juice necessary?

No, but it is helpful if you are using apples or making the salad ahead. A little lemon juice helps slow browning and adds a fresh flavor.

What fruits should I avoid in fruit salad?

I would avoid fruits that get mushy quickly or release too much liquid. Bananas are best added right before serving. Watermelon can make the salad watery. Fresh orange or grapefruit segments can be chewy because of the membranes, but canned mandarin oranges work well.

Can I use sugar-free pudding mix?

Yes, sugar-free instant vanilla pudding mix will work.

Easy Fruit Salad Recipe

Description

This easy fruit salad recipe is made with fresh fruit, pineapple, mandarin oranges, and a light pineapple dressing. It is colorful, refreshing, and perfect for potlucks, BBQs, brunches, and summer parties.

Ingredients

Units Scale

16 oz fresh strawberries, chopped
10 oz mango, chopped
2 green apples, chopped
3 kiwis, peeled and chopped
1 cup blueberries
1 20 oz can pineapple chunks, drained, juice reserved
1 11 oz can mandarin oranges, drained
1 tablespoon fresh lemon juice, optional
3 tablespoons instant vanilla pudding mix
About 1/3 cup of the reserved pineapple juice, plus more if needed

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Instructions

Wash and chop the strawberries, mango, green apples, and kiwi. Drain the pineapple chunks, reserving the juice. Drain the mandarin oranges well.
Set aside a small amount of the prettiest fruit, such as kiwi slices, strawberries, and blueberries, to garnish the top of the salad.
Add the chopped fruit, pineapple chunks, mandarin oranges, and blueberries to a large serving bowl.
If using apples, squeeze the fresh lemon juice over the fruit and toss gently. This helps slow browning and adds a little brightness to the salad.
In a small bowl or glass measuring cup, whisk together the instant vanilla pudding mix and about 1/3 cup reserved pineapple juice. The dressing should be smooth and pourable, about the consistency of slightly thick pineapple juice. Add a little more pineapple juice if the dressing is too thick.
Pour the dressing over the fruit and gently toss until the fruit is lightly coated.
Garnish the top with the reserved fruit.
Cover and chill for at least 30 minutes before serving.

Notes

*Nutrition info is an estimate; changing up the recipe will change the numbers.

*See all the tips, tricks, storage info, and frequently asked questions above in the post.

Nutrition

Serving Size: 1 cup
Calories: 115
Fat: 0
Carbohydrates: 29
Fiber: 4
Protein: 1