Fruit Salad with Vanilla Pudding

Fruit Salad with Vanilla Pudding

 Alison Miksch / Getty Images

Prep: 10 mins
Cook: 0 mins
Refrigerate: 60 mins
Total: 70 mins
Servings: 10 servings
Nutrition Facts (per serving)
169 Calories
4g Fat
34g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 10
Amount per serving
Calories 169
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 162mg 7%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 8%
Total Sugars 29g
Protein 3g
Vitamin C 38mg 191%
Calcium 55mg 4%
Iron 1mg 3%
Potassium 294mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fruit salad recipe is topped with a creamy vanilla pudding mixture, and it makes a refreshing dessert or even a side dish for a brunch. I like to serve this fruit salad for parties, holidays and potlucks. But sometimes I make this fruit salad just for us - the kids will eat it as a snack or even breakfast!

The fruit listed in the ingredient list are just suggestions -- you can use any kind of soft fruit you like, such as raspberries, blackberries, diced peaches, nectarines, plums, or apricots, and if you have access to fresh pineapple, do use that as well.  I often make this with sweet canned mandarin oranges, but you could use fresh oranges, clementines, or tangerines instead.  Some thinly sliced apples are also nice.


  • 1 (20-ounce) can pineapple chunks in juice

  • 1 cup regular or low-fat sour cream

  • 1 (3- to 4-ounce) box vanilla instant pudding mix

  • 2 1/2 cups sliced red seedless grapes

  • 2 cups sliced fresh strawberries

  • 1 cup fresh blueberries

  • 1 (10-ounce) can mandarin oranges, drained

Steps to Make It

  1. Drain the pineapple chunks, reserving the juice in a 1-cup measuring cup. You will need 3/4 cup of the pineapple juice; discard (or drink!) any extra. If you don't have enough pineapple juice, add enough water to the juice to make 3/4 cup.

  2. Mix the pineapple juice, sour cream and instant vanilla pudding in a small bowl. Cover and refrigerate for 1 hour.

  3. Meanwhile, also refrigerate the pineapple chunks.

  4. Toss the grapes, strawberries, blueberries, mandarin oranges and pineapple chunks together. Place the fruit salad in a tall glass, crystal serving bowl or glass serving dishes.

  5. Spoon the chilled pudding mixture over the fruit salad -- if you like your topping a bit fluffier, you can beat it with an electric hand mixer for a minute before spooning it over the fruit.