Creamy Tropical Fruit Salad – Easy, Fresh & No-Bake

This creamy tropical fruit salad brings sunshine to your table with juicy pineapple, sweet mandarin oranges, and bananas coated in a surprising ingredient: vanilla pudding mix!

It’s light, fruity, and effortlessly creamy—perfect for potlucks, brunches, or a healthy-ish dessert.

Why You’ll Love This Recipe

No added sugar needed – Naturally sweet from fruit and pudding.

Takes 5 minutes – Just chop, mix, and chill.

Great for any occasion – BBQs, lunchboxes, or a quick snack.

Kid-approved – Creamy, fruity, and fun to eat.

What You’ll Need (Ingredient Highlights)

Fresh pineapple – Juicy, tart-sweet flavor and bright texture.

Mandarin oranges in syrup – No draining needed, the syrup adds extra flavor.

Bananas – Creamy and mellow, balancing the tropical tang.

Sugar-free vanilla instant pudding – Adds instant creaminess with no extra dairy.

Pro Tips Before You Start

Use ripe bananas – For natural sweetness and smooth texture.

Don’t mix the pudding with milk – You want it dry to absorb the fruit juices.

Chill before serving – Letting it rest in the fridge enhances the flavor.

Optional add-ins – Try mini marshmallows, shredded coconut, or chopped nuts.

How to Make Creamy Tropical Fruit Salad – Step by Step

Step 1: Prep the Fruit
Cut fresh pineapple and banana into bite-sized pieces.

Save the juice from the orange can—you’ll use the syrup, too.

Step 2: Combine the Ingredients
In a large bowl, add all the fruit, including the mandarin oranges with syrup.

Step 3: Add the Pudding Mix
Sprinkle the powdered vanilla pudding mix on top.

Do not mix with milk—just use the dry powder directly.

Step 4: Stir and Chill
Stir the mixture thoroughly until the pudding begins to dissolve and coat the fruit.

Cover and refrigerate for at least 1 hour before serving.

What to Serve It With

Grilled chicken or fish – A sweet counterpoint to savory meals.

Cottage cheese or yogurt – For a balanced breakfast or light lunch.

Pound cake or angel food cake – Turn it into a fruit trifle!

Variations & Substitutions

Add berries – Strawberries or blueberries work beautifully.

Use canned pineapple – If fresh is unavailable, canned works too.

Switch the pudding – Try coconut or banana cream pudding for a new twist.

Make it dairy-free – This recipe is already dairy-free if you use pudding without milk.

Storage Tips

Refrigerate – Store in an airtight container for up to 2 days.

Do not freeze – The fruit and pudding texture will not hold up well.

FAQs

Can I make this ahead of time?
Yes! It actually tastes better after chilling for an hour or two.

Can I use canned fruit cocktail?
You can, but drain the syrup to avoid making the salad too wet.

Is this suitable for a diabetic diet?
It uses sugar-free pudding and no added sugar, but check the fruit’s syrup content.

Can I use regular pudding instead of sugar-free?
Absolutely. Just keep the ratio the same.

What other fruit can I add?
Try grapes, kiwi, apples, or even chopped mango for variety.

How do I prevent the bananas from browning?
Toss them in a bit of lemon juice before adding to the salad.

Final Thoughts

This creamy tropical fruit salad is the no-fuss, no-bake dish you’ll keep coming back to.

It’s vibrant, refreshing, and so simple.

Whether you’re meal prepping or looking for a party-ready dessert, this one’s a sweet win every time.