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.
Creamy Tropical Fruit Salad
Ingredients
- 1 fresh pineapple cored and cut into chunks
- 1 can 15 oz of mandarin oranges in light syrup (do not drain)
- 2 bananas peeled and sliced
- 1 box 4-serving size Jell-O sugar-free vanilla instant pudding
Instructions
- Keep mandarin oranges in syrup. Do not drain.
- Chop the pineapple and bananas into chunks.
- Combine all fruit in a large bowl.
- Sprinkle dry pudding mix evenly over the fruit.
- Stir well until coated.
- Cover and refrigerate for 1 hour. Serve chilled.
- See full steps with tips & photos → https://p4pd.org/creamy-tropical-fruit-salad/
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