Easy Fruit Salad
User Reviews
5
Easy Fruit Salad
Description
This fruit salad blends fresh and canned fruits including sliced strawberries, whole blueberries, grapes, pineapple slices, and mandarin oranges. The addition of instant vanilla pudding powder, vanilla and almond extracts creates a glaze as the fruit juices combine with the dry mix during chilling. The vanilla notes complement the natural fruit sweetness, while the pudding powder adds subtle thickness and shine.
The salad is assembled by gently mixing the fruit, then sprinkling the pudding mixture with extracts over top, folding carefully to avoid breaking the fruit pieces. Refrigerating for at least two hours allows the glaze to develop fully. It can be served chilled as a refreshing fruit dessert or layered with yogurt for breakfast parfaits.
Variations include skipping the pudding for a simpler fruit salad or adding mini marshmallows. Avoid using frozen fruit, as thawing causes mushiness. Freshness, color contrast, and fruit size uniformity enhance both appearance and eating experience. Leftovers are best stored airtight and consumed within a few days.
Ingredients
- 1 pound strawberries hulled and sliced
- 11 ounces blueberries
- 3 cups red grape
- 1 pineapple sliced, whole
- 15 ounces mandarin orange 1 can
- 2 Tablespoons instant vanilla pudding powder not prepared
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- In a large bowl combine the fruit and stir gently to mix.
- Sprinkle the pudding mixture on top of the fruit and add in vanilla and almond extract. Stir gently to combine with fruit.
- Refrigerate at least two hours or overnight. The juices from the fruit will combine with the pudding mix to create a glaze.
Notes
- Skipping the vanilla pudding mix and extracts results in a simple tossed fruit salad without a glaze.
- Replace almond extract with additional vanilla extract if allergic or preferred.
- Pair the salad with yogurt or layer it for parfaits to add creaminess.
- Coat bananas or apples with lemon juice before adding to prevent browning.
- Use fruit with contrasting colors and slice to similar sizes for best presentation and ease of eating.
- Adding fresh herbs like basil or mint can provide a new flavor dimension.
- Mini marshmallows can be added for fun texture variation.
- Make the salad several hours ahead to allow the glaze to form properly.
- Do not use frozen fruit as it becomes mushy after thawing.
- Store leftovers in an airtight container in the refrigerator for 3-4 days depending on fruit ripeness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 14mg | 1% |
| Potassium | 249mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 54.1mg | 60% |
| Calcium | 27mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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