Sunshine Salad Recipe

Why I Love This Recipe

I love how easy and versatile this recipe is. With no cooking involved, it comes together in minutes and always tastes amazing. The pudding mix gives the fruit a creamy, lightly sweet coating that makes it feel more like a dessert than a regular fruit salad. It’s also super adaptable depending on what fruit I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh pineapple, cut into chunks

• Mandarin oranges, canned in light syrup

• Bananas, sliced

• Vanilla instant pudding mix (sugar-free or regular)

Directions

1. In a large bowl, I combine the pineapple chunks, mandarin oranges with their syrup, and sliced bananas.

2. I sprinkle the dry vanilla pudding mix over the fruit.

3. Then I stir everything together gently until the pudding mix is well combined and the fruit starts to look creamy.

4. I cover the bowl and chill it in the fridge for at least one hour before serving to let the flavors come together.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Chill Time: 1 hour

• Total Time: 1 hour 15 minutes

Variations

• I like to switch up the fruit sometimes—adding grapes, strawberries, or blueberries adds color and flavor.

• When I want a more tropical feel, I use coconut cream pudding mix instead of vanilla.

• For some crunch, I toss in chopped pecans or walnuts just before serving.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. I don’t recommend freezing this salad because the texture of the fruit changes too much. Since it’s meant to be served cold, there’s no need to reheat.

FAQs

Can I use canned pineapple instead of fresh?

Yes, I sometimes use canned pineapple chunks in juice when I’m short on time. I just make sure to drain it well so the salad doesn’t get watery.

Will the bananas turn brown?

They will eventually, but mixing them with the pudding and syrup helps slow the browning. I usually make this the same day I plan to serve it.

Is it okay to make this a day ahead?

Yes, I often make it the night before. Just give it a gentle stir before serving and it’s good to go.

Can I use regular pudding instead of sugar-free?

Absolutely. I use whichever I have on hand—they both work well and taste great.

What else can I add for texture?

I like to add shredded coconut, mini marshmallows, or even granola on top for a bit of crunch and variety.

Conclusion

This Sunshine Salad is a sweet, simple recipe that I keep coming back to. Whether I’m hosting a brunch or just want something fresh and fruity in the fridge, it always hits the spot. It’s easy to make, adaptable, and delicious every time.