Banana Pudding Fruit Salad

This Banana Pudding Fruit Salad is simple, fresh, and a fun spin on traditional fruit salad. Featuring sweet banana pudding tossed with fresh fruit, this recipe is perfect for breakfast, brunch, or as an easy side dish!

Course Salad

Cuisine American

Keyword fruit salad, pudding fruit salad

Prep Time 10

Chill Time 30

Total Time 40

Servings servings

Calories 130

Author Gayle

Ingredients

1 lime (can also use lemon)
2 tablespoons instant banana pudding mix
2 cups sliced strawberries
1 cup fresh blackberries
1 cup fresh blueberries
1 cup fresh raspberries
1-2 fresh peaches, cut into chunks (can also use canned peaches)
1 can (15 ounce) pineapple chunks (drained)
2 ripe bananas (sliced and added just before serving so bananas don't brown too quickly)

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Instructions

In a small bowl, zest the lime and set aside.
In a large bowl, add juice from zested lime, along with banana pudding mix. Stir well to combine. The mixture will be thick but will thin once added to other fruit.
Add all fruit to the large bowl and stir gently to combine, ensuring each piece is coated in pudding mix. Add lime zest and stir again.
Refridgerate for 30 minutes. Add sliced bananas to bowl and stir. Garnish with lime wedges and fresh mint, if desired.

Notes

Lemon or orange juice can be used in place of lime juice.
Any type of fresh or canned fruit can be used in this recipe, as long as it equals roughly 8 cups of fruit. If using more than that, more pudding mix and juice will be needed to coat the fruit.
Fruit salad will last in an airtight container in the refrigerator for up to three days.
See my tips and tricks for making this Banana Pudding Fruit Salad above the recipe box.

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