Sunshine Salad is a refreshing and fruity dish that’s perfect for any occasion. This easy-to-make fruit salad features chunks of fresh pineapple, sweet Mandarin oranges with syrup, and sliced bananas. The magic ingredient? Sugar-free vanilla pudding mix, which adds just the right amount of sweetness and creates a delightful coating for the fruit. There’s no need to add milk—the syrup from the Mandarin oranges works beautifully with the pudding mix to give the salad a light and creamy texture. Let the salad chill in the fridge for an hour before serving to allow the flavors to come together. Serve it as a side dish for breakfast, brunch, or even dessert, and enjoy the refreshing burst of fruity goodness.
Sunshine Salad is a light and refreshing fruit salad that’s perfect for brightening up any meal. This simple yet flavorful salad combines the juicy sweetness of pineapple, Mandarin oranges, and bananas, all perfectly coated with sugar-free vanilla pudding mix. It’s a fruity delight that’s easy to prepare and can be enjoyed at any time of day.
INGREDIENTS
- Bananas: Sliced bananas add a soft, creamy texture and a mild sweetness to the salad.
- Vanilla Pudding Mix: The dry sugar-free vanilla pudding mix gives the salad a light, creamy coating without the need for milk, adding a hint of sweetness to the fruit.
- Mandarin Oranges: 1 can of Mandarin oranges, with the syrup, provides a tangy and sweet flavor while adding moisture to the salad.
- Fresh Pineapple Chunks: Fresh pineapple brings a juicy, tropical sweetness that balances the citrusy flavor of the Mandarin oranges.
INSTRUCTIONS
- Step 1:
- Begin by preparing the fruit. Peel and slice the bananas into bite-sized pieces. Chop the fresh pineapple into small chunks, making sure they are evenly sized for easy mixing. Drain the Mandarin oranges, but keep the syrup as it will be used later in the salad.
- Step 2:
- In a large mixing bowl, combine the sliced bananas, chopped pineapple, and Mandarin oranges along with their syrup. The syrup from the Mandarin oranges will add moisture and sweetness to the salad, helping to coat the fruit evenly.
- Step 3:
- Sprinkle the dry vanilla pudding mix over the fruit. It’s important to use the pudding mix as-is, without adding any milk. The moisture from the syrup will combine with the pudding mix, creating a light and creamy coating that envelops the fruit.
- Step 4:
- Gently stir the mixture, ensuring that all the fruit is evenly coated with the pudding mix. Take care not to mash the bananas while mixing, as you want the fruit to remain in chunks.
- Step 5:
- Once the fruit is well-mixed and coated, cover the bowl with plastic wrap and place it in the refrigerator. Let the salad chill for at least an hour to allow the flavors to meld and the pudding mix to set.
- Step 6:
- Serve the Sunshine Salad in one-cup portions for a refreshing and fruity treat. It’s perfect for breakfast, brunch, or as a light dessert.
Serving and Storage Tips
- Serve Sunshine Salad chilled in one-cup portions. It’s a perfect side dish for breakfast, brunch, or even as a refreshing dessert on a warm day.
- If you’re preparing the salad ahead of time, store it in an airtight container in the refrigerator. It can be stored for up to 2 days, but the bananas may start to brown slightly after the first day.
- If you want to keep the bananas from browning, toss them in a little bit of lemon juice before mixing them into the salad. The acidity will help preserve their color.
- You can also serve this salad as a topping for pancakes or waffles, adding a fruity twist to your morning meal.
Helpful Notes
- For a more tropical twist, feel free to add other fruits like mango or kiwi to the salad. They will blend beautifully with the pineapple and Mandarin oranges.
- If you prefer a sweeter salad, you can sprinkle a little extra sugar-free vanilla pudding mix over the top just before serving.
- This recipe is versatile and can easily be adapted with seasonal fruits. In the summer, you can add berries like strawberries or blueberries for a fresh pop of color and flavor.
Tips from well-known chefs
- Chef Ina Garten suggests always using fresh, ripe fruit for the best flavor in fruit salads.
- Chef Jamie Oliver recommends mixing the fruit gently to prevent bruising, ensuring that each bite retains its texture and flavor.
- Chef Alton Brown advises letting fruit salads chill in the refrigerator for at least an hour before serving to allow the flavors to fully develop and meld together.