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Fruit Salad to Die For

by Emy


2 cups strawberries sliced
2 cans sliced peaches (15 oz. each) – one can reserve the juices, the other one drained
1 can mandarin orange segments (11 oz.) – drained
1 can pineapple chunks (15 oz.) – drained
2 bananas sliced
1 green or red apple – cored and diced
1 ½ cups blueberries – washed and drained
1 ½ cups purple grapes – washed and cut in half
1 lemon
3 tablespoons instant vanilla pudding mix (regular or sugar free)


Zest the lemon.

Drain one of the cans of peaches and capture the juices into a large bowl. Place the peaches in a separate bowl.

Stir the 3 Tbsp. vanilla pudding mix into the juice.


Drain remaining can of peaches, mandarin oranges, and pineapple chunks. (The juice is not necessary from these other canned fruits.)

Add all fruit and lime zest to the pudding mixture. Gently stir to combine.

Chill at least 30 minutes before serving.

• Feel free to substitute fruits: I love adding raspberries and blackberries when they are in season! Also, add a bit of coconut flakes if you like.

• Use fresh fruit over canned if you have it on hand. Just make sure that you reserve the juices from one can of fruit to mix with pudding. It does not have to be peaches if you are using fresh peaches.

• If using fresh peaches, peel them, and toss with a small amount of lemon juice or lime juice to prevent them from turning brown.

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