Fruit Salad Recipe

Fruit salad is a very simple and quick summer side dish. It’s a go-to potluck choice for weekend barbecues, so you’re sure to put this recipe to good use in the warmer months. Try it for your Memorial Day parties, graduation get-togethers, Fourth of July celebrations, and Labor Day summer send-offs.

To make this salad, simply chop up some strawberries, bananas, pineapples, apples, and grapes. Add the juice of a lemon and some chopped pecans. Then mix a quick sauce with vanilla pudding mix. Then chill and serve. Easy peezy!

Substitutions for fruit salad

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You can also substitute in your favorite fruits. Try kiwi or blueberries for example — either in addition to these ingredients or in lieu of some. You can also swap in different nuts if you don’t like (or have) pecans. Have fun with it.

If you prefer something fancier, try the marshmallow fruit salad by LittleBitRecipes.

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Fruit Salad Recipe

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  • 2 medium bananas (sliced or diced)
  • 2 medium apples (diced)
  • The juice of 1 lemon
  • 1 (20 ounces) can pineapple tidbits (with juice reserved)
  • 2 cups strawberries (sliced)
  • 2 cups grapes
  • ¼ cup pecans (chopped)
  • 1 (1 ½ ounce) box sugar-free instant vanilla pudding mix
  • A ½ cup of water



  1. In a large mixing bowl combine apples, bananas and lemon juice. Toss to coat. Add pineapple, strawberries, grapes, and pecans.
  2. In a small bowl whisk vanilla pudding mix with water and reserved pineapple juice until smooth.
    Add pudding mixture to fruit and mix gently until thoroughly coated.
  3. Refrigerate until you are ready to serve.
  • Author: Bobby

10 thoughts on “Fruit Salad Recipe”

  1. Ok I’m bookmarking this it’s to good not too. What a great way to have fruit salad. I’m going grocery shopping this week and buying FRUIT!

  2. I just made this but used cheesecake-flavored instant pudding instead of vanilla. This is the best fruit salad I have ever tasted!

  3. This looks good. I’ll try it this weekend. Can anyone tell me the minimum amount of time for refrigeration? (I am a novice cook.) Thank you!

  4. Erika – I wouldn’t say there is really a ‘minimum’ amount of time. I mean, you could eat it without chilling if you wanted. I would say an hour should be good though.

  5. I’ve made this from this recipe, and it was great. The only thing I’d like to note is — use a ‘brand’ pudding mix. It isn’t as good with generic.

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