This Sunshine Salad is a refreshing, fruit-filled dish that comes together in minutes and adds a burst of tropical flavor to any meal. It's light, creamy, and perfect for picnics, potlucks, or even as a healthy dessert. With a base of pineapple, mandarin oranges, and bananas, all coated in sugar-free vanilla pudding mix, it’s as bright and cheerful as its name suggests.

Why You’ll Love This Recipe

I love how simple and quick this salad is to put together. It’s naturally sweet from the fruit, yet light enough to enjoy without guilt. The sugar-free pudding adds a creamy texture without overpowering the fresh flavors. It's a perfect go-to when I want something easy, delicious, and low in calories.

ingredients

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

1 fresh pineapple, cored and cut into chunks
1 can (15 oz) mandarin oranges in light syrup
2 bananas, peeled and sliced
1 box (4-serving size) sugar-free vanilla instant pudding mix

directions

In a large bowl, I combine the pineapple chunks and mandarin oranges. I usually drain the oranges slightly to avoid too much liquid.
I sprinkle in the vanilla pudding mix and gently stir to coat the fruit evenly.
I add the banana slices and fold them in carefully so they stay intact.
I chill the salad in the fridge for about 10 to 15 minutes to let the pudding thicken slightly.
I serve it cold and enjoy every bite of this fruity, creamy treat.

Servings and timing

Servings: 6
Prep time: 15 minutes
Chill time: 10–15 minutes
Total time: 30 minutes

Variations

I sometimes add mini marshmallows or halved grapes for extra texture.
For a berry twist, I mix in strawberries or blueberries.
A tropical version with mango or papaya gives it even more island flair.
For added creaminess, I fold in a spoonful of whipped topping or vanilla yogurt.
A fun twist is to swap the pudding for lemon or orange gelatin and add grated carrots and crushed pineapple.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It holds up well, though the bananas may soften slightly. I give it a gentle stir before serving. I avoid freezing it since the fruit texture changes too much after thawing.

FAQs

How do I keep the bananas from turning brown?

I slice and add them just before serving or lightly toss them in lemon juice to keep them from browning.

Can I use canned pineapple instead of fresh?

Yes, I use canned pineapple in juice if fresh isn't available. I make sure to drain it well.

What pudding flavors can I use?

I usually stick with vanilla, but lemon or even white chocolate pudding gives it a new twist.

Is this good for meal prep?

Definitely. I prep the fruit and pudding base ahead of time and add the bananas later to keep it fresh.

Can I make this dairy-free?

Yes, I use a dairy-free pudding mix or sub with coconut milk yogurt for a creamy alternative.

Conclusion

This Sunshine Salad is my go-to for a cheerful, healthy treat. It’s easy, fast, and always a hit with family and friends. I love how versatile it is and how it brings a little brightness to any table. Give it a try—I think you’ll enjoy it just as much as I do.

Sunshine Salad

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Author: Sue
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Salad
Method: No-cook
Cuisine: American
Diet: Low Calorie

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Description

A vibrant and refreshing fruit salad made with pineapple, mandarin oranges, bananas, and sugar-free vanilla pudding mix. Perfect for potlucks, picnics, or a light dessert.

Ingredients

1 fresh pineapple, cored and cut into chunks
1 can (15 oz) mandarin oranges in light syrup
2 bananas, peeled and sliced
1 box (4‑serving size) sugar‑free vanilla instant pudding mix

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Instructions

In a large bowl, combine the pineapple chunks and mandarin oranges (drain if desired, or reserve a bit of syrup for extra flavor).
Sprinkle in the pudding mix and gently toss until the fruit is evenly coated.
Add the banana slices and fold them in carefully to keep them from turning mushy.
Chill the salad in the fridge for at least 10–15 minutes so the pudding sets slightly.
Serve cold and enjoy!

Notes

Add lemon juice to bananas to prevent browning.
Use canned pineapple if desired, but drain slightly to avoid excess syrup.
Prep the fruit and pudding ahead of time; add bananas before serving for best texture.
Store in an airtight container in the fridge for 2–3 days.
Do not freeze—fruit texture degrades.