Holidays · kid-friendly · Recipes

Vanilla Pudding Fruit Salad

Happy Friday! With holiday deadlines looming and the calendar filled up with parties and potlucks, I know we’re all starting to get a little frazzled and maybe a little pudgy around the middle from all the indulgent festivities. Fruit salad to the rescue! This recipe is great because it has a touch of extra flavor compared to just tossing strawberries, bananas and melon into a big bowl like you do for a summer cookout when all the ingredients are fresh. In the winter, we often don’t have that luxury, so this brings in some canned fruit varieties with a taste of sweetness that will compliment any holiday buffet. Best of all, you can throw it together 12 hours or 12 minutes before you need to be somewhere, offering a bit of flexibility that’s so appreciated this time of year.

vanilla-pudding-fruit-salad

These measurements are just what I used, and are approximate. You can adjust based on what you have on hand, what you like or dislike, and what’s in season. You will have extra pudding mix and therefore liquid left over, so if you need to feed a bigger crowd, just add in some more non-liquidy fruits like chopped strawberries, different color grapes, blackberries, and so on.

Vanilla Pudding Fruit Salad

INGREDIENTS

  • 1 can sliced peaches in their own juice
  • 1 large can pineapple chunks
  • Half of a 1-pound bag of grapes, any color
  • 1 large banana, sliced
  • half a pint of blueberries
  • 1 clementine or other citrus fruit, peeled and separated into wedges
  • 1 packet of dry vanilla pudding mix (I used new JELL-O Simply Good)

DIRECTIONS

Drain the canned fruit, saving the liquid and setting aside.

Combine all the canned and fresh fruit in a large bowl.

In another bowl, add the packet of dry pudding mix to the liquid from the two cans of fruit, and stir until well combined and thickened. It won’t set, but it will develop a gel-like consistency.

Add the pudding mixture to the bowl of fruit, using your eye to judge how much you want to your taste.

Chill and serve!

Can be made the night before and refrigerated, covered. Squeeze some citrus over it or add the bananas in at the last minute if you plan to make ahead so they don’t brown.

***

Have a wonderful weekend and enjoy this preview of our Christmas card, created with TDM Photography and Minted πŸ™‚

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Now through Dec. 12, enjoy 15% off all gifts and holiday card orders over $150 with code SENDCARDS at minted.com!

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