Prepare to fall in love with every glistening spoonful of this Sunshine Salad—a vibrant, refreshing fruit salad that’s the very definition of “happy food.” Tossed together in minutes, this dreamy medley of pineapple, oranges, bananas, and a secret pudding twist is as cheerful as its name promises. Whether you’re looking for the perfect summer side or a sweet, light treat, this recipe is about to become your new favorite way to brighten any day!

Why You’ll Love This Recipe

Fresh, Juicy Flavors: Each bite bursts with pineapple, orange, and banana—the ultimate trifecta of bright, tropical goodness.
Minimal Prep, Maximum Joy: It comes together in just minutes—no cooking, no fuss, just a quick mix and chill.
Secretly Creamy: The dry vanilla pudding blend gives the fruit a silky, crave-worthy finish—without any extra dairy or added sugar.
Crowd-Pleaser: Sunshine Salad is a guaranteed hit for potlucks, brunches, holiday tables, or anytime you want smiles around the table.

Ingredients You’ll Need

What I adore about this Sunshine Salad is how each simple ingredient plays a starring role—together, they create something far greater than the sum of their parts. Every element brings color, texture, and a burst of sweet, juicy flavor you’ll want to savor with every forkful.

Fresh pineapple: Sweet and tangy, pineapple adds brightness and tropical flair; be sure to use ripe fruit for the juiciest bite.
Canned mandarin oranges (in light syrup): Their citrus zing and syrupy juiciness perfectly complement the pineapple—don’t drain them, the syrup is essential!
Bananas: Sliced bananas bring a creamy, mellow sweetness that balances out the tangier fruits.
Sugar-free vanilla instant pudding mix: Used dry (no milk!), this is the secret weapon for a luscious, creamy coating without overpowering the fruit flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This is where Sunshine Salad really shines—feel free to get creative and make it your own! With so many ways to tweak the ingredients or adapt for dietary needs, you’ll never get bored or run out of reasons to bring it to the table.

Tropical Rainbow: Toss in extra fresh fruit like diced mango, kiwi, or strawberries for even more color and zing.
Dairy-Free Delight: If instant pudding isn’t your thing, try using a plant-based vanilla pudding mix or swap it for a drizzle of coconut milk and a touch of honey.
Classic Version: Not worried about sugar? Use regular (not sugar-free) vanilla instant pudding for a sweeter, classic taste.
Add a Crunch: Mix in chopped toasted pecans, walnuts, or shredded coconut right before serving for irresistible texture.

How to Make Sunshine Salad

Step 1: Prep the Fruit

Start by coring and cutting your fresh pineapple into bite-sized chunks. Peel and slice the bananas, and open the can of mandarin oranges—remember, you’ll want all that lovely syrup, so don’t drain them! Place all the fruit together in a large mixing bowl; the colors alone will make you smile.

Step 2: Add the Magical Pudding Mix

Sprinkle the dry, sugar-free vanilla instant pudding mix evenly over the fruit. No milk, no mixing beforehand—just straight from the package. This is the step that transforms the bowl of fruit into a true Sunshine Salad, giving everything a glossy, creamy finish without weighing it down.

Step 3: Toss, Chill, & Serve

Gently fold everything together with a spatula, making sure the pudding mix coats every piece of fruit. Pop the bowl in the fridge, covered, and let it chill for at least an hour. This gives all the flavors time to mingle, and the pudding mix thickens into a dreamy, lightly sweet dressing. Perfect for scooping into individual cups or sharing from a big bowl!

Pro Tips for Making Sunshine Salad

Banana Timing: Slice and add bananas right before mixing for the freshest color and texture—this helps prevent browning.
Perfect Pudding Integration: Sprinkle the pudding evenly over the fruit, then fold gently but thoroughly—aim for every piece to get coated, but try not to mash the fruit.
Best Fruit Texture: Always use ripe (but not mushy) pineapple and just-ripe bananas for the ideal sweet-tart balance and pleasing bite.
Chill for Flavor: Don’t skip the chilling step—the flavors develop and the pudding transforms into a luscious dressing as the salad rests.

How to Serve Sunshine Salad

Garnishes

Take it up a notch with some playful garnishes! A sprinkle of toasted coconut, a handful of chopped fresh mint, or even a few maraschino cherries scattered over the top make this Sunshine Salad even more festive and fun for any occasion.

Side Dishes

Sunshine Salad pairs beautifully alongside brunch bakes, summer grilled fare, or with light quiche and muffins for a dreamy brunch spread. It’s also a natural fit as a refreshing side to heavier potluck dishes or barbecue classics.

Creative Ways to Present

For a show-stopper presentation, try serving Sunshine Salad in individual parfait cups or hollowed-out pineapple halves. You can even layer it with Greek yogurt or granola to make a sunshine-themed breakfast trifle. Let your imagination lead the way!

Make Ahead and Storage

Storing Leftovers

Leftover Sunshine Salad will keep happily covered in the refrigerator for up to two days. For the freshest taste and texture, give it a gentle stir before serving and enjoy within 24 hours if possible, as bananas tend to soften over time.

Freezing

Freezing isn’t recommended since the bananas and pineapple can become mushy and the pudding loses its luxurious, creamy effect. This salad truly shines when enjoyed freshly mixed and chilled!

Reheating

No reheating necessary (or advisable) for this salad—just serve it straight from the fridge, cold and refreshing. If the dressing thickens too much, a quick stir will bring it right back to life.

FAQs

Can I use canned pineapple instead of fresh?

You can substitute canned pineapple chunks if fresh isn’t available—just be sure to drain them well, as extra liquid can make the salad watery. Fresh pineapple really gives the brightest, sunniest flavor, but canned works in a pinch!
Will the bananas turn brown in Sunshine Salad?

Bananas are prone to browning, but coating them in the pudding mixture helps slow this down. For best results, slice bananas just before serving and toss them gently in the salad; chilling also keeps everything looking fresh.
Is there a way to make Sunshine Salad ahead of time?

Absolutely! You can prepare the pineapple and oranges ahead, mix with the pudding, and refrigerate. Add the bananas right before serving if you want them to stay perky and bright.
Can I use other flavors of pudding mix?

Vanilla is the classic flavor for Sunshine Salad, but feel free to get playful! Try cheesecake flavor for a tangy twist or even banana cream for extra sweetness—taste as you go and find your favorite spin.

Final Thoughts

If you’re looking to bottle up pure sunny-day happiness, give this easy, irresistible Sunshine Salad a try. It’s the ultimate “everyone loves it” recipe for all seasons, guaranteed to turn ordinary moments into occasions to savor. I truly can’t wait for you to taste (and share) this joyful classic!

Sunshine Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 105 reviews

Author: Jessica
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Dessert
Method: Mixing
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Sunshine Salad is a deliciously sweet and fruity dessert salad that is perfect for a light and refreshing treat. Made with fresh pineapple, Mandarin oranges, bananas, and a hint of creamy vanilla pudding, this salad is a delightful combination of flavors and textures.

Ingredients

Scale

Fruit Salad:

1 fresh pineapple, cored and cut into chunks
1 can Mandarin oranges in light syrup (15oz can)
2 bananas, peeled and sliced

Pudding Mix:

1 box Jell-O sugar-free vanilla instant pudding (4 serving size)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Fruit: Do not drain the oranges. Cut the pineapple and banana into chunks. Combine the fruit in a large bowl.
Add Pudding Mix: Sprinkle the dry pudding mix (do NOT add milk) over the top of the fruit. Mix well.
Chill: Refrigerate, covered, for at least one hour before serving. Serving size is one cup.

Notes

You can also use regular vanilla instant pudding instead of the sugar-free version.
Original recipe from Confessions of an Overworked Mom.

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 15g
Sodium: 180mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 1g
Cholesterol: 0mg