Audrey's Fruit Salad

12-15 servings servings Prep: 20 m Cook: PT0M Total: 20 m Beginner
5.0/5 (1)
Audrey's Fruit Salad
In memory of Triston Francis Bourque. A colorful Louisiana fruit salad with peaches, strawberries, bananas, grapes, kiwi, and fresh fruit tossed with French vanilla pudding for a sweet, creamy finish. Perfect for potlucks, family gatherings, or Sunday dinners—even better when chilled overnight.

Ingredients

12-15 servings servings
  • 1 29oz can of peaches, all juice
  • 2 29oz cans fruit cocktail
  • 2 apples
  • 2-3 oranges
  • Seedless grapes
  • 1 container of strawberries
  • 3 bananas
  • Maraschino cherries, no juice
  • 2 kiwis
  • 1 small can of pineapples chunks or fresh pineapple
  • 1 small box of French vanilla pudding dry

Step-by-Step Instructions

  1. Combine the first eight fruit ingredients together (peaches, fruit cocktail, apples, oranges, grapes, strawberries, bananas, and cherries).
  2. Add the dry French vanilla pudding and mix until well combined and the pudding begins to thicken with the fruit juices.
  3. Add the pineapples and kiwi last. Stir a few times to incorporate.
  4. For best flavor, chill a few hours—even better the next day when the flavors meld together.

Common Problems and Solutions

Q: Why is my fruit salad watery?

A: Make sure to drain the maraschino cherries completely (they release a lot of liquid). Use the juice from the canned peaches and fruit cocktail—it helps the dry pudding mix dissolve and thicken. If still too watery, add a bit more dry pudding mix.

Q: Can I make this ahead?

A: Absolutely! In fact, it's better the next day when chilled. The pudding has time to fully absorb the fruit juices and the flavors meld together beautifully. Just wait to slice the bananas until a few hours before serving to prevent browning.

Q: How do I keep the bananas from turning brown?

A: Add the bananas last, just a few hours before serving. You can also toss them lightly with a bit of lemon or orange juice. Some cooks wait until right before serving to add bananas.

Tips and Techniques

Use whatever fruit is in season or on sale—this recipe is very forgiving. Fresh pineapple adds a nice touch if you have it. The dry pudding mix thickens from the fruit juices, so don’t add milk. Chill for at least 2-3 hours or overnight for the best flavor and texture.

Ingredient Substitutions

  • French vanilla pudding: vanilla pudding or cheesecake pudding mix
  • fresh fruit: canned or frozen fruit
  • maraschino cherries: fresh cherries or omit

Equipment Needed

  • large mixing bowl
  • knife and cutting board for fresh fruit
  • spoon for mixing