Pineapple, mandarin oranges, bananas, and sugar-free vanilla pudding mix come together in this creamy, bright, ridiculously simple Easy Sunshine Salad.
Okay, full transparency here: I didn’t set out to make some groundbreaking recipe when I made this Easy Sunshine Salad. In fact, I wasn’t even in the mood to cook. I was tired, slightly overwhelmed, and—if we’re being honest—I was standing in my kitchen in mismatched socks, halfway through crying over a Facebook memory from 2014. You know the kind. My kid was tiny. My hair looked better. Life just felt lighter back then.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I was craving something that felt like sunshine without requiring me to fake joy or wash dishes afterward. So I did what I do when I’m spiraling—I opened the pantry and fridge and just started tossing stuff together. Pineapple (fresh-ish), canned mandarin oranges, two bananas that had about 12 hours left in their life cycle, and a forgotten box of sugar-free vanilla pudding. I wasn’t expecting a miracle, but when I took the first bite… it was weirdly emotional? Creamy, sweet, citrusy—like a trip back to a church potluck in the ’90s, where someone’s aunt would always bring a fruit salad that magically disappeared first.
I called it “Easy Sunshine Salad” because it really did feel like I’d bottled a little light in a bowl. And in that moment, with pudding mix on my sleeve and pineapple juice in my hair, I felt… better. Not fixed. But better. You ever have a recipe do that?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Easy Sunshine Salad Recipe?
There are a lot of fruit salads out there. Some are boring. Some try too hard. But this one? It hits that perfect sweet spot between effort and comfort. The kind of recipe you make when you don’t want to think too hard, but you do want something that feels like a hug.
This Easy Sunshine Salad is what I’d call “grandma smart”—you know what I mean? Minimal ingredients, nothing fancy, and somehow, it still ends up tasting like something you’d take to a potluck and feel proud of. It’s bright. It’s sweet without being cloying. It’s got this silky texture from the pudding mix that makes everything feel a little indulgent without actually being heavy. And best of all? You don’t have to measure anything exactly. It’s like the anti-perfectionist’s dream dish. And yeah, I know that sounds dramatic for a bowl of fruit. But hey—we’re talking feelings here, not just food.
Ingredient Notes:
I’m not going to lie to you—this salad is simple. Like, embarrassingly simple. But every part matters. Here’s the lowdown:
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Fresh Pineapple – If you’ve got it, use it. That little tang from fresh pineapple lifts the whole thing up. It’s like the sunshine part of the Easy Sunshine Salad name.
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Canned Mandarin Oranges – Don’t drain them. I know, I know, we were taught to always drain canned fruit. But that syrup? It’s your dressing. Let it do its thing.
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Bananas – They do this creamy-melty thing when mixed in. It’s kind of beautiful, honestly. Use bananas that are just past firm, but not mush. Unless you like mush. No shame.
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Sugar-Free Vanilla Instant Pudding Mix – Weird ingredient? Sure. But stay with me. You don’t mix it with milk. You just sprinkle it in dry. And it turns those fruit juices into this dreamy, custard-like sauce that’s way more than the sum of its parts.
Confession: the first time I made it, I forgot to stir it well and ended up with a rogue lump of pudding powder. It was gross. So stir, but be gentle.
How To Make Easy Sunshine Salad?
Step 1: Assemble your happy little bowl.
Chop the pineapple. Slice the bananas. Throw both into your biggest mixing bowl. Don’t overthink it. Don’t worry about even sizes. This isn’t a math test.
Step 2: Open the can. Use the juice. Trust the process.
Dump the mandarin oranges and the syrup into the bowl. I know someone out there is tempted to drain it. Don’t. That syrup is the secret sauce here.
Step 3: Sprinkle the dry pudding mix over the top.
Not gonna lie—it feels a little weird. But it works. Like adding breadcrumbs to mac and cheese. You don’t know why it helps, but it does.
Step 4: Stir gently, like you’re tucking a toddler into bed.
The pudding will start to thicken as it mixes with the juice. Give it a minute. Be patient. The magic happens in the stillness. (Or maybe that’s just my poetic side showing.)
Step 5: Chill. Literally and figuratively.
Cover the bowl. Stick it in the fridge for about an hour. Go watch a rerun of Parks and Rec or scroll TikTok until the world feels softer.
Step 6: Serve it. Or eat it straight from the bowl. I won’t judge.
Give it one last stir before serving. It’ll look creamier and more “together” than it did before. Kind of like all of us after therapy.
Want To Save This Recipe?
Storage Options:
Put it in an airtight container. Stick it in the fridge. It’ll be good for two days—maybe three. The bananas will get a little soft by day three, but honestly? Still delicious. This salad doesn’t freeze well. Tried it once. Came back weird. Like pineapple popsicle with commitment issues.
Variations and Substitutions:
This Easy Sunshine Salad is forgiving. And a little flirty, honestly. You can dress it up, dress it down, do whatever you want with it.
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Add berries – Strawberries, blueberries, raspberries… go wild.
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Toss in coconut flakes – Especially toasted coconut. It adds texture and makes you feel like you’re on a beach somewhere.
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Try different pudding flavors – Banana cream, cheesecake, white chocolate. I once used pistachio and it was… interesting. Not bad. Just green.
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Make it dessert-y – Add crushed vanilla wafers or top with whipped cream. Suddenly it’s not just a fruit salad—it’s a trifle’s laid-back cousin.
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Turn it into a breakfast bowl – Throw in some Greek yogurt and granola. Voilà—your nutritionist will be almost proud.
What to Serve with Easy Sunshine Salad?
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With brunch – Next to pancakes or muffins. Maybe some scrambled eggs. It’s light enough not to overwhelm, but fun enough to get noticed.
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As a BBQ side – This salad gets along with burgers and baked beans. It’s like the extrovert of the fruit salad world.
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In a dessert spread – You could 100% sneak this onto a dessert table and nobody would question it. Add some cookies and boom—done.
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Mid-afternoon pick-me-up – When coffee feels too much, but you need a little joy? This. Right here.
Frequently Asked Questions:
Can I make it the night before?
Totally. Just give it a little stir in the morning. It actually gets creamier overnight, which I did not expect the first time.
Can I skip the pudding?
Technically yes… but then it’s just fruit in juice. Still fine. Just not the full sunshine experience. Know what I mean?
My bananas went brown—what gives?
That happens. It’s nature. A little lemon juice helps, or just eat it sooner. Or close your eyes and enjoy the flavor anyway.
This Easy Sunshine Salad isn’t gonna win a Michelin star. It probably won’t even get pinned to the top of your fridge. But it will give you a moment of something warm, bright, and real. And sometimes? That’s enough.
So if you make it—and I really hope you do—tell me how it went. Did you add berries? Did your toddler devour it with both hands? Did it make your Tuesday 10% better? I wanna know. Because food like this? It’s meant to be shared.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Sunshine Salad
Ingredients
- fresh pineapple cored and cut into chunks
- 1 can 15 ounces mandarin oranges in light syrup
- 2 bananas peeled and sliced
- 1 box 4-serving size Jell-O sugar-free vanilla instant pudding
Instructions
- Cut and Slice: Chop the fresh pineapple into chunks. And slice the bananas. Add them to a large bowl.
- Add Oranges: Pour the entire can of mandarin oranges, including the syrup. Into the bowl with the fruit.
- Add Pudding Mix: Sprinkle the dry pudding mix over the fruit. Don't add milk—just the dry mix.
- Mix: Gently stir everything until the pudding mix is well incorporated. And starts to dissolve into the fruit juices.
- Chill: Cover the bowl. Refrigerate for at least one hour. Let the flavors meld and the pudding set.
- Serve: Stir again before serving. And enjoy a cup of this refreshing salad.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
