Layered salad is a lovely way to add fresh fruit to your brunch menu. It also makes a great snack, or even light dessert. No matter when you decide to serve it, the layers of fruit and pudding topping are sure to draw people in.
This yummy layered fruit salad is topped with a creamy pudding mixture that makes it look and taste extra special. It is a fabulous way to make your fruit even more fun.
Whenever we host big meals, my mom is quick to offer to bring a side dish. It is always nice to have a little bit of help when you are serving extra people.
Over the years we have hosted many brunches. From Easter to Father’s Day and we always invite family for made to order omelets on Christmas.
And on those occasions, she always offers to bring a fruit salad. It is nice to have a cold and fresh option amongst all of the other goodies.
This layered fruit salad recipe is one she made back in 2015. It is the perfect mix of fresh fruit with a light and creamy pudding “dressing.”
While this may sound sweet with the layer of pudding on top, the sour cream and pineapple help to keep it from being too much. It is just an easy way to make the fruit feel special for a special occasion.
Of course, the different colored layers of fruit look nice too. So we like to break out a trifle bowl to show it all off.
Why You’ll Love This Recipe
It is a great way to make fruit exciting without going overboard.
The prep work can be minimal depending on the fruit you choose. Opt for varieties that don’t require much prep work and you’ll be ready to go in no time.
If you are short on time you can use drained canned fruit. Or defrost some frozen fruit if you prefer, just pour off the excess liquid before you layer it in your dish.
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You can mix and match your favorite fruits. It can be different every time if you want.
It can be made an hour or two in advance and served when you are ready.
Carlee’s Tips and Tricks
Layering fruits with contrasting colors next to each other makes the salad even more visually appealing.
Using fruit like grapes, and blueberries that just need to be washed and layered makes this dish a breeze.
If you are using fruit that oxidizes and browns, like bananas or apples, you will want to wait to cut them and assemble the salad right before serving.
If you don’t have a trifle bowl, any clear bowl will do. Of course it will taste great in any dish, but it is fun to see the layers.
Storage
This fruit salad is best when it is fresh. However, you can keep the leftovers in the refrigerator for a few days.
I like to stir it together to coat all of the fruit in the pudding before transferring it to an airtight container for storage. Coating the fruit helps to reduce oxidation.
However, the cut fruit will release its juice over time so the dressing will get looser and a bit watery and the fruit may soften. Don’t worry, it will still taste good.
What other fruit combinations work in this fruit salad?
If berries are your favorite, do an all berry fruit salad. Strawberries, blueberries, raspberries, and blackberries look nice all layered and topped with vanilla pudding.
You could also lean into tropical flavors with bananas, pineapple, mandarin oranges, kiwi, and mango. Add a little toasted coconut on top of the pudding for extra flavor and flair.
Of course canned or defrosted peaches would be good. Really, almost anything goes!
Layered Fruit Salad
Ingredients
- 1 6.5 oz. box vanilla instant pudding mix (2 small boxes)
- 1½ cups milk
- ⅔ cup sour cream
- 1 20 oz can crushed pineapple
- 1 pineapple
- 1 pound green grapes
- 1 pound red grapes
- 1 pound strawberries
- 6 ounces raspberries
Instructions
- In a medium to large bowl, whisk 1 6.5 oz. box vanilla instant pudding mix into 1½ cups milk.
- Stir in ⅔ cup sour cream and 1 20 oz can crushed pineapple with the juice. Refrigerate while you prep the fruit.
- Wash all of the fruit and pat dry.
- Layer 1 pound red grapes in the bottom of a large glass bowl or trifle bowl.
- Remove the core and skin from the 1 pineapple. Cut into bite sized pieces and arrange over the grapes.
- Cut greens off 1 pound strawberries and cut into quarters. Arrange over pineapple chunks.
- Top with 1 pound green grapes, making sure to leave at least an inch of room in the bowl.
- Spread pudding mixture over the fruit and top with 6 ounces raspberries.
- Serve right away or refrigerate until ready to serve.
Notes
- Feel free to mix and match your favorite fruits. Pickup whatever looks good at the grocery store and let your intuition guide you.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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