Go Back

Fruit Salad with Vanilla-Almond Glaze

Prep Time 15 minutes
Chill Time 2 hours
Serving Size 12 servings

Ingredients

  • 1 lb strawberries capped and sliced into bite-size pieces
  • 11-12 ounces blueberries
  • 1 fresh pineapple cubed (or substitute canned)
  • 3 cups red and green grapes whole, unless very large
  • 1 15 oz can mandarin oranges, drained
  • 2 Tbsp instant vanilla pudding mix dry, straight from the box
  • 1 tsp vanilla extract
  • ½ tsp almond extract

Instructions

  • Prep the strawberries. Cap the strawberries by cutting off the green tops. Rinse them along with the blueberries in a colander and let them drain well.
  • Prep the pineapple. Slice off the top and bottom, then stand the pineapple up and slice off the outer skin. Cut it into quarters, trim out the hard core, and chop into bite-sized chunks. (Canned pineapple works in a pinch if you don't want to deal with a whole one.)
  • Build the salad. Add the pineapple, grapes, drained mandarin oranges, sliced strawberries, and blueberries to a large bowl.
  • Add the glaze ingredients. Sprinkle the dry vanilla pudding mix over the top. Add the vanilla and almond extracts.
  • Stir and chill. Gently stir everything together, turning the bowl and moving the fruit so the pudding and extracts coat everything. You'll see a light glaze start to form as it mixes with the natural fruit juices. Cover and refrigerate for at least 2 hours before serving — it's so much better after it's had time to chill.
    • Use the dry pudding mix straight from the box — don't make it into pudding first.
    Stir gently so you don't mash the blueberries or strawberries.
    This salad serves a crowd, making it perfect for church potlucks, showers, and family gatherings.