Sunny Citrus Marshmallow Fruit Salad
Sunny Citrus Marshmallow Fruit Salad is a bright, creamy citrus dessert salad packed with pineapple, mandarin oranges, and pudding for effortless sweetness.
If you love those retro-style dessert salads that show up at potlucks and holiday tables, this one will fit right into your rotation. It’s creamy and dreamy, but still feels light thanks to juicy pineapple and sweet mandarin oranges.
With just a handful of ingredients and about 15 minutes of prep, you can have this fruit salad chilling in the fridge and ready to serve. It easily serves six as a side or dessert, but you can double it for parties without adding extra work.
Because there’s no whipped topping or heavy dressing to fuss over, this is a great “make and take” option. You can stir it together before dinner, tuck it into the fridge, and pull out a big bowl of sunshine when it’s time to eat.
What You Need to Make This Sunny Citrus Marshmallow Fruit Salad
Fresh pineapple chunks – Juicy, tangy base that adds tropical flavor and a satisfying bite. Fresh pineapple keeps the salad bright and not overly sweet.
Mandarin oranges with their syrup – A can of mandarin oranges (including the light syrup) adds sweetness, soft texture, and extra moisture to help the pudding mix dissolve.
Ripe bananas – Sliced bananas bring creaminess and mild sweetness. They help bulk up the salad and make each bite feel extra comforting.
Sugar-free vanilla instant pudding mix – Dry vanilla pudding mix is the secret that turns fruit and juice into a lightly creamy, sweet coating without any extra milk or cream.
Step-by-Step Sunny Citrus Marshmallow Fruit Salad
STEP 1: Prep the pineapple by trimming off the peel and core, then cutting the flesh into bite-sized chunks. Aim for pieces that are easy to eat with a spoon, not oversized wedges.
STEP 2: Slice the bananas just before mixing so they stay fresh-looking. Cut them into coins about ½ inch thick so they hold their shape in the salad without turning mushy.
STEP 3: In a large mixing bowl, add the pineapple chunks, banana slices, and the entire can of mandarin oranges, including all of the light syrup. The liquid is important for activating the pudding mix.
STEP 4: Sprinkle the dry vanilla instant pudding mix evenly over the fruit. Don’t whisk it with milk first—this recipe relies on the fruit juices to hydrate the pudding and create a soft, creamy coating.
STEP 5: Gently fold everything together with a spatula until the fruit is well coated and you no longer see pockets of dry pudding mix. Be careful not to mash the bananas while you stir.
STEP 6: Cover the bowl tightly and refrigerate for at least 1 hour. This chilling time allows the pudding mix to thicken and the flavors to blend, giving the salad a luscious, spoonable texture.
Pro Tips for Sunny Citrus Marshmallow Fruit Salad
- Think about texture balance
Mix fruit pieces of similar size so every spoonful has a good mix of pineapple, banana, and orange rather than big clumps of just one fruit. - Chill long enough to thicken
The pudding coating will seem thin at first. After about an hour in the fridge, it tightens up into a silky, creamy dressing that clings beautifully to the fruit. - Optional marshmallow twist
For a more nostalgic “marshmallow salad” feel, fold in a small handful of mini marshmallows just before serving so they stay soft and fluffy.
Can I add mini marshmallows to this fruit salad?
Yes, you can absolutely stir in mini marshmallows. Add them after chilling, right before serving, so they stay soft and don’t dissolve into the pudding mixture.
Can I use canned pineapple instead of fresh?
Canned pineapple works in a pinch. Drain it well so the salad doesn’t become too soupy, and avoid pineapple packed in heavy syrup to keep the sweetness balanced.
How far in advance can I make this salad?
You can mix the salad up to 12–18 hours ahead. For the best texture, chill it overnight and add the bananas shortly before serving if you’re worried about browning.
How do I keep the bananas from turning brown?
Use just-ripe bananas, slice them at the last minute, and get them coated in the pudding mixture quickly. The creamy coating helps slow down browning and keeps them looking fresh.
Serving Ideas for Sunny Citrus Marshmallow Fruit Salad
This sunny bowl fits into your menu in a lot of different ways. It works as a light dessert, an unexpected brunch side, or a fun addition to summer cookouts when you want something cool and sweet without turning on the oven.
- Serve it alongside grilled chicken, burgers, or ribs for a refreshing, fruity contrast to smoky main dishes.
- Add it to a brunch spread with eggs, bacon, and pastries as the bright, citrusy side that everyone scoops onto their plate.
- Spoon it into small dessert cups or parfait glasses and top with a sprig of mint for a simple but pretty potluck treat.
Keeping Leftovers Fresh
Leftover Sunny Citrus Marshmallow Fruit Salad stores best in an airtight container in the refrigerator. Aim to enjoy it within 2–3 days; after that, the bananas soften and the fruit starts to lose its texture.
Because this is a chilled fruit-and-pudding salad, freezing isn’t recommended—the fruit will release too much liquid as it thaws and the creamy coating can turn grainy. There’s no reheating needed; just give it a gentle stir and serve it straight from the fridge, cold and refreshing.
Sunny Citrus Marshmallow Fruit Salad
Ingredients
- Two fully ripened bananas sliced into coins
- One container 4-serving size of sugar-free vanilla-flavored instant pudding powder (dry, no liquid added)
- One 15-ounce can of mandarin segments packed in light syrup undrained
- Approximately 2 cups of fresh pineapple peeled, cored, and chopped into small, bite-ready pieces
Instructions
- Slice the bananas into thin rounds and cut the fresh pineapple into small, uniform chunks.
- Place the prepared pineapple, banana slices, and entire contents of the mandarin orange can—including the syrup—into a large mixing bowl.
- Sprinkle the dry vanilla pudding powder over the fruit mixture. Do not add milk or any additional liquids.
- Using a spatula or large spoon, gently fold the ingredients together until the pudding mix fully coats the fruit and the salad takes on a creamy consistency.
- Cover the bowl with plastic wrap or a lid, and transfer to the refrigerator to chill for a minimum of 1 hour before serving. Serve cold.