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Blueberry Fruit Salad

 Blueberry Fruit Salad
In Louisville, Illinois, Ruth Hastings tosses together both fresh and canned fruit to create this quick and colorful salad. A tangy dressing made with instant pudding mix and powdered orange drink provides refreshing flavor.
20-24 ServingsPrep/Total Time: 10 min.


  • 1 can (20 ounces) pineapple chunks
  • 1 can (15-1/4 ounces) sliced peaches
  • 4 cups fresh or frozen blueberries
  • 3 medium firm bananas, sliced
  • 1 cup green grapes, halved
  • 1 cup sliced fresh strawberries
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 3 tablespoons orange breakfast drink mix


  • Drain pineapple and peaches, reserving juices; set aside. Combine the
  • fruit in a large bowl. In another bowl, combine fruit juices with
  • pudding and drink mixes; mix well. Pour over fruit and toss to coat.
  • Yield: 20-24 servings.