Creamy Orange Fruit Salad
A quick and easy fruit salad using a mix of canned fruits in a creamy, tangy orange-vanilla dressing. Perfect for potlucks or as a simple dessert, it comes together in minutes with minimal effort. This nostalgic recipe is a crowd-pleaser that is best served chilled.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 6
- Difficulty
- Easy
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 425 gcanned sliced peaches in juice, drained, juice reserved
- 425 gcanned pear halves in juice, drained
- 227 gcanned pineapple chunks, drained
- 312 gcanned mandarin orange, drained
- 100 ginstant vanilla pudding mix
- 4 tbsporange drink powder mix
- 120 mlwater, cold
- 1 pcsapple, cored and diced(optional)
Equipment
spatula · colander · knife · cutting board · whisk · large mixing bowl · medium mixing bowl · can opener
The method
Step by step
- 1
Drain all the canned fruits, reserving all the juice from the can of peaches in a separate bowl. Place the drained fruit into a large mixing bowl.
About 3 min
Cook’s note: A colander set over a bowl is perfect for this task, ensuring you don't lose any of the valuable peach juice.
- 2
If using, add the diced fresh apple to the bowl with the other fruits.
About 1 min
- 3
In a separate medium bowl, combine the instant vanilla pudding mix and the orange drink powder.
About 1 min
Cook’s note: Whisking the dry ingredients together first prevents clumps from forming later.
- 4
Pour the cold water and the reserved peach juice into the powder mixture.
About 1 min
- 5
Whisk vigorously for about 2 minutes until the mixture is completely smooth and begins to thicken into a dressing.
About 2 min
- 6
Pour the orange-vanilla dressing over the fruit in the large bowl.
About 1 min
- 7
Using a spatula, gently fold everything together until all the fruit is evenly coated.
About 1 min
Cook’s note: Fold gently to avoid breaking up the soft canned fruit.
- 8
Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Cook’s note: The salad is even better if chilled for a couple of hours.
Keep it good
Store leftovers in an airtight container in the refrigerator.
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