Easy fruit salad

Ingredients

• 1 cup Red Grapes (washed, halved)
• 1 cup Green Grapes (washed, halved)
• 1 cup Strawberries (tops removed, hulled, sliced)
• 1 cup Pineapple (pre‑cut chunks, keep juice)
• 0.5 cup Blueberries (washed)
• 0.5 cup Raspberries (reserve half for garnish)
• 0.5 cup Blackberries (reserve half for garnish)
• 3 cup Whole Milk (full‑fat for creaminess)
• 0.5 cup Granulated Sugar (adjust to taste)
• 0.25 tsp Salt (just a pinch)
• 4 tbsp Cornstarch (for thickening)
• 2 tsp Vanilla Extract (pure vanilla)
• 2 large Egg Yolks (separated from whites)
• 2 tbsp Unsalted Butter (half a stick, cut into cubes)
• 1 cup Cool Whip (optional topping, thawed)
• 0.5 cup Heavy Whipping Cream (if making homemade whipped cream)

Instructions

1. Prepare the Fruit

   Wash all fruit under cold water. Halve the grapes, slice the strawberries, and keep the pineapple chunks with their juice. Pat dry with a clean kitchen towel.

   Time: PT10M

2. Make the Vanilla Pudding Base

   In a saucepan over low heat, combine the whole milk, sugar, and a pinch of salt. Stir until the sugar dissolves.

   Time: PT3M

   Temperature: Low heat

3. Thicken the Pudding

   In a small bowl, whisk together the cornstarch and a couple of tablespoons of the warm milk to make a slurry. Add the slurry back to the saucepan, then whisk continuously.

   Time: PT2M

   Temperature: Low heat

4. Add Flavor and Finish

   Stir in the vanilla extract, egg yolks (tempered by adding a spoonful of the hot mixture first), and butter. Continue whisking until the pudding is thick, glossy, and coats the back of a spoon.

   Time: PT5M

   Temperature: Low heat

5. Cool the Pudding

   Transfer the hot pudding to a heat‑safe bowl, cover with plastic wrap directly on the surface, and refrigerate for at least 2 hours until fully set.

   Time: PT2H

6. Assemble the Fruit Salad

   In a large serving bowl, combine all prepared fruit. Gently fold in the chilled pudding, spreading it evenly.

   Time: PT3M

7. Add Toppings

   Top the salad with a dollop of Cool Whip (or homemade whipped cream) and scatter the reserved raspberries and blackberries for a burst of color.

   Time: PT2M

8. Serve

   Serve immediately or keep chilled until ready to eat. This dish is perfect for picnics or as a refreshing summer dessert.

   Time: PT0M

Nutrition Facts

Calories

210

Protein

3 g

Carbohydrates

38 g

Fat

6 g

Fiber

4 g