Best Peach Salad

Summer produce season is my favorite time of year. I get so excited when I see those first peaches show up at the farmer’s market. But let’s be honest – sometimes I buy way too many and they all ripen at once. That’s when I need recipes that use up a bunch of peaches without turning on the oven in this heat.

That’s where this peach salad comes in. It’s fresh, it’s easy, and it uses up those perfectly ripe peaches before they go bad. I can throw it together in about ten minutes, and it works as a side dish or even a light lunch. My kids actually ask for seconds, which is saying something when fruit is involved.

Want something sweet and refreshing? This is it. Need a dish for your next barbecue? Perfect. Honestly, I make this salad at least once a week when peaches are in season because it’s just that good.

What Kind of Peaches Should I Use?

While this recipe calls for canned peach slices, you can definitely swap in fresh peaches if they’re in season and perfectly ripe. Fresh peaches will give you a brighter flavor, but make sure they’re soft and sweet since underripe peaches can be too firm and tart for this creamy salad. If you’re using fresh, you’ll want about 3-4 medium peaches, peeled and chopped into bite-sized pieces. Canned peaches are actually great for this recipe because they’re consistently sweet and have the right texture – just make sure to drain them well so your salad doesn’t get watery.

Options for Substitutions

This creamy peach salad is pretty forgiving when it comes to swaps:

• Canned peaches: Fresh peaches work great when they’re in season – just peel and chop about 3-4 medium peaches. You can also use frozen peaches, but thaw and drain them first to avoid extra liquid.
• Crushed pineapple: Pineapple chunks work fine if that’s what you have – just drain and chop them smaller. You could also try mandarin oranges for a citrus twist.
• Instant vanilla pudding mix: Banana or coconut cream pudding mix makes a nice change. You can also use cheesecake pudding mix for a richer flavor.
• Whipped topping: Heavy cream whipped with 2 tablespoons of powdered sugar works perfectly. Just make sure it’s nice and fluffy before folding it in.
• Mini marshmallows: Regular marshmallows cut into smaller pieces work just fine. You can also skip them entirely if you prefer less sweetness.
• Pecans: Walnuts, almonds, or even toasted coconut flakes make good alternatives. If you’re not into nuts, try adding some granola for crunch.

Watch Out for These Mistakes While Making

The biggest mistake when making peach salad is not draining your canned fruit thoroughly, which can turn your creamy dessert into a watery disappointment – pat the peaches and pineapple dry with paper towels after draining for the best texture.

Another common error is adding the whipped topping while it’s too warm or mixing it too vigorously, which can cause it to deflate and lose that light, fluffy consistency you want.

To get the perfect balance of flavors, make sure to fold in your ingredients gently rather than stirring aggressively, and always chill the salad for at least 2 hours before serving so the pudding mix can properly set and the flavors can meld together.

If you’re adding pecans, wait until just before serving to maintain their crunch, and remember that this salad tastes even better the next day once all the flavors have had time to blend.

What to Serve With Peach Salad?

This sweet and creamy peach salad is perfect for potlucks, barbecues, and family gatherings where you want something light and refreshing. It pairs beautifully with grilled meats like chicken, pork chops, or hamburgers since the fruity sweetness balances out savory flavors really well. I love serving it alongside other picnic favorites like potato salad, coleslaw, or baked beans for a complete summer spread. You can also enjoy it as a dessert on its own, or even as a sweet side dish with fried chicken or ham during the holidays.

Storage Instructions

Refrigerate: This peach salad tastes best when it’s nice and cold! Store it covered in the fridge for up to 3 days. The flavors actually get better after sitting for a few hours, so it’s perfect to make ahead for potlucks or family gatherings.

Make Ahead: You can prep this salad up to a day before serving, which makes it super convenient for parties. Just mix everything together except the pecans if you’re using them, then add those right before serving to keep them crunchy.

Serve Cold: Always serve this salad straight from the fridge – it’s meant to be a refreshing cold side dish. Give it a gentle stir before serving since the ingredients might settle a bit. If it seems too thick after sitting, you can fold in a little extra whipped topping.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 7-10 g
• Fat: 28-35 g
• Carbohydrates: 220-250 g

Ingredients

• 1 cup shredded coconut
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 container (8 oz) whipped topping
• 1 can (15 oz) peaches, drained and diced
• 1 cup miniature marshmallows
• 1 can (20 oz) pineapple, crushed and drained
• 1/2 cup chopped pecans, optional

Step 1: Combine Fruit and Marshmallows

• 1 can (15 oz) peaches, drained and diced
• 1 can (20 oz) pineapple, crushed and drained
• 1 cup miniature marshmallows

In a large bowl, gently combine the diced peaches, drained crushed pineapple, and miniature marshmallows.

Stir to evenly distribute the ingredients.

Step 2: Add Pudding Mix

• 1 package (3.4 oz) instant vanilla pudding mix
• fruit and marshmallow mixture from Step 1

Sprinkle the instant vanilla pudding mix evenly over the fruit and marshmallow mixture from Step 1.

Stir the mixture thoroughly until all the fruit and marshmallows are evenly coated with the pudding mix.

Step 3: Fold in Whipped Topping

• 1 container (8 oz) whipped topping
• fruit, marshmallow, and pudding mixture from Step 2

Gently fold in the whipped topping into the mixture from Step 2, mixing just until the ingredients are well integrated and creamy.

I find using a spatula helps keep the salad light and fluffy.

Step 4: Add Coconut and Pecans

• 1 cup shredded coconut
• 1/2 cup chopped pecans, optional
• whipped fruit mixture from Step 3

Carefully mix in the shredded coconut and, if using, the chopped pecans.

Stir just enough to distribute everything evenly but avoid overmixing.

Step 5: Chill the Salad

Cover the bowl and refrigerate the salad for at least 1 hour before serving.

Chilling allows the flavors to meld and the texture to set nicely.

For an even better flavor, I sometimes let it chill overnight.

Best Peach Salad

Delicious Best Peach Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4

Calories 1225 kcal

Ingredients

  

• 1 cup shredded coconut
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 container (8 oz) whipped topping
• 1 can (15 oz) peaches, drained and diced
• 1 cup miniature marshmallows
• 1 can (20 oz) pineapple, crushed and drained
• 1/2 cup chopped pecans, optional

Instructions

 

• In a large bowl, gently combine the diced peaches, drained crushed pineapple, and miniature marshmallows. Stir to evenly distribute the ingredients.
• Sprinkle the instant vanilla pudding mix evenly over the fruit and marshmallow mixture from Step 1. Stir the mixture thoroughly until all the fruit and marshmallows are evenly coated with the pudding mix.
• Gently fold in the whipped topping into the mixture from Step 2, mixing just until the ingredients are well integrated and creamy. I find using a spatula helps keep the salad light and fluffy.
• Carefully mix in the shredded coconut and, if using, the chopped pecans. Stir just enough to distribute everything evenly but avoid overmixing.
• Cover the bowl and refrigerate the salad for at least 1 hour before serving. Chilling allows the flavors to meld and the texture to set nicely. For an even better flavor, I sometimes let it chill overnight.