Hull and quarter the strawberries into bite-sized pieces, then place them in a large mixing bowl. Add the raspberries and both the red and green grapes to the bowl. Drain the canned pineapple, reserving the juice in a separate small bowl, then add the pineapple chunks to the fruit mixture. This prep work ensures all your fruit is ready before you start building the creamy base, which prevents the bananas from browning.
Pour the reserved pineapple juice into a medium bowl and add the instant vanilla pudding powder. Whisk vigorously for about 1-2 minutes until the mixture becomes smooth and thickens slightly—this ensures the pudding powder fully hydrates and won't have any lumps. The pudding will continue to thicken as it sits, so don't over-mix. I always use Jell-O brand pudding because it has the most reliable thickening power and creates a silky texture throughout the salad.
Gently fold the whipped topping into the pudding mixture using a rubber spatula, stirring until just combined—avoid over-stirring, which can deflate the fluffy texture. Add the fresh lime juice and fold gently one more time to distribute the bright citrus flavor evenly throughout the base. I prefer Cool Whip because its light, fluffy texture creates the best mouthfeel, and the lime juice adds a subtle brightness that complements all the fruits perfectly.
Pour the creamy pudding mixture over the prepared fruit in the large bowl. Using a large spoon or spatula, gently fold everything together until all the fruit is evenly coated with the creamy base, being careful not to crush the delicate berries. The fruit should be distributed throughout without any clumps of fruit or pockets of plain pudding.
Transfer the fruit salad to a serving bowl or cover it and refrigerate for at least 1 hour to allow the flavors to meld and the pudding to fully set. Just before serving, slice the bananas into 1/2-inch thick rounds and gently fold them into the salad—this prevents the bananas from browning and keeps them at their freshest. Serve chilled and enjoy!