Orange Tapioca Salad

You won’t find any vegetables in orange tapioca salad. The vintage treat peaked in popularity in the mid-1900s, when home cooks were fascinated by the endless possibilities of Jell-O. Colorful, fruity and jiggly, eye-catching gelatin dishes are surprisingly versatile. For instance, this orange salad with tapioca is a delicious dessert, especially topped with whipped cream or something crunchy, like nuts. But it also makes a sneakily good side dish. It brightens up a table laden with rich, savory foods, whether at the holidays or a summer potluck.

Though it looks elaborate, this recipe is an effortless combination of fruity Jell-O, creamy pudding mix and instant tapioca, which lends a surprising chewy texture. After stirring the mixes together, you’ll fold in whipped topping and chunks of fruit. The airy confection is juicy, fluffy and addictive. It features mandarin oranges and pineapple like ambrosia, but it’s a creamier and lighter take on the retro dessert salad.

Orange Tapioca Salad Ingredients

• Water: Water activates the gelatin and pudding mixes.
• Orange gelatin: Citrus-y, bright orange gelatin is the base of this fresh, fruity dessert.
• Instant vanilla pudding mix: Thick pudding mix enriches the Jell-o, adding an unexpected creaminess. Make sure to use instant pudding mix vs. cook-and-serve mix.
• Tapioca pudding mix: Starchy tapioca pudding firms up into soft, chewy “pearls” that add a unique texture to the dish.
• Mandarin oranges: Using canned mandarin oranges ensures consistent flavor and texture. Drain them before using.
• Crushed pineapple: Using canned pineapple results in a consistently sweet flavor. Drain the fruit before adding it to the mix.
• Frozen whipped topping: Fluffy whipped topping holds its shape nicely, even after sitting in the refrigerator for a bit.

Directions

Step 1: Activate the gelatin and pudding mixes

In a saucepan, bring the water to a boil. Whisk in the gelatin and both pudding mixes. Return to a boil, stirring constantly. Boil for one minute. Remove the mixture from the heat and let it cool completely.

Editor’s Tip: Cooling the mixture ensures the tapioca, pudding and gelatin properly set.

Step 2: Add the fruit and whip

Fold in the drained oranges and pineapple, then the whipped topping.

Editor’s Tip: Folding is a gentler kind of stirring. Use a big spatula to scoop the ingredients from the bottom to the top, folding in the chunky fruit and fluffy topping without knocking out the air.

Step 3: Chill

Spoon the salad into a big serving bowl. Cover the dish and refrigerate for two hours.

Editor’s Tip: A clear bowl shows off the color and fruit layers.

Orange Tapioca Salad Variations

• Add more fruit: For extra-juicy, fresh flavor, increase the quantity of oranges or pineapple in the recipe. You can also add chopped fresh fruit, such as bananas, cherries or strawberries.
• Change the fruit: Replace the pineapple and oranges with canned peaches.
• Play with the gelatin and puddings: Lemon or lime Jell-O would be delicious instead of orange. Coconut pudding mix would add a more tropical tone than the vanilla mix.
• Get fancy with garnishes: Before serving, top the bowl with orange zest, lemon zest, mini marshmallows, toasted coconut flakes or maraschino cherries.

How to Store Orange Tapioca Salad

Keep orange tapioca salad in the refrigerator, tightly covered, for up to four days.

Can you make orange tapioca salad ahead of time?

This Jell-O salad is a fantastic make-ahead dish. You can prepare the recipe up to two days ahead of time. Cover it tightly with storage wrap and store it in the fridge. For the best results, don’t add any garnishes until you’re ready to serve.

Orange Tapioca Salad Tips

How should you serve orange tapioca salad?

This airy fruit salad is unexpectedly versatile. It can work as a side dish (it’s actually a vintage Thanksgiving recipe). The bright citrus dish is good alongside rich, savory foods like turkey, roast beef, roast chicken and potatoes. Take it to a holiday potluck or a summer bash when the salad will be refreshing with lighter dishes like pasta salad and barbecue chicken.

Serve the orange tapioca salad cold from the fridge, or let it sit at room temperature for half an hour before serving. We like to put the serving bowl in the middle of the table and let everyone take a spoonful. If serving it as a dessert, use bowls and garnish with whipped cream or chopped nuts as desired. If serving it as a side, it can go right on a plate.

What if the orange tapioca salad didn’t set?

The most crucial step in the recipe is the first: boiling the water, then boiling the pudding and gelatin mixture. Make sure it cooks at a rolling boil for a full minute. Set a timer to be certain. Then, allow the mixture to cool at room temperature. If the mixture doesn’t thicken as it sits, return it to a boil and cook it for an extra minute, then cool it again.