Filipino Fruit Salad is a delightful and colorful dessert that finds its way to the dining tables of many Filipino families, especially during festive occasions. This creamy, sweet treat combines a variety of fruits and is enhanced with a touch of richness from cream and cheese. If you’re looking to add a touch of tropical flavor to your gatherings, this recipe is sure to impress your guests and family alike.
Ingredients
- 250 ml Nestle All Purpose Cream
- 14 ounces (396 g) Carnation Condensed Milk
- 30 ounces (850 g) fruit cocktail (canned)
- 12 ounces (340 g) kaong sugar palm (canned)
- 12 ounces (340 g) nata de coco coconut gel (canned)
- 1 lb (450 g) fresh coconut strips
- 4 ounces (113 g) cheese, diced
Directions
- Prep the Fruits: Begin by draining the syrup from the canned fruit cocktail, kaong, and nata de coco. This step is crucial to avoid a watery salad.
- Combine Ingredients: In a large mixing bowl, combine the drained fruit cocktail, kaong, nata de coco, fresh coconut strips, diced cheese, Nestle All Purpose Cream, and Carnation Condensed Milk.
- Mix Gently: Use a spatula to gently fold the ingredients together until they are evenly mixed. Be careful not to mash the fruits.
- Chill the Salad: Cover the bowl with plastic wrap or a lid. Place it in the refrigerator and let it chill for about 3 hours. This allows the flavors to meld beautifully.
- Serve Chilled: Once chilled, serve your Filipino Fruit Salad in dessert bowls, and enjoy the tropical flavors.
Prep Time: 15 minutes
Chill Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: Approximately 8-10 servings
Nutrition Info: Per serving: Calories: ~250, Protein: 4g, Carbohydrates: 38g, Fat: 10g (may vary based on specific brands used)
How to serve
Filipino Fruit Salad is best enjoyed chilled, making it a refreshing dessert during warm weather. You can serve it in lovely dessert cups or bowls, either individually or as a large communal dish. For an added touch of elegance, garnish each serving with some extra fresh coconut strips or a sprinkle of shredded cheese on top. This dish pairs beautifully with grilled meats or can stand alone as a sweet treat at any gathering.
FAQs
1. Can I add other fruits to Filipino Fruit Salad?
Yes! You can customize your salad by adding other fruits like mangoes, bananas, or even grapes, depending on your preferences.
2. How long can I store Filipino Fruit Salad?
It is best consumed within 2-3 days when stored in the refrigerator. The freshness of the fruits will start to decline after that.
3. Is Filipino Fruit Salad suitable for vegans?
Traditionally, the recipe includes cream and cheese, making it not suitable for vegans. However, you can substitute these ingredients with plant-based alternatives for a vegan version.
Filipino Fruit Salad
Ingredients
Main Ingredients
- 250 ml Nestle All Purpose Cream
- 14 ounces Carnation Condensed Milk (396 g)
- 30 ounces fruit cocktail (canned) (850 g)
- 12 ounces kaong sugar palm (canned) (340 g)
- 12 ounces nata de coco coconut gel (canned) (340 g)
- 1 lb fresh coconut strips (450 g)
- 4 ounces cheese, diced (113 g)
Instructions
Preparation
- Begin by draining the syrup from the canned fruit cocktail, kaong, and nata de coco.
- In a large mixing bowl, combine the drained fruit cocktail, kaong, nata de coco, fresh coconut strips, diced cheese, Nestle All Purpose Cream, and Carnation Condensed Milk.
- Use a spatula to gently fold the ingredients together until they are evenly mixed. Be careful not to mash the fruits.
- Cover the bowl with plastic wrap or a lid and place it in the refrigerator to chill for about 3 hours.
- Once chilled, serve your Filipino Fruit Salad in dessert bowls, and enjoy the tropical flavors.