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Filipino Fruit Salad Recipe

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A classic Filipino Fruit Salad combines chilled tropical fruit cocktail, sweet creamy condensed milk, and chewy nata de coco and kaong, resulting in a refreshing and delightful dessert that's perfect for warm days or special occasions.

Ingredients

Fruit and Toppings

  • 1 small can chilled tropical fruit cocktail (255 grams net weight)
  • 1/4 cup drained red kaong (sugar palm fruit) (about 16 pieces)
  • 1/4 cup drained green nata de coco (coconut gel) (about 12 pieces)
  • 4 maraschino cherries with stem

Cream Mixture

  • 1 cup chilled Nestlé canned table cream (8 ounces)
  • 1/8 cup sweetened condensed milk

Instructions

  1. Combine Cream and Condensed Milk: In a large shallow bowl, pour chilled table cream and the sweetened condensed milk. Stir the mixture thoroughly until the cream and condensed milk are well combined into a smooth, sweet base.
  2. Add Fruits and Mix: Add the drained tropical fruit cocktail, red kaong, and green nata de coco to the cream mixture. Gently fold these ingredients together until evenly mixed.
  3. Chill Before Serving: It is recommended to chill the fruit salad in the refrigerator for at least 2 hours to allow flavors to meld and to serve it cold for the best taste and texture.
  4. Serve with Maraschino Cherries: Once chilled, serve the fruit salad immediately in individual bowls. Top each serving with a maraschino cherry with stem for a classic touch and added sweetness.

Notes

  • Ensure all ingredients, especially the canned cream and fruit cocktail, are well chilled before mixing for a refreshing dessert.
  • Draining the nato de coco and kaong well prevents excess liquid from diluting the cream mixture.
  • You can substitute Nestlé table cream with fresh heavy cream for a richer texture.
  • Feel free to add other fruits like pineapple chunks or mango for variety.
  • Consume within 1-2 days for best freshness and quality.

Find it online: https://cookedbygrace.com/filipino-fruit-salad-recipe/