This Filipino fruit salad is another one of those dishes which probably originated during the American colonial period when the influx of canned goods from the United States gave birth to dishes with canned food as the primary ingredient. You may prefer fresh fruits in your fruit salad, with or without fresh coconut meat but that's not traditional. In order to fully understand Filipino fruit salad, one has to try this fruit cocktail version.
There are two things that characterize a Filipino fruit salad: All the fruits are canned, and the dressing always includes sweetened condensed milk. There are other preserves that can be added like nata de coco (coconut gel), kaong (palm seeds), and tapioca pearls. The fruit cocktail may also be augmented by canned pineapples and peaches. The meat from buko, or fresh young coconuts (which you can purchase frozen), also may be combined with the sweet canned fruits and preserves. Any way you make it, this fruit salad is a refreshing and sweet treat on a hot day.
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- 2 cups canned fruit cocktail (well-drained, chilled)
- 2 cups diced canned peaches (well-drained, chilled)
- 1/2 cup cream (well-chilled)
- 1/4 cup sweetened condensed milk (well-chilled)
Gather the ingredients.
Combine the fruit cocktail and peaches in a bowl and stir.
Lightly whip the cream and sweetened condensed milk in a measuring cup or bowl.
Pour over the fruit cocktail and peaches. Stir well.
Keep chilled until serving time. Serve and enjoy.
Versions of this Filipino fruit salad can vary with the ratio of cream to sweetened condensed milk. This recipe uses a 2-to-1 ratio, but feel free to change the proportions of the ingredients. You may also add canned pineapple and strips of fresh and tender coconut meat.