|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||5%|
|Total Sugars 23g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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), is often 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.
Learn what foods you need to stock your pantry with to cook Filipino recipes.
Click Play to See This Filipino Fruit Salad Recipe Come Together
"Because this recipe calls for canned fruit it can be made anytime of the year. Though you can certainly substitute fresh fruit if you've got it. It's easy to make and requires few ingredients. It would also be a fun one to make with the kids." —Carrie Parente
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
Steps to Make It
Gather the ingredients.
Combine the fruit cocktail and peaches in a bowl and stir.
Using a whisk, whip the cream and sweetened condensed milk in a measuring cup or bowl until slightly thickened, about 2 minutes.
Pour the cream and condensed milk over the fruit cocktail and peaches. Stir well. Keep chilled until ready to serve.
This fruit salad will last up to two days in the refrigerator. Wrap the bowl tightly with plastic wrap or transfer over to an airtight container.
- 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 if you like, and you have access to them. It makes the salad even more refreshing.