Fruit Salad (Filipino Style)

The Filipino Fruit Salad is a staple dessert to most Filipino parties, just like the Leche Flan. The usual ingredients are canned fruit cocktail, condensed milk and of course the ever popular Nestle cream, so lucky we have it here in almost all groceries. I also add fresh apples as it provides texture and crunch in the salad that canned ones doesn’t have and mainly as an extender. However, apples easily gets brown while cutting, a simple tip is that: try to cut and toss immediately in the cream mixture, or keep them in the juice of the drained fruit cocktail.

I made this salad as requested by my husband, he loves fruit salad more than any other salads. He would eat this not as dessert but after waking up from his afternoon siesta. But the problem with this pinoy fruit salad is that it gets watery and the fruits look wilted after few days in the fridge, and so I won’t prepare much than we can’t eat in two or three days. Since it will be Eid holidays, I can bring some for our picnic. Happy Holidays!!!

Pinoy Fruit Salad

Ingredients

• 3 small cans(160 grams per can) nestle cream
• 2 cans (395 grams per can) of condensed milk; i used nestle brand
• 1 cup cubed kraft cheese
• 2 (400 grams drained weight) cans tropical fruit cocktail, drained
• 1 (400 grams drained weight) can pineapple chunks, drained
• 1 (340 grams) can peach, drained
• 1 (340 grams) bottle nata de coco
• 1 (340 grams) bottle sweet sugar palm fruit
• 1 cup raisin
• 3 cups cubed fresh apples (optional)

Preparation Instructions

1. Drain the fruit cocktail, pineapple chunks, peaches, sugar palm and nata de coco, thoroughly, leave in the strainer for at least 10 minutes.
2. Stir together the condensed milk and nestle cream. Whip until blended well.
3. Add in the drained fruits and cheddar cheese. Leave some few pieces of peach halves for garnishing.
4. Peel and cube the apples one at a time, putting the apples directly into the salad as they are cut. Mix together to evenly distribute the fruits.
5. Transfer the mixture into a serving dish with cover and garnish with peaches halves and raisins.
6. Refrigerate and serve cold.