Want to try a fruit salad that’s a little different and totally delicious? Filipino fruit salad is a beloved classic packed with tropical flavors, creamy sweetness, and a unique blend of ingredients. It’s rich, satisfying, and perfect for special occasions or whenever you’re craving something with island flair. This one might just become your new favorite.
I love how it brings back memories of family gatherings where we’d laugh over stories and indulge in spoonfuls of this colorful delight. It’s a breeze to whip up and is perfect for any occasion where you want to impress without stress!
Ingredients
– 1 can (30 oz) fruit cocktail, drained
– 1 cup nata de coco, drained
– 1 cup kaong (sugar palm fruit), drained
– 1 cup shredded young coconut (buko)
– 1 can (14 oz) sweetened condensed milk
– 1 cup all-purpose cream or heavy cream
– Optional: maraschino cherries for garnish
Instructions
Step 1
In a large mixing bowl, combine the drained fruit cocktail, nata de coco, kaong, and shredded young coconut. Gently toss them together to mix the fruits evenly.
Step 2
In a separate bowl, whisk together the sweetened condensed milk and all-purpose cream until well blended.
Step 3
Pour the cream mixture over the mixed fruits. Gently fold everything together until the fruits are well coated with the creamy mixture.
Step 4
Transfer the fruit salad into a clear glass bowl for serving. Chill in the refrigerator for at least 2 hours to allow the flavors to meld and for the salad to set.
Step 5
Before serving, you can garnish with maraschino cherries for an extra pop of color. Serve cold and enjoy!
Ways to Improve It
1. Add a splash of vanilla extract or almond extract for extra flavor.
2. Mix in some diced fresh mango or pineapple for added freshness.
3. Use whipped cream instead of all-purpose cream for a lighter texture.
4. Sprinkle some toasted coconut flakes on top for a bit of crunch.
5. For a more indulgent version, add mini marshmallows.
Side Dishes to Serve With
This fruit salad pairs beautifully with grilled dishes like barbecued chicken or pork skewers during outdoor gatherings. It also complements savory Filipino dishes such as pancit or lumpia because its sweetness balances out the savory flavors.
Substitutions
1. Replace nata de coco with aloe vera gel cubes if unavailable.
2. Use coconut milk in place of all-purpose cream for a more intense coconut flavor.
3. Swap out kaong with lychee or longan if you prefer different textures.
4. Substitute shredded young coconut with desiccated coconut if necessary.
Recipe Variations
1. Tropical Twist: Add diced bananas and papaya for an extra fruity kick.
2. Nutty Delight: Mix in some chopped nuts like cashews or almonds for added texture.
3. Cheesy Version: Incorporate small cubes of cheese for a unique sweet-savory combination.
4. Choco-Lover’s Dream: Drizzle some chocolate syrup over the top before serving for chocolate lovers.
This Filipino fruit salad is not just a treat; it’s a taste of tropical paradise in every bite! Enjoy making it your own by trying out different variations and substitutions!
