Fruit salad is a dish consisting of various kinds of fruit, served in a liquid, either in their own juices or a syrup. In different forms fruit salad can be served as an appetizer, a side-salad, or a dessert. In the Philippines, fruit salads are usually made with buko, or young coconut, and condensed milk in addition to other canned or fresh fruit.
Fruit Salad #1
4 pcs coconut
1 large can fruit cocktail
1 can whole kernel corn
1 bottle sweet coconut gel (nata de coco)
1 bottle sugar palm gel (kaong)
a handful of seedless raisins
3 bricks (250 ml each) all purpose cream
2 big cans (300 ml each) condensed milk
1 small can (158 ml) evaporated milk
1/4 cup cheddar cheese, grated
1/4 cup cheddar cheese, finely minced
When you buy your coconut, let the vendor separate the coconut meat from the coconut water. You can also made them cut the coconut meat into strips, meaning less work in the kitchen, hehe! Reserve the coconut water in the fridge until needed or just drink it as it is.
In a very large colander, put the coconut meat, fruit cocktail, kernel corn. Let the liquid drip until it is fully drained, about 15-20 minutes. Reserve the strained liquid in the freezer for future use.
Now, in a smaller colander. Do the same with the sweet coconut gel and sugar palm gel. Disregard the syrup.
In a very large mixing bowl, combine all the ingredients. Mix until well-blended. Place in several containers. Cover tightly and freeze. I like placing my fruit salad in several containers, small to medium sizes, for it wouldn’t be hard for us to get and eat it, straight in the container, no need to place it in small serving plate. This also means less dishes to wash.
Filipino Style Fruit Salad
1 1/2 cups heavy cream
1 (8 ounce) packages cream cheese
3 (14 ounce) cans fruit cocktail, drained
1 (14 ounce) cans pineapple chunks, drained
1 (14 ounce) cans lychees, drained
1 cup coconut
1 (8 ounce) packages unsalted chopped almonds (optional)
1 1/2 cups cubed apples (optional)
1. Mix heavy cream and cream cheese together to a smooth sauce like consistency.
2. Combine with other ingredients and blend well, chill overnight.
Fruit Salad #2
by panlasang pinoy
1 can (large) fruit cocktail
1 cup fresh strawberries, cleaned and cut in half lengthwise
1 cup blueberries, cleaned
3 pieces kiwi, cleaned and sliced into bite size pieces
¾ cups nata de coco
14 ounces condensed milk
8 ounces table / medium cream or all purpose cream
1. Drain the juice from the fruit cocktail and transfer the canned fruits in a bowl.
2. Combine the fruit cocktail, strawberries, blueberries, kiwi, and nata de coco then toss lightly.
3. Add the condensed milk then mix lightly. Be extra careful so that the fruits will remain intact.
4. Add the table cream / medium cream then mix again. Make sure that the cream is properly distributed amongst the fruits.
5. Refrigerate for at least 3 hours.
6. Serve Chilled.
Fabulous Filipino Fruit Salad
1 – 10 oz jar maraschino cherries without stems
3 – 30 oz cans fruit cocktail (or 1 – #10 can)
1 – 20 oz can pineapple chunks
1 – 15 oz can mandarin orange segments
1/2 – 12 oz jar coconut sport (aka macapuno)*
1/2 – 12 oz jar sugar palm fruit (aka kaong)*
1/2 – 12 oz jar pineapple gel (aka nata de pina) and/or coconut gel (aka nata de coco)*
1 – 8 oz pkg. cream cheese, room temperature
1/2 – 14 oz can sweetened condensed milk
1/2 – 12 oz jar or can of jackfruit (aka langka) in syrup*
*can be found in most Filipino or Asian grocery stores
1. Drain & rinse the cherries, drain all fruits except the jackfruit. Set aside.
2. Blend the jackfruit and liquid in a food processor until smooth. Add the cream cheese and sweetened condensed milk, process until smooth.
3. Transfer the jackfruit-dairy mixture into a large mixing bowl. Gently stir in the rest of the drained fruits. Mix until all the fruit is coated in the creamy, white mixture.
4. Chill for several hours or overnight. Serve cold. Refrigerate leftovers promptly.
– For a sweeter fruit salad, use the whole can of sweetened condensed milk.
– Neuchatel cheese (8 oz) or Nestle Table Cream (1 or 2 – 8 oz cans) may be substituted for the cream cheese for a reduced fat version
– Amounts of fruits can be varied according to preferences and availability.
– Fresh fruits such as diced apples, sliced bananas, or halved grapes may be added as well.
Mama’s Philippine-style Fruit Salad
1 big can fruit cocktail (1 can = 2.84L/100 fl. oz)
2 cans toddy palm/toddy palm seed (1 can = 560mL; net weight: 20oz/565g)
1/2 can condensed milk (1 can = 300mL)
1 can thick cream/sterilized cream (1 can = 170mL)
Drain canned fruit cocktail and canned toddy palm well. If whole, slice toddy palm. If using other fruits, prep them: cut into pieces; drained canned fruits, etc.
Mix together drained fruits with condensed milk and cream. Cover and chill for at least 2 hours (make sure the dish is well-chilled). Mix/stir right before serving.
Buko Salad (Filipino Young Coconut & Fruit Salad)
3 cups coconut meat, grated ( or you can buy it canned)
1 (15 1/2 ounce) cans fruit cocktail, drained ( don’t use the juice from the can)
1 (10 1/2 ounce) cans Nestle cream
1 (10 ounce) cans sweetened condensed milk
1 cup whole kernel corn (optional)
1/2 cup cheddar cheese, grated (optional)
1. Combine and toss together all ingredients.
2. Freeze in the freezer.
3. Take it out and enjoy the cold desert.
Fiesta Fruit Salad
Mix of fruit is optional You may use the following:
5 apple cut in bite size
1 can pineapple chunks
5 banana (lakatan) cut in chunks
3 Oranges cut in bite size
1 pack raisins
2 Watermelon cubes
2 all purpose cream or whipped cream
1 can condensed milk
1. In a large bowl, Mix the fruit with cream and condensed milk.
2. You can add sugar or milk for desired sweetness of fruit salad.
3. keep refrigerated and serve.
Sources: Wikipedia, dcookingmudra.blogspot.com, food.com, panlasangpinoy.com, , , filipinocooking.net