Filipino Fruit Salad is a popular Philippine dessert that is easy and quick to make. This is one of the few recipes I learned when I was a teenager. We make this dessert throughout the year and we always have it during Christmas and New Years. To really enjoy it’s creamy deliciousness it has to be chilled overnight. But that doesn’t always happen in our household. Once it is cold we are all over it. But I still suggest that you leave it in the fridge overnight.
One thing I miss when making Filipino Fruit Salad is the addition of lakatan banana. I call this the orange banana. This banana goes so well with this fruit salad. Lakatan banana is not available in the USA. The type of banana we have in the US turns brown quickly when exposed to air or added to anything unlike lakatan. Nevertheless, even without this banana the fruit salad is still creamy and scrumptious.
I want to point out when making this Filipino Fruit Salad you can adjust the amount of condensed milk to your liking. My recipe calls for ¾ can of condensed milk but you may add the remaining condensed milk if you desire a sweeter fruit salad.
Also, you want all ingredients to be fully drained of its syrup. The fruit salad should have a creamy consistency.
When making fruit salad you are not just limited to what I have listed as ingredients. You can also add canned peaches and nata de coco. Mayonnaise is also optional but it adds richness to the salad. You probably won’t even notice the taste if you omit the mayo. You can also make a simple fruit salad by just combining the fruit cocktail, condensed milk and table cream.
If you haven’t decided what dessert to serve this New Year’s Eve make this Filipino Fruit Salad. It is a superstitious belief that anything served on the table should be round. Some of our favorite food served on New Year’s Eve is not round but we use a serving plate or bowl that is circular.
How to Make Filipino Fruit Salad
Creamy Filipino Fruit Salad is easy to make.
- 2 cans 30 oz. fruit cocktail drained
- 1 can 7.6 oz. table cream
- ¾ can of 14 oz. sweetened condensed milk
- 1 cup green palm sugar fruit (kaong) drained
- 1 cup red palm sugar fruit drained
- 1 cup young coconut meat drained
- 1 Granny Smith apple cubed
- 2 lakatan bananas cubed (optional)
- maraschino cherries garnish
- ¼ cup cheddar or parmesan cheese grated
- 2 tablespoons mayonnaise optional
On a colander drain syrup from fruit cocktail, palm sugar fruit (kaong) and coconut meat. When fully drained transfer to a large bowl. Discard syrup.
Peel one granny apple and cut in cubes.
If desired, peel two lakatan bananas and cut in cubes. Note: I believe this is only available in the Philippines.
Add the granny apple and bananas in the fruit cocktail mixture. Stir-in the sweetened condensed milk, table cream, mayonnaise and grated cheese.
Mix well. Taste if sweetness is to your liking. If not you may slowly add more sweetened condensed milk.
Blend well, cover the bowl and refrigerate overnight.
Serve cold and garnish with maraschino cherries. Enjoy!
Don't discard fruit cocktail juice if you can use it for other purposes.