Filipino fruit salad is a creamy and colorful dessert made with canned fruits, sweetened cream, and condensed milk. It's a classic holiday favorite that's rich, refreshing, and easy to make.
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When it comes to Filipino holiday gatherings, this fruit salad has always been a staple, especially for Christmas and New Year. It's one of those desserts that instantly brings a sense of nostalgia. My mother had her own variation and I'd always look forward to helping her mix it together, sneaking spoonfuls before it even made it to the fridge.
This is my own version and I've downsized it so I can make a small or large batch. Although this is traditionally served on holidays, I'll take any excuse to enjoy it year-round. It's perfect for potlucks, birthdays, and family reunions since you can make a big batch ahead of time. For me, no Filipino celebration feels complete without this sweet, creamy fruit salad waiting in the fridge, ready to be served after a hearty meal.
Ingredients
- Tropical fruit cocktail - Adds a colorful mix of sweet and tangy fruits that form the refreshing base of the salad.
- Nestlé canned table cream - Gives the salad its rich, smooth, and creamy texture that ties all the flavors together.
- Sweetened condensed milk - Sweetens the mixture perfectly while enhancing the creamy consistency.
- Red kaong (sugar palm fruit) - Adds a chewy texture and a pop of color that makes the salad more festive.
- Green nata de coco (coconut gel) - Provides a pleasant, jelly-like bite and balances the sweetness of the other fruits.
- Maraschino cherries - Used as a garnish to add a bright, decorative touch and a hint of sweetness on top.
Scroll down to the recipe card for quantities used.
Instructions
Pour chilled cream and condensed milk into a large bowl. Stir until well-combined.
Add drained tropical fruit cocktail, kaong and nata de coco. Mix to combine.
It's recommended to chill this fruit salad at least 2 hours before serving. Serve in individual bowls and top with a stemmed cherry.
Hint: Make sure all your ingredients are well-chilled before mixing. This helps the cream thicken, prevents the salad from becoming watery, and makes it extra refreshing when served.
Variations
Here are some easy ways to customize the Filipino fruit salad recipe:
- Add fruits - Mix in fresh diced apples, lychee, mangoes, diced peaches, or banana slices for a fresher and more vibrant flavor.
- Include cheese - A bit of shredded cheddar adds a delicious sweet-and-salty twist that many Filipinos love.
- Use buko (young coconut) - Stir in fresh or bottled buko strips for extra creaminess and tropical flavor.
- Make it lighter - Swap regular cream for all-purpose cream lite or use less condensed milk for a less sweet version.
- Turn it into a frozen treat - Chill it in the freezer for a few hours to make a semi-frozen, ice cream-like treat.
- Add texture - Toss in mini marshmallows or crushed graham crackers for extra fun and variety.
- Serve it differently - Spoon it into small cups or graham crust shells for a party-ready presentation.
Tips
Top tip: Always chill your ingredients, especially the cream and fruit cocktail, before mixing. This keeps the salad thick, creamy, and perfectly cold without needing extra time in the fridge.
More Helpful Tips:
- Drain the fruits, kaong, and nata de coco well to prevent the salad from turning watery.
- Gently fold the ingredients instead of stirring vigorously to keep the fruits intact.
- Adjust the sweetness by adding more or less condensed milk to your liking.
- Let the salad rest in the fridge for a few hours before serving so the flavors blend beautifully.
- Store leftovers in an airtight container and consume within 2 to 3 days for the best texture and taste.
- For a lighter version, substitute some of the cream with yogurt or a lower fat canned cream.
Serving suggestions
This Filipino style fruit salad is best served chilled, straight from the fridge, especially on warm days or after a hearty meal. I love serving it in small dessert bowls or clear cups so you can see all the colorful fruits and creamy layers. It's perfect for parties, potlucks, or as a sweet ending to any family gathering because it is simple, refreshing, and always a crowd favorite.
For holidays or special occasions, you can make it look extra festive by topping each serving with a maraschino cherry or a sprinkle of grated cheese. It pairs beautifully with classic Filipino food like chicken adobo or pancit bihon.
If you're planning a dessert table, try serving this fruit salad next to leche flan for a delicious duo that highlights the best of Filipino desserts. Together, they make any celebration feel extra special and full of classic flavor.
Storage
To store, transfer it to an airtight container and keep it in the refrigerator. It stays fresh for up to 2 to 3 days, though it's best enjoyed within the first day when the fruits are still firm and the cream is thick. Avoid leaving it at room temperature for long periods, as the dairy can spoil easily.
If the salad starts to separate after chilling, just give it a gentle stir before serving. For a slightly frozen, ice cream-like texture, you can also store it in the freezer for about an hour before serving. Just don't let it freeze completely.
FAQs
Yes! Try fruits like apples, mangoes, grapes, or pineapples. Just make sure to cut them into small pieces and chill them before mixing to keep the salad cold and refreshing.
It stays good for about 2 to 3 days when stored in an airtight container in the refrigerator. Beyond that, the texture and flavor may start to change as the fruits soften.
This usually happens if the fruits weren't drained well before mixing. Always remove excess syrup or liquid to keep the salad creamy and thick.
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Recipe
Filipino Fruit Salad
Ingredients
- 1 small can chilled tropical fruit cocktail 255 grams net weight
- 1 cup chilled Nestlé canned table cream 8 ounces
- ⅛ cup sweetened condensed milk
- ¼ cup drained red kaong (sugar palm fruit) about 16 pieces
- ¼ cup drained green nata de coco (coconut gel) about 12 pieces
GARNISH: optional
- 4 maraschino cherries with stem
Instructions
- In a large shallow bowl, pour chilled cream and condensed milk, then stir until well-combined.
- Add drained tropical fruit cocktail, kaong, and nata de coco, then mix to combine.
- If the fruit salad is still cold after making the dessert, immediately serve in individual bowls and top with maraschino with stem.
- (It is recommended to chill this fruit salad at least 2 hours before serving.)
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