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Hello! How is summer treating you so far?

I don’t think it’s going away anytime soon in my part of the world. But that’s okay. I’ve been keeping myself busy thinking of ways to beat this heat with delightful treats like today’s recipe.

This summer fruit salad is made of frozen fruits bathed in a deliciously sweet and creamy dressing. It is an actual dessert treat rather than a salad (wink!).

Fruit Salad frozen with sweet and creamy dressing

Fruit salad is a favorite holiday dessert in the Philippines. Canned or preserved fruits are its main ingredients and occasionally fresh fruits are added. It all depends on what’s in season and what the budget permits. It is typically chilled overnight just enough for the breezy December weather.




Filipino Fruit salad ingredients

The salad we are making today, however, is the summer version. Freezing the whole mixture instead of just letting it cool in the fridge completely transforms each piece into melt-in-your-mouth soft fruit candies. Sound good already?

What are the ingredients?

The first three ingredients are classic Filipino fruit salad ingredients. They are inexpensive and widely available in any grocery store in the Philippines. Amongst the three, nata de coco is my favorite. I love its lush chewy texture. There’s really nothing like it.

Fruit Salad Ingredients Filipino Style

Once you have the main ingredients, you can pretty much add any fresh fruits you have at hand. Just choose the fruits that work together and flavors that complement one another.

Feel free to make your own fruit cocktail from scratch. Just use fruits that won’t easily get mushy after being frozen.

A popular addition to this fruit salad is young coconut strips. If you have that, I highly recommend adding some.

If you are using pears or apples, drizzle it with lemon or calamansi juice to prevent oxidation.

More Filipino treats!




What is Filipino Style Fruit Salad?

Two words: SWEET and CREAMY

Like ice cream. Chunky, fruity ice cream that is.

Frozen Fruit Salad with Sweet and Creamy dressing

Filipino Fruit Salad Dressing

The sweet and creamy dressing is what makes this distinct from all other fruit salads. To make it, you will just need two simple key ingredients: table cream and condensed milk. When mixed together, it creates a sweet and luscious coating to the fruits. It is so good especially after it starts to melt just before serving.

While the table cream can easily be replaced with fresh cream, sweetened condensed milk is essential in making this salad. There’s no other substitute for it.

Fruit salad with sweet and creamy dressing

In case you are wondering, the chilled version of this Summer Fruit Salad is equally good. Just look at the picture above.

Storage tips:

  • Shelf life of the frozen fruit salad with the dressing is 2 weeks and 5 days for the chilled version.
  • DO NOT refreeze after thawing. Keep it in the fridge and it should be good within 24 hours.

Watch the video on how to make Filipino style Summer Fruit Salad




Summer Fruit Salad (Filipino Style)

This summer fruit salad is made of frozen fruits bathed in a deliciously sweet and creamy dressing. It is an actual dessert treat rather than a salad.
Servings: 8 -10 small servings
Author: Mella

Ingredients

  • 2 cans fruit cocktail drained
  • 2 packs (12.7 oz / 360g each) nata de coco drained
  • 1 small jar (12 oz) kaong or sweet palm fruit
  • 2 apples diced
  • bunch of grapes sliced
  • 2 teaspoons lemon juice or calamansi juice

Sweet Dressing

  • 3 cans (6 oz /170 g each) table cream or fresh whipping cream
  • 1 can condensed milk

Instructions

  • Drain the cans of fruit and nata de coco using a mesh strainer. Discard the syrup.
  • Wash the apples and grapes thoroughly. Slice or dice the apples. Cut the grapes if desired or leave them whole. If serving to kids or toddlers, I suggest slicing them for safety reasons.
  • Toss the sliced apples in lemon juice, let it sit for 1 to 2 minutes.
  • In a large mixing bowl, combine the canned fruits, nata de coco, kaong, apples, and grapes.
  • Pour the cream and condensed milk over the fruits. Using two large spoons, gently toss the dressing and the fruits. Transfer to a freezer-safe container. Freeze for 6 hours or overnight. Thaw for 15 minutes just before serving. Enjoy!

Notes

  • If serving to toddlers, slice fruits like grapes to bite size pieces JUST TO BE ON THE SAFE SIDE.
  • Other fresh fruit variations: pears, papaya, pineapples, peaches, young coconut strips.
  • Table cream can be substituted with fresh whipping cream.
  • Feel free to make your own fruit cocktail from scratch. Just use fruits that won’t easily get mushy after being frozen.
  • You can freeze the half and chill the other half in the fridge and see which ones you like better. The chilled version is equally good.
  • Shelf life of the frozen fruit salad with the dressing is 2 weeks and 5 days for the chilled version.
  • DO NOT refreeze after thawing. Keep it in the fridge and it should be good within 24 hours.
 

Love this recipe? Show me what you made on Instagram or Facebook and tag me at @rivertenkitchen or hashtag it at #rivertenkitchen

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