skip to Main Content

Fresh and canned fruit salad bathed in a deliciously sweet and creamy dressing made of condensed milk and cream. It’s an actual dessert, rather than a salad. Best served chilled or frozen!

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.

Thi salad can be serve two ways–chilled or frozen.

I call the frozen version Summer fruit salad. 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.

Meanwhile, the chilled version is perfect for breezy and colder months. And that is why this is one of our favorite dessert salad for Christmas and New Year family dinners.




Filipino Fruit salad ingredients

FRUIT SALAD INGREDIENTS

  • canned fruit cocktail
  • kaong or sugar palm fruit
  • nata de coco or coconut gel
  • fresh fruits like apples, grapes, pears etc.

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.

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.

Filipino Fruit Salad

Storage and Shelf-life

  • The 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.

More MUST TRY Filipino Desserts

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




Sweet and Creamy Fruit Salad (Filipino Style)

This fruit salad is made of fresh and canned fruits bathed in a sweet and creamy dressing. It is an actual dessert treat rather than a salad. Best served chilled or frozen!
Prep Time15 mins
Cook Time10 mins
Course: Salad
Cuisine: Filipino
Keyword: creamy fruit salad, filipino-style fruit salad, fruit salad recipe
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 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.
  • The 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.
Jump to Video

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

This post contains affiliate links. If you click on an affiliate link and make a purchase, I will make a small percentage of your purchase. This helps keep this website running. Thank you!

Last Updated on

Leave a Reply

shares