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 minutesmins
Cook Time10 minutesmins
Servings: 8-10 small servings
Calories: 188kcal
Author: Mella
Ingredients
2cansfruit cocktaildrained
2packs (12.7 oz / 360g each)nata de cocodrained
1small jar (12 oz)kaong or sweet palm fruit
2applesdiced
bunch of grapessliced
2teaspoonslemon juice or calamansi juice
Sweet Dressing
3cans (6 oz /170 g each)table cream or fresh whipping cream
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!
Video
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.
Course :Salad
Cuisine :Filipino
Keyword :creamy fruit salad, filipino-style fruit salad, fruit salad recipe