Filipino Fruit Salad Recipe
I think if I am not a Filipino I will be confused if someone tells me that the fruit salad is a very popular dessert item in the Philippines. This dessert is served in most of the important occasions such as birthdays, graduations, family gathering and this holiday season due to the fact that it’s easy to make and no cooking is required. I guess this became popular because of the Americans, they definitely had introduced the fruit cocktail and cream to the Filipino Cuisine though the Naval and Air Bases supermarkets as well as “pasalubong” or “balikbayan box” fillers from relatives who reside in the United States.
I remember as a child there is no celebration without this and each family makes it differently where fruit cocktail is the main ingredient and it starts to differ with the use extenders like cheese, corn, macaroni, sago pearls and nata de coco to name some. For me I guess I love most of the variations except the one that uses macaroni, on my personal opinion macaroni is not meant for a sweet taste.
For today I will post my favourite variation and just by adding our secret ingredient which is the lychees it gives another dimension in flavour that makes it taste differently, it even gives a bit of floral scent. We also partly freeze it so you get this random frozen cream on every bite.
Filipino Fruit Salad
- 2 800 g fruit cocktail in can 2 pcs red apples, cubed 2 pcs green apples, cubed 560 g lychees in can 2 cups nata de coco
- 1 cup cooked corn kernels 400 ml can condensed milk, chilled 300 ml thickened cream, chilled
- Maraschino cherry (optional, to garnish)
Thoroughly drain fruit cocktail, lychees and nata de coco in a colander. Cut lychees into quarters. Combine together condensed milk and thickened cream. In a large bowl combine together drain fruit cocktail, lychees, nata de coco apples and corn. Pour milk and cream mixture into the bowl then toss to coat the fruits evenly. Place in the freezer for two hours before serving. 3.2.2885
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