Fruit Salad

November 6, 2019
Fruit Salad - featured image

The old style of making fruit salad has a very unusual ingredient and it’s the ingredient that prevents the melting or getting soggy of the cream in the salad. That ingredient is MAYONNAISE!

Mayonnaise? Yes, mayonnaise.

If I use my scientist’s hat, I might be able to figure out that the egg-oil combination of the mayonnaise acts as a binder for the condensed milk and cream and stabilizes the acidity of the fruits. Maybe? Maybe!

Here is a fruit salad that one can make a day ahead of the party and keep its non-soggy appearance even if it’s left on the serving table for a few hours. And if there are any leftovers, they are still good to go!

Let me show you how to make it:

Fruit Salad Filipino Style

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By Marianne de Leon Serves: 12
Prep Time: 30 minutes Cooking Time: - Total Time: 30 minutes

Creamy desert salad made with fruit cocktail and coconut strips plus a secret ingredient that prevents the cream from splitting as you leave it out on your fiesta table.

Ingredients

  • 1 big can (850 g or 30 oz) fruit cocktail and 1 big can of tropical fruit cocktail - open and drain in a colander but reserve the liquid.
  • 1 apple - wash and cut into 1 x 1/4 inch cubes and soak in the fruit cocktail juice to prevent browning.
  • 1 Asian pear - wash and cut into 1 x 1/4 inch cubes and soak in the fruit cocktail juice to prevent browning.
  • 1 small bottle (340 g or 12 oz) of nata de coco - drain
  • 1 small bottle (340 g or 12 oz) of kaong - drain
  • 1 can of (565 g or 20 oz) lychees - drain and cut into quarters
  • 1 small can (227 g or 8 oz) of pineapple tidbits - drain
  • 1 young coconut (green buko) - drain the juice and scrape the meat into strips
  • 1 can (300 ml) condensed milk
  • 1/2 c Japanese style mayonnaise (or one that is not too sour)
  • 1/2 c whipping or all-purpose cream

Instructions

1

In a big mixing bowl, place mayonnaise and slowly blend in the condensed milk until well incorporated.

2

Slowly add in the whipping cream and mix well.

3

Drain the apple and pear cubes from the fruit cocktail juice and add to the cream mixture.

4

Add the rest of the ingredients and mix gently.

5

Cover the bowl with plastic wrap or aluminum foil and place inside the refrigerator for about 4 hours before serving.

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