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Filipino Fruit Salad
Servings 9 People
Ingredients
- 1 Can Del Monte Classic Fruit Cocktail 30 oz
- 1 Can Dole Pineapple Chunks 8 oz
- 1 Can Young Coconut In Meat Syrup 20 oz
- 1 Jar Coconut Gel In Syrup Nata De Coco STRIPS 17.6 oz
- 1 Red or Green Apple Cut Into Cubes
- 1 Jar Sugar Palm - Green 12 oz
- 1 Can Sweetened Condensed Milk Your choice to use half or all of it. 14 oz
- 2 Cans Nestle Table Cream 7.6 oz
- 1 Jar Marischino Cherries 7 oz
- 1 Bag Shredded Mild Cheddar Cheese 3 oz, Optional
- 1 Bag of Raisins Use a handful 4.5 oz
Instructions
- Dump the Fruit Cocktail, Pineapple Chunks, Coconut Gel, the Young Coconut Meat and the green Sugar Palm into a colander to drain overnight. Place the colander in a large bowl to catch all the syrup. Be sure to place something under the colander to raise it above the liquids. Cover and refrigerate overnight. All the fruits should be fully drained otherwise it could cause your fruit salad to be runny.
- The next day discard the juices on the bottom of the bowl. Then dump the fruits back into the bowl and gently mix until well combined.
- Make the cream mixture. Shake the 2 cans of table cream before opening them. Then pour the 2 table creams into a bowl. Pour in half of the can of condensed milk. Then do a taste test. If it is not sweet enough for you then add more of the condensed milk to your liking. Whisk to blend.
- Pour the cream mixture over the fruit salad. Toss gently to combine everything.
- Drain the maraschino cherries and remove the stems. Add half into the fruit salad and save the other half to place on top of your fruit salad.
- Cut up apple into cubes and add to the fruit salad.
- Add a handful of raisins and stir.
- Add the shredded cheese and mix.
- Transfer fruit salad to an air tight container and place it in the freezer for 1 hour or refrigerate for 2-3 hours.