A absolutely delightful treat that brings a taste of the tropics to your table, this Filipino Fruit Salad is a must-try for anyone looking for a refreshing and easy dessert. Packed with a variety of fruits and creamy goodness, it’s perfect for any occasion.
Why This Recipe Works
- The combination of tropical fruits offers a refreshing and vibrant flavor profile that’s hard to resist.
- Using canned fruits makes this recipe accessible year-round, no matter where you are.
- The creamy dressing ties all the flavors together, creating a harmonious blend that’s both rich and light.
- It’s incredibly versatile, allowing for numerous variations to suit any taste or dietary preference.
- This salad is a crowd-pleaser, perfect for potlucks, parties, or as a sweet treat at home.
Ingredients
- 2 cups canned fruit cocktail, drained
- 1 cup canned pineapple chunks, drained
- 1 cup canned mandarin oranges, drained
- 1 cup heavy cream
- 1/2 cup condensed milk
- 1/2 cup shredded coconut
- 1/2 cup mini marshmallows
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Serving dish
Instructions
Step 1: Prepare the Fruits
Start by draining all the canned fruits thoroughly to prevent the salad from becoming too watery. Combine the fruit cocktail, pineapple chunks, and mandarin oranges in a large mixing bowl. Gently toss them together to ensure an even distribution of flavors. Tip: For an extra touch of freshness, you can add a tablespoon of lemon juice to the fruits to enhance their natural flavors.
Step 2: Whip the Cream
In a separate bowl, pour the heavy cream and use a whisk to whip it until it forms soft peaks. This should take about 3-4 minutes. Be careful not to over-whip, as the cream can become too stiff. The goal is to achieve a light and fluffy texture that will blend beautifully with the other ingredients.
Step 3: Combine Cream and Condensed Milk
Once the cream is whipped, gently fold in the condensed milk. This combination will serve as the creamy dressing for your fruit salad. The condensed milk adds sweetness and richness, balancing the tartness of the fruits. Mix until just combined to maintain the lightness of the whipped cream.
Step 4: Add the Final Touches
Pour the creamy dressing over the prepared fruits and gently fold everything together until the fruits are evenly coated. Then, sprinkle in the shredded coconut and mini marshmallows, folding them in carefully to distribute throughout the salad. Tip: For a nutty crunch, consider adding a handful of chopped nuts like cashews or almonds.
Step 5: Chill and Serve
Transfer the salad to a serving dish and refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld together and the salad to set. Serve chilled for the best taste and texture. Tip: Garnish with a sprinkle of coconut or a few extra marshmallows on top for a decorative finish.
Tips and Tricks
For those looking to elevate their Filipino Fruit Salad, here are some advanced tips. First, consider using fresh fruits when in season for an even fresher taste. Just ensure they’re cut into bite-sized pieces. Second, experiment with the ratio of cream to condensed milk to suit your sweetness preference. Third, adding a dash of vanilla extract to the cream can introduce a subtle depth of flavor. Lastly, for a lighter version, you can substitute the heavy cream with Greek yogurt, though the texture will be less creamy.
Recipe Variations
- For a tropical twist, add chunks of fresh mango or papaya.
- Incorporate a cup of cooked sago or tapioca pearls for a chewy texture.
- Swap the condensed milk with coconut milk for a dairy-free version.
- Add a layer of graham crackers at the bottom for a crunchy base.
- Include a splash of rum or coconut liqueur for an adult version of this dessert.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This salad actually tastes better after chilling for a few hours as it allows the flavors to meld together. You can prepare it up to a day in advance, just keep it covered in the refrigerator until ready to serve.
Can I use fresh fruits instead of canned?
Yes, fresh fruits can be used for a fresher taste. Just make sure to adjust the sweetness accordingly since canned fruits are usually packed in syrup. You might need to add a bit more condensed milk or a sweetener of your choice.
How long does this salad last in the fridge?
Stored properly in an airtight container, the salad can last for up to 3 days in the refrigerator. However, it’s best enjoyed within the first 24-48 hours as the fruits may start to release more liquid over time.
Summary
This Filipino Fruit Salad is a delightful, easy-to-make dessert that’s perfect for any occasion. With its creamy dressing and tropical fruits, it’s sure to be a hit. Plus, it’s versatile enough to customize to your liking. Give it a try and bring a taste of the tropics to your table!
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