MarloElaine

Filipino Fruit Salad is a creamy, tasty dessert made with many different kinds of canned and preserved fruits. It is a staple at many Filipino gatherings. People love the way I prepare it and often ask me for the recipe.

Here’s how I make my fruit salad:

Ingredients:
1 - 10 oz jar maraschino cherries without stems
3 - 30 oz cans fruit cocktail (or 1 - #10 can)
1 - 20 oz can pineapple chunks
1 - 15 oz can mandarin orange segments
1/2 - 12 oz jar coconut sport (aka macapuno)*
1/2 - 12 oz jar sugar palm fruit (aka kaong)*
1/2 - 12 oz jar pineapple gel (aka nata de pina) and/or coconut gel (aka nata de coco)*
1 - 8 oz pkg. cream cheese, room temperature
1/2 - 14 oz can sweetened condensed milk
1/2 - 12 oz jar or can of jackfruit (aka langka) in syrup*
*can be found in most Filipino or Asian grocery stores

Directions:

1. Drain & rinse the cherries, drain all fruits except the jackfruit. Set aside.
2. Blend the jackfruit and liquid in a food processor until smooth. Add the cream cheese and sweetened condensed milk, process until smooth.
3. Transfer the jackfruit-dairy mixture into a large mixing bowl. Gently stir in the rest of the drained fruits. Mix until all the fruit is coated in the creamy, white mixture.
4. Chill for several hours or overnight. Serve cold. Refrigerate leftovers promptly.

Variations:

• For a sweeter fruit salad, use the whole can of sweetened condensed milk.
• Neuchatel cheese (8 oz) or Nestle Table Cream (1 or 2 - 8 oz cans) may be substituted for the cream cheese for a reduced fat version
• Amounts of fruits can be varied according to preferences and availability.
• Fresh fruits such as diced apples, sliced bananas, or halved grapes may be added as well.

I hope you try this recipe and let me know how it turns out. I’d love to hear your additions or substitutions.