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:
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
- Drain & rinse the cherries, drain all fruits except the jackfruit. Set aside.
- Blend the jackfruit and liquid in a food processor until smooth. Add the cream cheese and sweetened condensed milk, process until smooth.
- 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.
- Chill for several hours or overnight. Serve cold. Refrigerate leftovers promptly.
- 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.