Filipino fruit salad is a delightful medley of colors and flavors that combine sweet, creamy, and fruity making it a popular and festive dessert for special celebrations and holidays.
What is Filipino Fruit Salad?
Filipino fruit salad is a delicious and popular dessert in the Philippines. It’s a mix of various fruits, usually canned fruit cocktail, combined with sweetened condensed milk and sometimes mixed with all-purpose cream or whipped cream. It’s a delightful and refreshing treat commonly served during special celebrations and gatherings.
Filipino fruit salad is deeply ingrained in the Filipino culture and is often associated with festive occasions. It’s a staple on the Noche Buena table (Christmas Eve feast). While all fruit salads around the world share common elements, it’s the specific combination of ingredients, the creamy dressing, and the cultural context that make Filipino fruit salad stand out as a beloved and iconic dessert in Filipino cuisine.
Different cultures have their own variations of fruit salad, each with unique ingredients and flavour profiles. Filipino fruit salad reflects the taste preferences and availability of ingredients in the Philippines, making it distinct from fruit salads in other parts of the world. Additionally, the way it is served and the occasions on which it is enjoyed makes it unique within Filipino culinary traditions.
How is Filipino Fruit Salad Different (from other Fruit Salad)
Filipino fruit salad stands out due to its unique combination of ingredients and the method of preparation, giving it a distinct taste and texture compared to other fruit salads.
Type of Fruits: Filipino fruit salad often incorporates canned fruit cocktail as a base, including a mix of fruits like peaches, pears, cherries, grapes, and pineapple. This differs from many other fruit salads that primarily use fresh fruits.
Inclusion of Unique Ingredients: Filipino fruit salad often includes unique ingredients such as Nata de Coco (coconut gel), Kaong (sugar palm fruit) and Buko (young coconut strips). These ingredients contribute interesting textures and flavors that might not be found in traditional Western fruit salads.
Creamy Dressing: Filipino fruit salad is known for its creamy dressing, typically made with sweetened condensed milk and all-purpose cream (Nestle cream in particular). This rich and sweet dressing sets it apart from fruit salads in many Western cultures, which often use lighter dressings like yogurt, fruit juices or citrus-based sauce.
Sweetness Level: Filipino fruit salad tends to be quite sweet due to the combination of canned fruits in syrup and sweetened condensed milk. In contrast, some Western fruit salads rely more on the natural sweetness of fresh fruits.
Flavour Profile and Texture: Filipino fruit salad has a distinct sweet, creamy, and tropical flavor profile. The combination of the canned fruits along with the creamy dressing, creates a luscious and indulgent dessert. The chewiness of the Nata de coco and Kaong, along with the tender young coconut strips, adds unique textures not found in most fruit salads.
Serving and Occasions: Filipino fruit salad is often served during special occasions and celebrations, especially during the Christmas season, making it a significant part of Filipino festive traditions. It’s a versatile dessert that’s well-loved and commonly prepared for gatherings and parties.
Overall, while fruit salads across different cultures share the idea of combining fruits into a dish, Filipino fruit salad’s distinctive combination of ingredients, creamy dressing, and tropical flavors make it a standout and beloved dessert within Filipino cuisine.
Fruit Salad Flavour Profile
Filipino fruit salad has a delightful medley of flavours that balances a sweet, creamy and tropical fruit flavour profile. The combination of different fruits, along with the sweetened condensed milk and Nestle cream or all-purpose cream, creates a rich and luscious dessert.
Sweetness: The sweetened condensed milk is a key ingredient that contributes to the overall sweetness of the fruit salad. It provides a rich and sugary base that complements the natural sweetness of the fruits.
Creaminess: The addition of Nestle cream or all-purpose cream gives the salad a creamy texture. This creamy element balances the sweetness and adds a smooth, luxurious mouthfeel to the dish.
Tropical Fruits: The inclusion of tropical fruits like pineapple, Nata de coco (coconut gel), Kaong (sugar palm fruit), and (Buko) young coconut strips bring a tropical and refreshing dimension to the salad. Each fruit contributes its unique fruity flavors, with the fruit cocktail often being a blend of various fruits like peaches, pears, grapes and cherries.
Textural variety: The fruits provide different textures—some are soft, while others, like Nata de coco and Kaong, offer a chewier texture. Adding sliced apples on the other hand provide the crunch in every spoonful.
Occasional tanginess: Certain fruits like pineapple might impart sourness and a hint of tanginess, balancing out the overall sweetness of the salad.
Overall, the flavor profile of Filipino fruit salad is a harmonious blend of sweetness, creaminess, various fruit flavors, and textures, making it a beloved and refreshing dessert. The versatility of the recipe allows for variations based on personal preferences and the availability of ingredients.
When do you serve Filipino Fruit Salad?
Much has been said about the fruit salad being a part of the Filipino holiday traditions earning its place on the banquet table. A Filipino menu for Noche Buena, the traditional Christmas Eve feast and New Year’s Eve celebrations will not be complete without sweet and creamy dessert options.
However, this versatile and popular dessert can be enjoyed anytime and anywhere.
Birthdays: Many Filipinos include fruit salad as part of the spread during birthday parties. Its sweet and celebratory nature makes it a fitting dessert for these occasions.
Potluck Parties: Filipino fruit salad is a great choice for potluck gatherings. Its colorful and festive appearance makes it an attractive addition to the dessert table. It is also easy to serve in individual portions. Its creamy sweetness appeals to both kids and adults.
Special Family Gatherings: Whether it’s a family reunion, anniversary celebration, or any special gathering, Filipino fruit salad is often prepared as a dessert to share with loved ones.
Fiesta and Summer Celebrations: Given the tropical fruits used in the salad, it’s also a refreshing dessert choice during the hot summer months. The combination of sweet and juicy fruits, along with the creamy dressing, makes it a satisfying treat in warm weather.
Snack Time: While it’s commonly served during larger gatherings, some people also enjoy Filipino fruit salad as a sweet mid-afternoon snack (merienda).
Dessert Buffets: Filipino fruit salad is a popular addition to dessert buffets at weddings, receptions, and other large events. Its vibrant colors and sweet taste make it visually appealing and enjoyable for a wide range of guests.
Ultimately, Filipino fruit salad is a flexible dish that can be served on various occasions. Its popularity stems from its adaptability and the joy it brings to those who indulge in its sweet and tropical flavors. It can be enjoyed year-round, and variations of the recipe may include different fruits based on availability and personal preferences.
What to serve with Filipino Fruit Salad
Filipino fruit salad can either be enjoyed on its own as a dessert or it sits on the banquet or buffet table with every festive Filipino dish. However, if you are looking for guidance or inspiration on what to serve with this dessert, you don’t have to worry too much. This fruit salad is versatile and pairs well with a variety of dishes or can be complemented by certain accompaniments to create a well-rounded meal or dessert spread.
Grilled Meats like Pork BBQ or Chicken Inasal – If you’re serving the fruit salad as part of a larger meal, consider pairing it with grilled meats. The sweet and creamy flavors of the fruit salad can provide a nice contrast to the savory, smoky notes of grilled meats.
Fried Foods like Spring Roll or Lumpia and Lechon Kawali – Crispy and crunchy fried foods can provide a texture to the creamy and sweet nature of the fruit salad.
Other Filipino Desserts – You can create a dessert spread by including other Filipino sweets like Leche Flan (caramel custard), Bibingka (rice cake), or Puto (steamed rice cakes) to offer a diverse range of flavors and textures. It is not uncommon also to serve other dessert salad options like Buko Pandan Salad or Chicken Macaroni Salad.
Lighter Options – If you prefer lighter accompaniments, consider serving the fruit salad with yogurt or alongside a cheese platter. The creaminess of the yogurt or the savory notes from the cheese can complement the sweetness of the fruit salad.
Beverages – Pair the fruit salad with refreshing beverages like iced tea, fruit juices, or even a tropical fruit punch to enhance the overall dining experience.
Remember, this fruit salad can be enjoyed on its own as a dessert or paired with various dishes to create a balanced and satisfying meal. Feel free to experiment with different combinations to suit your preferences and the occasion.
How to serve Fruit Salad?
Filipino fruit salad can be presented in various ways, depending on the occasion and personal preferences.
Serve Chilled: Ensure that the fruit salad has been properly chilled in the refrigerator for a few hours or overnight. Chilling allows the flavors to come together and enhances the overall texture of the dish. Make sure to serve the Filipino fruit salad while it’s still chilled. The cool temperature enhances the refreshing nature of the dish.
In Individual Cups or Bowls: Portion the fruit salad into attractive bowls, cups, or dessert glasses. This allows for easy serving and a visually appealing presentation. You can garnish each serving with a cherry on top for an added touch. The presentation adds to the appeal of the dish, especially if you are serving it for a special occasion.
In a Large Bowl or Platter: If you’re serving a larger group or if it’s a family-style meal, present the fruit salad in a large bowl or on a platter. This is a classic way to serve fruit salad during gatherings and celebrations.
With Garnishes: Enhance the presentation by adding garnishes such as maraschino cherries with stems on top of the fruit salad just before serving. It levels up the presentation by adding a decorative and colorful touch.
As a Filling: Filipino fruit salad can also be used as a filling for other desserts, like crepes or pastry shells, for a unique presentation and flavor combination.
Remember to keep the fruit salad chilled until serving to maintain its freshness and creamy texture. Additionally, garnishes or extra toppings can be offered separately to accommodate different tastes. Presentation often complements the enjoyment of the dish, so feel free to get creative and have fun with how you serve this delightful dessert!
My version of Filipino Fruit Salad
Ingredients for this Recipe
Canned Fruit Cocktail:
This is a key component of Filipino fruit salad and typically includes a mix of canned fruits such as peaches, pears, cherries, grapes, and pineapple. These fruits are often packed in syrup or fruit juice, providing sweetness and a variety of flavors.
Not all fruit cocktails are alike, I am not sure if it’s a common knowledge. They differ based on where they are packed. So, if they were packed in the Philippines, they will have papaya, more pineapple tidbits and even Nata de coco. If it’s from other parts of the world, they could have peaches, pears and grapes.
In the end though, it is up to one’s preference. However, if you want to control what goes into your fruit salad, check the label.
Nata de Coco:
Nata de coco is a chewy, translucent, jelly-like substance made from fermented coconut water. It adds a unique texture to the fruit salad, offering a bit of bite and a mild coconut flavor.
Personally, I love Nata de Coco. I can even eat it on its own. For those unfamiliar with Nata, it is a gel cultured from coconut water. The texture is like Jell-o but chewier. Unlike gelatin, the sweetness bursting from biting into Nata de coco is more complex.
I also love to use this on sweet desserts because you can get it in red or green (I know that some might frown upon the colouring). Right away, the dessert looks appetizing and festive. What I don’t like – they are soaking in thick syrup and if you don’t rinse them with water, you will lose control of the sweetness of your recipe.
Kaong (Sugar Palm Fruit):
Kaong are small, sweet, and chewy fruits obtained from the sugar palm tree. They add a natural sweetness and a pleasing texture to the salad. Like the Nata de Coco, they also come in green or red. Thus, if you get one of them in red and one in green, you have a Christmas dish right away.
If I like Nata de coco, the jury is still out on Kaong. If this fruit is a bit hard, no! Unlike Nata, the flavour is one-dimensional. I still add it for color and texture though.
Canned Pineapple Tidbits:
Canned pineapple offers a sweet and slightly tangy flavor. The natural sweetness of pineapple adds a delightful tropical note to the overall taste of the fruit salad. The slight acidity can also provide a refreshing contrast to the overall sweetness of this salad dessert.
Its consistency adds a pleasant contrast to the crunchiness of apples or the softness of other canned fruits in the salad. The yellow colour is for visual appeal; together with the red and green Nata de Coco and Kaong, the fruit salad now burst with colour and festiveness.
Skye Tip: If you noticed, I am specific with tidbits, and not pineapple chunks. For me this fruit salad is all about balancing the flavour and texture. I balance the rich, creamy sweetness of this dessert with the apple and pineapple. In the same note, they are also for the texture balance. Pineapple chunks are bigger than the other ingredients in this salad. If in a spoonful I got a chunk of pineapple, its flavour will dominate, and I will only get the pineapple taste, and not the overall flavour.
Apples:
Apples bring a crisp and crunchy texture to the fruit salad. They provide a refreshing contrast to the softer textures of other fruits, like canned peaches or grapes, creating a dynamic mouthfeel. It also adds a sweet but slightly tart flavour and can help balance the overall sweetness.
Skye Tip: I add apple for the crunch, so I only use the crunchy variety like Honeycrisp or Ambrosia. It makes this fruit salad more dynamic and multi-layered, both in flavour and in texture. Apples have a more toned-down flavour (compared to peaches or especially lychee) so I use it to balance this recipe. Another tip, make sure that the apple pieces are almost the same size of the other ingredients. This way, each spoonful has the same flavour and texture balance.
Skye Trick: You might have read ahead or below that I soak apple slices in fruit juice (or my preference is the syrup from pineapple tidbits and/or fruit cocktail. (You can see in the image below).
Two reasons for this: first is for apple to not oxidize. Anything acidic will prevent oxidation or the flesh turning brown. In other recipes or food prep I would soak it in lemon or any citrus juice. But I mentioned that I use apple in my fruit salad because it has a subtle flavour. Thus, for the second reason, soaking apple in fruit juice or syrup prevents it from being bland and tasteless.
Sweetened Condensed Milk:
Sweetened condensed milk is a thick and sweet milk that forms the base of the creamy dressing. It is the base sweetness and richness of the fruit salad.
If you don’t want or you don’t have condensed milk, you can substitute with milk and sugar. However, it will not have the same complex flavour. During the condensation process, the sugars in the milk undergo some degree of caramelization. This adds a depth of flavor and a subtle caramel note to sweetened condensed milk, enhancing its richness.
All-Purpose Cream or Whipped Cream:
Cream is used to further enhance the creaminess of the dressing. It is blended with sweetened condensed milk to create a smooth and creamy coating for the fruits. With Filipino Fruit Salad, it si important that the cream is thicker – the consistency of shelf stable all-purpose cream like Nestle cream.
If you don’t have access to Nestle cream or any other all-purpose cream, you can use heavy cream (33 or 36% fat) and whipped to the consistency of canned all-purpose cream. I actually whipped it a bit more (see images below). Otherwise, your fruit salad will be watery.
Unlike the Buko Pandan Salad, you don’t want a watery Fruit Salad. That’s the reason why I refrain from adding ingredients that leak water. One of steps that I don’t skip is to ensure that all the fruits and ingredients are well-drained before mixing with the milk-cream mixture.
One characteristic of Filipino Fruit Salad in my books is how the creamy dressing delicately coats the fruits.
How to make Filipino Fruit Salad
Prepare all ingredients:
Drain the syrup from the fruit cocktail. Pour the entire can on a sieve and let sit for a few minutes to ensure it is well-drained.
Do the same for the pineapple tidbits. Set aside the syrup (from either or both) to soak the sliced apples.
Drain and rinse with water the Kaong and Nata de Coco. Pour the entire bottle on a sieve. Run water through to wash out the taste of the syrup (until all the colour has run off if you are using coloured ones). Let sit for a few minutes as well to completely drain the water.
Core the apples. Cut into eight pieces and slice each to almost the same size as the pineapple tidbits. A little bit bigger and smaller is based on personal preference.
Soak the apple slices in syrup from either the pineapple tidbits or fruit cocktail (or in apple or orange or pineapple juice).
Combine Milk and Cream (Salad Dressing)
In a separate bowl, mix the sweetened condensed milk and all-purpose cream until well combined. Adjust the sweetness according to your preference.
If you are using heavy or whipping cream, whip it for a few minutes. I just beat it by hand with a whip but if you want it quicker, you can use a handheld mixer. When the cream has thickened, add the sweetened condensed milk and mix until fully incorporated.
If you are using a shelf-stable all-purpose cream. It is already thicker than heavy or whipping cream so no need to whip. Actually, I whip the heavy cream to mimic the all-purpose cream consistency.
Put together the Fruit Salad
In a large bowl with lid, combine the fruit cocktail, pineapple tidbits, nata de coco, kaong and apple.
Pour the cream mixture over the fruits and gently mix and fold until the fruits are well coated with the cream.
Chill, Garnish and Serve
Refrigerate the fruit salad for at least two hours before serving to allow the flavors to come together and the salad to chill.
Before serving, garnish and decorate adding maraschino cherries with stems on top.
Expert Tips & FAQs
Can I use fresh fruits instead of canned fruits in Filipino fruit salad?
Yes, you can use fresh fruits if you prefer. It might alter the texture slightly and the balance of flavor, but it can bring a different freshness to the salad. In fact, you can certainly use a combination of fresh fruits if you prefer. Just ensure that the fruits are ripe and cut them into bite-sized pieces.
One tip for more flavor is to soak these fresh fruits in fruit juice. Pineapple or orange juice are the best. If you are adding canned pineapple tidbits, you can use the syrup to soak the fresh fruits first before discarding it.
Can I make Filipino fruit salad ahead of time?
Yes, Filipino fruit salad is a great make-ahead dessert. In fact, it often benefits from some time in the refrigerator as it allows the flavors to mix in and settle. Making it the day before serving time is common.
How long can Filipino fruit salad be stored in the refrigerator?
Typically, Filipino fruit salad can be stored in the refrigerator for up to 2-3 days. However, it’s best enjoyed within the first day or two for optimal freshness. The milk-cream mixture will start to breakdown after about 2 days and the fruits will also start to release water. Thus, around the 3rd day, the salad will be watery and less creamy.
Can I freeze Filipino fruit salad?
It’s not recommended to freeze Filipino fruit salad as the texture of the fruits and the cream may change upon thawing, resulting in a less appealing dish.
What are some common variations of Filipino fruit salad?
Variations include using different fresh fruits like apples, mangoes, grapes or strawberries. Canned fruit options include peaches and lychees.
Is Filipino fruit salad gluten-free?
The basic ingredients of Filipino fruit salad are typically gluten-free. However, it’s important to check specific brands of canned fruits, cream, and other ingredients to ensure they are gluten-free if you have dietary restrictions.
Can I adjust the sweetness of Filipino fruit salad?
Yes, you can adjust the sweetness by controlling the portion of sweetened condensed milk according to your taste preferences. Usually start with the 2 tablespoons less than the recommended amount and adjust as needed, 1 tablespoon at a time.
For this recipe, you can start with 1/2 cup of condensed milk. Do the adjustments though while mixing the cream and milk together and not after all the ingredients are mixed together. The constant mixing could result in watery fruit salad.
Can I serve Filipino Fruit Salad as a side dish with savory meals?
While it’s traditionally served as a dessert, some people enjoy the sweet and creamy nature of Filipino Fruit Salad as a side dish with certain savory meals, especially during festive occasions. This is especially because many celebrations like the holidays and fiestas are buffet style.
How do I prevent the cream in the fruit salad from becoming watery?
Ensure that all the ingredients are well drained before mixing them with the milk-cream mixture. Furthermore, avoid over-mixing and store the fruit salad in the refrigerator to maintain the creamy consistency.
Remember that Filipino fruit salad is a versatile dish, and you can adapt it to suit your preferences and dietary needs. Feel free to get creative with the ingredients and make it your own!
Filipino Fruit Salad
Description
Filipino fruit salad is a delightful medley of colors and flavors that combine sweet, creamy, and fruity making it a popular and festive dessert for special celebrations and holidays.
Ingredients
Instructions
Prepare all ingredients
Drain the syrup from the fruit cocktail.
Pour the entire can on a sieve and let sit for a few minutes to ensure it is well-drained.
Do the same for the pineapple tidbits. Set aside the syrup (from either or both) to soak the sliced apples.
Drain and rinse with water the Kaong and Nata de Coco.
Pour the entire bottle on a sieve. Run water through to wash out the taste of the syrup (until all the colour has run off if you are using coloured ones).
Let sit for a few minutes as well to completely drain the water.
Let sit for a few minutes until the water has stopped dripping.
Core the apples. Cut into eight pieces and slice each to almost the same size as the pineapple tidbits.
Soak the apple slices in syrup from either the pineapple tidbits or fruit cocktail (or in apple or orange juice).
Drain right before putting together the Fruit Salad but ensure that the syrup or juice has stopped dripping transferring to the bowl with the other fruits.
Combine Milk and Cream (Salad Dressing)
In a separate bowl, mix the sweetened condensed milk and all-purpose cream until well combined. Adjust the sweetness according to your preference by adding more condensed milk if needed.
If you are using Heavy or Whipping cream, beat it for a few minutes. I just beat it by hand with a whip but if you want it quicker, you can use a handheld mixer. When the cream has thickened, add the sweetened condensed milk and mix until fully incorporated.
If you are using a shelf-stable all-purpose cream. It is already thicker than heavy or whipping cream so no need to whip. Actually, I whip the heavy cream to mimic the all-purpose cream consistency.
Put together the Fruit Salad
In a large bowl with lid, combine the fruit cocktail, pineapple tidbits, nata de coco, kaong and apple.
Pour the cream mixture over the fruits and gently mix and fold until the fruits are well coated with the cream.
Chill, Garnish and Serve
Refrigerate the fruit salad for at least tow hours before serving to allow the flavors to come together and the salad to chill.
Before serving, garnish and decorate adding maraschino cherries with stems on top.
Serving Size 167 grams
Servings 16
- Amount Per Serving
- Calories 154kcal
- Calories from Fat 27kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 2g10%
- Cholesterol 12mg4%
- Sodium 31mg2%
- Potassium 52mg2%
- Total Carbohydrate 29g10%
- Dietary Fiber 2g8%
- Sugars 25g
- Protein 2g4%
- Vitamin A 2 IU
- Vitamin C 11 mg
- Calcium 6 mg
- Iron 1 mg
- Vitamin D 1 IU
- Vitamin E 1 IU
- Vitamin K 1 mcg
- Thiamin 2 mg
- Riboflavin 5 mg
- Vitamin B6 1 mg
- Folate 1 mcg
- Vitamin B12 2 mcg
- Pantothenic Acid 2 mg
- Phosphorus 5 mg
- Magnesium 2 mmol
- Zinc 1 mcg
- Selenium 4 mg
- Copper 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. source: https://nutritiondata.self.com
Notes
- I use the big can of Tropical Fruit Cocktail. It is about 796 mL Gross weight. In the Philippines, there are smaller cans and if I remember right, they are around 396-400 mL. So, use two cans if you have the smaller ones. If I can get hold of them, I choose the ones that are made in the Philippines as they fruit mix differs. See tips in the blog above.
- I just use colored Kaong and Nata because they make the salad more festive especially if during the Christmas season. You can interchange the colors or if you can only find colorless, don’t fret. It might not be as appealing but of course the taste is the same.
- I use tidbits so the ingredients have similar sizes. You can use chunks, but the balance sometimes is affected as the bigger pineapple cut/slice could dominate the flavor of this dessert and makes a spoonful too sour.
- I use apples in this recipe for texture it contributes. The apple slices provide the crunch. You can substitute with your preferred fruit (for texture and flavor, for that matter). Others add grapes or peaches or even lychees.
- For Filipino Fruit Salad, it is more important to use cream with thicker consistency like shelf-stable all- purpose cream (usually Nestle cream) as the thicker milk-cream mixture coats the fruit better. Otherwise, you will end up with a watery Fruit Salad. So, if you are using heavy or whipping cream, don’t skip the whipping step. Beat the cream until it has the consistency of all-purpose cream before mixing in the condensed milk.
