How to make Filipino Fruit Salad
1
Drain thoroughly
Place the fruit cocktail, young coconut, nata de coco, kaong, and cherries in a colander for 30 minutes.
2
Make the cream
Stir the chilled table cream and condensed milk together until smooth. Taste and adjust the sweetness.
3
Fold everything together
Combine the drained fruit and add-ins in a large bowl. Gently fold in the cheese cubes and cream mixture.
4
Chill before serving
Cover and refrigerate for at least 2 hours so the flavors blend and the salad becomes very cold.
Maria’s tip: Thorough draining keeps the dressing rich instead of watery.
Food safety: Keep at 4°C or colder and do not leave at room temperature for more than 2 hours.