Source:- Google.com.pk
Filipino Style Recipe: fruit salad is one of the easiest and popular appetizer or dessert of Filipinos in every occasion specially during Christmas and New Year. The typical fruit salad is consist of various fruits blend in condensed milk, heavy cream and cheese.
Estimated time of preparation: 20-40 minutes
Ingredients:
2 cans (29oz) fruit cocktail
1 can (29 oz) pineapple tidbits
1 jar (12 oz) Nata de coco
1 small bottle kaong
1 can condensed milk
1 pack Nestle cream
1/2 cup cheddar cheese, cubed
2 pieces apples, cubed
Procedures:
1. In the strainer, drain the fruits thoroughly for at least 30 minutes.
2. In a bowl, transfer the fruits all together.
3. Add condensed milk, cream and cheese. Mix till well blended.
4. Cover and freeze or refrigerate for 3 hours. Served cold.
Notes:
1. You may also add other fruits like kiwi, lychees, peaches..etc.
Richmond Danganan · Top Commenter · Mandaue City
pwede din po. pero mas mabuti kung naka room temp muna para di ka mahirapan magmix. lalo na kung yung cream na gagamitin mo ay nasa can. kasi liquid form pa yan kung room temp. pero pag na chill na, paste na ang form niya so medyo mahirap ng konti sa pagkuha ng cream from can unlike kung liquid siya, buhos na lang deretso, wala ng effort.
Reply · · 3 · December 29, 2013 at 10:11pm
Filipino Fruit Salad
Fruit Cocktail in Condensed Milk
and Heavy Cream
The Filipino Fruit Salad is a staple dessert to most Filipino parties, just like the Leche Flan.
The usual ingredients are canned fruit cocktail, condensed milk and Nestle cream.
It is the easiest dessert to make, all you ever need is a can opener.
However, I don't use Nestle cream because it curdles and the liquid separates.
I use the refrigerated Heavy Cream (the same one used in making whipped cream).
I also add cream cheese to cut the sweetness of the condensed milk and to give it a thick and creamy consistency.
Now, let's talk about the fresh apples. I never realized the use of adding apples in a fruit salad until I omitted them one time.
All the while I thought my mom only used them as extenders.
The fresh apples provide texture and crunch in the salad to balance and complement the soft fruit components.
Filpino fruit Salad
INGREDIENTS
1 6 pound can or 10 cups Fruit Cocktail
1 can condensed milk
1 cup heavy cream
2 pcs. apples, cubed
1/2 cup plain cream cheese
1/4 cup cheddar cheese, cubed
1/4 cup Maraschino Cherry Halves (optional)
Drain the Fruit Cocktail thoroughly, leave in the strainer for at least 10 minutes.
2 Stir together the condensed milk, heavy cream and cream cheese. Whip until blended well.
3 Add in the drained fruit cocktail and cheddar cheese.
4 Peel and cube the apples one at a time, putting the apples directly into the salad as they are cut.
5 Put in the cherry halves and mix together to evenly distribute the fruits.
6 Refrigerate and serve cold.
BENG'S TIPS
To prevent browning of the cut apples, I try to cut and toss immediately in the cream mixture, or I keep them in a water solution of ice water and the juice of 1 lemon.
Omit the cream cheese if you want, just add more cheddar cheese to cut the sweetness of the condensed milk.
If you're a fan of Macapuno or soft shredded coconut meat, you could add some. Just don't overdo it, you're making a fruit and not a Buko Salad.
Jason Sutton · Bournville College
My filipino friend made this once & a party & it went down a storm & I've begged her for the recipe. NOW I've found this I'm gonna surprise her with my attempt
Reply · · 2 · March 1, 2013 at 5:30pm
Home » Filipino Dessert Recipes » Fruit Salad
Fruit Salad
Ingredients :
Fruit Mixture
· 1 can fruit cocktail, drained
· 2 cups shredded young coconut, drained (optional)
· 1 cup apple, diced (optional)
· 1 cup red sweet kaong, drained
· 1 cup sweet nata de coco, drained
· 1 can pineapple tidbits, drained
· 1 cup grated cheese
Dressing
· 1 can condensed milk
· 1 can Nestle thick cream
· 3 egg yolks, at room temperature
· 2 tbsp. unsalted butter
(Kitchen Conversion)
Cooking Procedures :
1. Prepare fruit mixture. Be sure all are well drained to avoid watery salad.
2. Place in a large bowl. Set aside.
3. In a saucepan, put condensed milk, thick cream and egg yolks. Stir until mixture is smooth.
4. Cook in a double boiler (a cooking utensil consisting of two nested pans, designed to allow slow, even cooking of food in the upper pan by the action of water boiling in the lower pan). Add the butter about halfway of cooking.
5. Stir occasionally until thickened. Remove from heat and let it cool completely.
6. Transfer the dressing to the bowl of fruit mixture and mix. Do not over mix.
7. Chill before serving.
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