Fruit Salad Recipe For Kids With Custard In Urdu that Keeps cool Whip Filipino style easy Photos : Filipino Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino

Filipino Fruit Salad Recipe Biography:

Source:- Google.com.pk
Filpino fruit salad I
ngredients :
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 Measurements)
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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When we are still in the Philippines, we used to go to Goldilocks to buy different types of Polvoron flavor. In all the varieties, I still like the traditional polvoron flavor compared to pinipig, strawberry, cookies and cream, and the polvoron with cashew nuts. Ingredients : 2 cups all-purpose flour (or cake flour) 1 cup
Suman Moron (Chocolate Moron)
Suman Moron is a smoother variety of suman. This chocolate moron that is made up of ground glutinous rice also known as “malagkit” being cooked in coconut milk. Moron can either be mixed or plain with cocoa or chocolate. Ingredients : 1/2 cup malagkit (glutinous) rice 1-1/2 cup ordinary rice 3/4 cup coconut milk
Filipinos use something called Nestles Cream, but it' s not easy to find.
Ingredients:
1 1/2 cups heavy cream, 1 (8 ounce) package cream cheese, 3 (14 ounce) cans fruit cocktail, drained, 1 (14 ounce) can pineapple chunks, drained, 1 (14 ounce) can lychees, drained, 1 cup coconut, 1 (8 ounce), package unsalted chopped almonds (optional), 1 1/2 cups cubed apples (optional)
Directions
1 Mix heavy cream and cream cheese together to a smooth sauce like consistency.
2 Combine with other ingredients and blend well, chill overnight.
I'm not a fan of fruit salad at all until I went to the Philippines and ate the fruit salad there. It is to die for. But no one would give me a recipe. This recipe comes really close. I couldn't find buko or any other canned or fresh young coconut, so I used the typical packaged shredded coconut. This recipe has all the right flavors but the texture is a little off. I doubled the amount of the coconut. Still everyone oooohhhed and aaaahhhhed over the flavor. As far as Nestles Cream, I found it and Nestles Sweetened and Condensed Milk in the Hispanic section of the Winco grocery store. I can't wait to make another flan using those ingredients. Even though the recipe still needs a little bit of tweaking. I'll give it 5 stars. I'm thrilled that I have something that comes that close to what I experienced in the PH. Thank you for posting your recipe.
But this….this Filipino fruit salad, made from tinned ‘fruit salad’, Nata de Coco, condensed milk and cream cheese is the height. Of flavour delight.
In the Philippines, fruit salads are popular party and holiday fare, usually made with buko, or young coconut, and condensed milk in addition to other canned or fresh fruit.
The day after I arrived in New York, my sister’s in-law made this salad for us. The same one who gave us cucumber fried eggs. I was completely taken in. Especially as it required no technique, no fancy ingredients, could be made ahead and tasted great, even days later. This is going in my dinner party repertoire.
Lets take the simple components one by one, as proof and evidence of why they should not be disdained: Tinned Fruit salad, Jarred Nata de coco, (Philadelphia) cream cheese and condensed milk.
I must confess that for many years, mandarin oranges were the only tinned fruit I loved. I would eat them from the tin, segment after segment. Till I discovered tinned pears. And now tinned fruit salad.
Ok, tinned fruit tastes nothing like the real fruit versions. I find the simple syrup it is canned in mellows out the true taste. But the texture is interesting. Soft, somewhat firm and colourful with the cherries that are canned with it.
To be called fruit cocktail, the American United States Department of Agriculture (USDA) stipulates that canned “fruit cocktail” must contain a certain percentage distribution of pears, grapes,cherries, peaches, and pineapples to be marketed as fruit cocktail. It must contain fruits in the following range of percentages:
30% to 50% diced peaches, any yellow variety
25% to 45% diced pears, any variety
6% to 16% diced pineapple, any variety
6% to 20% whole grapes, any seedless variety
2% to 6% cherry halves, any light sweet or artificial red variety (usually maraschino cherries)
The grapes make me smile the most – they remind me of ‘barely dressed’ gooseberries!
When served as an appetizer or as a dessert, a fruit salad is sometimes known as a fruit cocktail or fruit cup.

Filipino Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino