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Abi Balingit’s Fiesta Fruit Salad

Nico Schinco

BY The Editors

PUBLISHED July 19, 2023

Nothing screams party to me more than fruit salad. There is always a giant vat of the creamy fruit cocktail mix at my family’s celebrations. I’ve heard murmurs of American ambrosia salad over the years bearing some resemblance to it, but Filipino fruit salad certainly doesn’t contain marshmallows. — Abi Balingit

 

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Abi shared this recipe when she joined us on Food with Mark Bittman.

Listen to Abi Balingit on Food with Mark Bittman
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Abi Balingit’s Fiesta Fruit Salad

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Makes 8 servings 1x

Time 10 minutes

Units Scale

Ingredients

  • 1 (15.25-ounce) can peach chunks in syrup
  • 1 (19.9-ounce) can peeled and pitted lychees in syrup
  • 1 (20-ounce) can pineapple chunks in syrup
  • 1 (15-ounce) can red grapefruit in syrup
  • 1 (12-ounce) jar kaong in syrup
  • 1 (12-ounce) jar nata de coco in syrup
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup heavy cream, cold

Instructions

  1. Pour the peach chunks, lychees, pineapple chunks, red grapefruit, kaong, and nata de coco in a colander set over the kitchen sink. Give all the fruits a light stir with a wooden spoon until all the syrup is discarded. Place the drained fruit mixture into a large bowl.
  2. In a large measuring cup, whisk the condensed milk and heavy cream together until smooth. Pour over the fruit mixture and gently stir until evenly distributed. Cover the bowl with a lid and chill in the fridge for at least 4 hours, preferably overnight.
  3. Serve cold and store any leftovers in the fridge in an airtight container for up to 5 days.

— Recipe from Mayumu: Filipino American Desserts Remixed

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