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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