I can’t think of a Christmas or New Year’s table back home without a big bowl of fruit salad. It’s one of those no bake desserts that always shows up, creamy and colorful, waiting in the fridge until everyone’s ready to eat. For me, this dish really tastes like Christmas. The sweetness of the fruits mixed with cream and condensed milk just feels like home.
I remember how my mom used to prepare it the night before Christmas Eve, making sure it was cold and ready for Noche Buena. As kids, we couldn’t wait to sneak spoonfuls straight from the fridge. Sometimes we’d eat it while helping set the table or while waiting for everyone to arrive. Now I make it for my own family, and it brings me the same joy to see my son’s eyes light up when he gets his first bite. He loves the bright colors and creamy texture, and I love that it keeps a small piece of my childhood alive in our home.
What I love most about fruit salad is how simple it is to put together. Just fruit cocktail, condensed milk, and cream, and you already have something creamy and refreshing. But if you want to make it extra festive, adding nata de coco, kaong in red and green, or shredded buko turns it into a colorful centerpiece on the table. Those pops of red and green really make the dish feel like it’s dressed up for the holidays.
What you’ll Need
- 2 cans (850g each) fruit cocktail, drained well
- 1 can (390g) condensed milk
- 2 packs (250ml each) all-purpose cream or heavy cream, chilled
- 1 cup nata de coco (optional, but adds a nice chewy texture)
- 1 cup kaong (red and green sugar palm fruit), drained
- 1 cup shredded buko (young coconut), optional
how to make it
1. Prepare the cream base
In a large mixing bowl, combine the condensed milk and chilled cream. Mix until smooth and creamy.
2. Add the fruits
Gently fold in the drained fruit cocktail, nata de coco, kaong, and buko if using. Stir until all the fruits are coated in the cream mixture.
3. Chill
Cover with cling wrap and refrigerate for at least 4 hours, or overnight for best results. The colder it gets, the better the flavors come together.
4. Serve
Serve straight from the fridge, cold and creamy.
Tips from My Kitchen
- Always drain the fruit cocktail, nata de coco, and kaong really well to avoid a watery salad.
- If you’re using fresh buko, cook it in a little sugar syrup first. This not only makes it sweeter but also helps prevent it from spoiling too quickly.
- Adjust the sweetness by adding more or less condensed milk to suit your taste.
- For a firmer, ice cream-like texture, try freezing the fruit salad for a couple of hours before serving.
- Save a few pieces of red and green kaong to decorate the top right before serving. It makes the dish look even more festive.
- Some families like to add a twist with buko pandan flavor, using pandan extract or pandan leaves in the cream mixture for extra aroma.
- You can also lighten it by swapping some cream with yogurt, making it a little tangy while still keeping it creamy and festive.
- A few people even add small cubes of cheese for a sweet-and-salty flavor contrast, which kids often love.
Final Thoughts on Filipino Fruit Salad
This Filipino fruit salad is more than just a no-bake dessert. It’s a holiday tradition that connects past and present. Creamy, colorful, and refreshing, it reminds me of family reunions, laughter, and the joy of celebrating together. It’s the same recipe my mom made, the same one I grew up with, and now the same one my little boy looks forward to each Christmas. Whether you serve it for Christmas, New Year, or any family celebration, it’s a dish that brings warmth, happiness, and a little bit of nostalgia to every table. Creamy, sweet, and full of colors, this fruit salad never fails to make the holidays feel complete.
