Fruit Salad

November 6, 2019
Fruit Salad - featured image

The old style of making fruit salad has a very unusual ingredient and it’s the ingredient that prevents the melting or getting soggy of the cream in the salad. That ingredient is MAYONNAISE!

Mayonnaise? Yes, mayonnaise.

If I use my scientist’s hat, I might be able to figure out that the egg-oil combination of the mayonnaise acts as a binder for the condensed milk and cream and stabilizes the acidity of the fruits. Maybe? Maybe!

Here is a fruit salad that one can make a day ahead of the party and keep its non-soggy appearance even if it’s left on the serving table for a few hours. And if there are any leftovers, they are still good to go!

Let me show you how to make it:

Fruit Salad Filipino Style

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By Marianne de Leon Serves: 12
Prep Time: 30 minutes Cooking Time: - Total Time: 30 minutes

Creamy desert salad made with fruit cocktail and coconut strips plus a secret ingredient that prevents the cream from splitting as you leave it out on your fiesta table.


  • 1 big can (850 g or 30 oz) fruit cocktail and 1 big can of tropical fruit cocktail - open and drain in a colander but reserve the liquid.
  • 1 apple - wash and cut into 1 x 1/4 inch cubes and soak in the fruit cocktail juice to prevent browning.
  • 1 Asian pear - wash and cut into 1 x 1/4 inch cubes and soak in the fruit cocktail juice to prevent browning.
  • 1 small bottle (340 g or 12 oz) of nata de coco - drain
  • 1 small bottle (340 g or 12 oz) of kaong - drain
  • 1 can of (565 g or 20 oz) lychees - drain and cut into quarters
  • 1 small can (227 g or 8 oz) of pineapple tidbits - drain
  • 1 young coconut (green buko) - drain the juice and scrape the meat into strips
  • 1 can (300 ml) condensed milk
  • 1/2 c Japanese style mayonnaise (or one that is not too sour)
  • 1/2 c whipping or all-purpose cream



In a big mixing bowl, place mayonnaise and slowly blend in the condensed milk until well incorporated.


Slowly add in the whipping cream and mix well.


Drain the apple and pear cubes from the fruit cocktail juice and add to the cream mixture.


Add the rest of the ingredients and mix gently.


Cover the bowl with plastic wrap or aluminum foil and place inside the refrigerator for about 4 hours before serving.

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