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This Filipino-style fruit salad is one of those no-fuss, happy-making desserts that reminds me of family gatherings where there’s laughter, chatter, and kids running around. I love that it comes together in minutes, with the only “work” being draining the fruit and letting it chill so everything melds beautifully.

If you’re anything like me, you’ll find excuses to make it even when there’s no party — it’s that easy. Just stir it together, chill it in the fridge, and watch everyone go back for seconds.

Why This Classic is Always Welcome at My Table

For as long as I can remember, fruit salad has been on the spread at birthdays, Christmas parties, and family reunions. There’s something about seeing that big, colorful bowl in the fridge that feels like a promise of celebration.

We always serve it chilled — the cream thickens up, the fruit gets icy-cold, and every bite is a sweet, silky spoonful of nostalgia. Sometimes, if we’re feeling fancy, we even freeze it a bit for that icy crunch. It’s honestly the most refreshing thing on a hot afternoon.

It’s the kind of dessert where no two families make it exactly the same. There’s no strict recipe, just an easy, forgiving mix of canned or fresh fruit, cream, and condensed milk. Everyone puts their own spin on it. And that’s what I love about it.

What Goes Into My Version (And How I Make It Work With Whatever I Have)

Canned Mixed Fruit Cocktail
Honestly, this is the classic choice. I drain it really well so it doesn’t water down the cream. I’ll admit, I often grab whatever brand is cheapest at the store. In taste tests with my cousins, no one can tell.

Shredded Young Coconut (Buko)
This is my secret weapon for making the salad taste extra tropical. I usually keep a pack of the frozen stuff in my freezer. It thaws quickly and adds a lovely chewiness. Sometimes I use the canned kind for convenience.

Table Cream (All-Purpose Cream)
This cream is always in my pantry. It’s thicker than regular whipping cream and stays shelf-stable, which is great if you don’t use cream every week. Chilled, it’s perfect for that lush texture that clings to the fruit.

Sweetened Condensed Milk
I call this the “magic ingredient.” It turns everything rich and velvety without needing any extra sugar. No substitutions here — there’s nothing else quite like it.

Vanilla Extract
Just a dash makes the whole thing smell like dessert.

Fruit Options I’ve Tried Over the Years

I’ve played with this recipe so many times. If I don’t have fruit cocktail, I’ll use:

• Pineapple chunks
• Mandarin oranges
• Peaches
• Lychees

If you’re using fresh fruit — think mango, pineapple, even strawberries — just adjust the condensed milk so it doesn’t get too sweet. Fresh fruit is incredible in this salad, but the classic canned mix has that old-school party vibe.

Thoughts on Table Cream

This cream is a bit of a sleeper ingredient in the US. It’s often labeled “media crema” or “all-purpose cream.” It’s shelf-stable, which means you can keep a few cans around for surprise guests or impromptu dessert-making.

If you can’t find it, I’ve used shelf-stable whipping cream in a pinch, but I think table cream has the better texture once chilled.

And if you’re lucky enough to live near an Asian grocery store, stock up there — it’s usually cheaper than the big chain supermarkets.

How I Prep the Fruit

I can’t overstate this: drain the canned fruit well.

I pour everything into a big colander set over a bowl and just let it sit while I prep the cream. Sometimes I give it a gentle press with a spoon to speed things up.

If you skip this step, you risk ending up with a watery, separated mess instead of that rich, creamy consistency.

I usually let mine drain for at least half an hour, but if I have time, I’ll leave it for closer to an hour. Trust me, it’s worth it.

Mixing It All Up in My Kitchen

I pour the table cream into a big mixing bowl first and whisk it to get rid of any lumps. Then in goes the condensed milk, vanilla, and a tiny pinch of salt.

It can look bubbly at first — that’s normal.

Once it’s all mixed and smooth, I gently fold in the well-drained fruit and coconut. I’m careful not to mash the fruit too much.

I cover it and chill it for at least four hours, but overnight is even better. That resting time lets the cream thicken and the flavors come together.

How I Serve It

Before serving, I give it a good stir so the cream feels nice and silky again.

If I’m putting it out on a buffet table for a party, I try to keep it cold:

• Sometimes I use a big bowl set over ice.
• If I’m feeling fancy, I serve it in glass dishes with a maraschino cherry on top — it just screams retro dessert table.

And a tip from years of family parties: have a separate bowl of cherries on the side. There’s always someone who tries to fish them all out.

Storing Leftovers

If there’s any left (rare at my place), I transfer it to an airtight container and keep it in the fridge. It stays good for about a week.

Honestly, I think it tastes even better after a day or two — everything gets that well-soaked, sweet-and-creamy flavor.

I hope this brings back some good memories for you, or gives you an excuse to start a new tradition. This is the kind of recipe that doesn’t need perfection — just good company to share it with.

Try other Filipino recipes:

• Ube Halaya
• Lumpia Shanghai
• Cassava Cake