Recipe by RINGONIAN
"This Filipino version of fruit salad, modified from Auntie Josie's recipe, infuses a condensed milk cream coating with a mixture of canned and exotic fruits."
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1 (30 ounce) can
fruit cocktail, drained
1 (15 ounce) can
1 (12 ounce) jar
macapuno (coconut preserves), drained
1 (20 ounce) can
palm seeds, drained
1 (15 ounce) can
Red Delicious apple, cored and diced
Asian pear, cored and cubed
1 (8 ounce) container
1 (14 ounce) can
sweetened condensed milk
I have been looking for this recipe for a very long time! I'm so glad to have found it. My Filipino friends in So. Cal. always served it at our summer parties. The only change to the recipe was I added a small tub of whipped topping, mixing it with the fruit, then freezing it. Take it out of the freezer 15 minutes before serving. It's a wonderful fluffy, frozen, fruity treat!
I used a can of tropical fruit cocktail, can of lychees, a small can of mandarins and freshly grated/chopped coconut meat. I used roughly 3/4 can sweetened condensed milk and roughly a cup of sour cream. Skipped the cream corn (I know Philippinos like corn in their dessert, but I don't care for it), palm seeds (I did not see them at the store), apple and pear (I'd initially thought there was plenty fruit for a half recipe). I'd probably use more fruit next time but most likely not the apple or pear, rather some other tropical fruit (like dragon fruit, perhaps as it could replace the other two with its light crunch and texture). This isn't exactly like the ones I've tried at parties (the lychee seems a little out of place) but a great substitute to fill the craving. (Note: The fresh cocnut doesn't work- It's hard to eat/digest. If you can't find the macapuno, it's just as good without).
* Percent Daily Values are based on a 2,000 calorie diet.
Fruit Salad Abalos Style
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 482
** Calories from Fat: 233
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